Best Slow Simmered Chicken Vindaloo Recipes

CHICKEN VINDALOO

Steps:

• Toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until the spices are fragrant, about 2 minutes. Stir the spices constantly as they toast, taking care that they do not burn. Stir in the olive oil, onion, garlic, and ginger. Increase heat to medium, and cook until softened, about 5 minutes.
• Stir in the tomato paste until no lumps of paste remain. Add the chicken, potatoes, tomatoes, chicken broth, wine vinegar, and bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, and the chicken is no longer pink in the center, about 15 minutes. Remove the cover, and cook 5 minutes more to thicken slightly. Season to taste with salt, black pepper, and cayenne pepper to serve.

CHICKEN VINDALOO RECIPE

Steps:

• Deseed red chilies and soak them in 3 tbsps vinegar and 3 tbsps hot water. Set aside.
• Add coriander seeds, cumin, pepper corn, mustard, cinnamon, cloves and cardamoms to a blender jar.
• Make a fine powder. Then add ginger garlic and soaked red chilies.
• Add the vinegar water mixture and make a smooth paste.
• Next add this to the cleaned chicken along with turmeric and salt.
• Marinate and rest aside for at least an hour to overnight in refrigerator to absorb the flavors.
• Heat oil in a deep pot and saute the onions (optional) until golden to light brown.
• Add 1 tbsp vinegar & 1 tsp sugar to the onions.
• Then add the marinated chicken and saute for 3 to 5 mins on a medium heat.
• Pour the tomato puree (optional) and continue to saute for another 3 to 4 mins.
• If your chicken lets out lots of moisture, do not add water. Mine did not so I poured half cup hot water. If you prefer a dry curry then skip adding water. The chicken will cook in its own moisture.
• Cover and simmer until the chicken cooked through & fork tender.
• To check if the meat is done, prick it with a fork. The meat should fall off the bone easily.
• Simmer until the gravy reaches a thick & semi dry stage. Taste and add more salt if needed.
• Serve chicken vindaloo with plain rice or naan.

VINDALOO

Steps:

• Salt beef: Toss beef in salt.
• Check spiciness of kashmiri chilli powder and adjust if desired. See Spiciness Note below.
• Curry Paste: Place Curry Paste ingredients in a Nutribullet or small food processor with 1 cup of the water. Blitz until smooth. Pour over beef. Pour remaining 1 cup water into Nutribullet, shake (to clean out remaining curry paste), then pour/scrape over beef.
• Marinate beef: Mix beef in curry paste, cover, then marinate 2 hours. (Note: marinade is fairly thin - the water cooks down during slow cooking.)
• Preheat oven to 190°C/375°F (170°C fan).
• Curry sauce: Melt ghee over medium high. Cook onion, ginger and garlic until they become translucent - about 3 minutes.
• Mustard seeds: Add black mustard seeds then cook until onion is tinged with gold. Stir in tomato paste, cook 1 minute.
• Puree sauce: Add beef stock, stir. Transfer into a jug then use a stick blender to puree until smooth. Pour back into the pot.
• Add beef: Add beef and curry leaves, stir then bring to boil.
• Slow cook: Cover with a lid, then place in the oven for 2 hours or until beef is fall apart tender and the sauce has darkened in colour and thickened. (See Note 7 if sauce hasn't reduced enough).
• Serve: Garnish with coriander, then serve over basmati rice with a side of naan!

SLOW-SIMMERED CHICKEN VINDALOO

Steps:

• Mix vinegar, ginger, garam masala, mustard powder, cayenne pepper, cumin, turmeric, coriander, sugar, and cinnamon together until a paste forms. Set aside.
• Process red onions and garlic in a food processor until minced.
• Melt butter in a large frying pan over medium heat. Add onion-garlic mixture and saute until translucent, 5 to 7 minutes, stirring constantly so the garlic doesn't burn. Add chicken and cook, stirring occasionally, for 4 to 5 minutes.
• Add tomatoes, chile peppers, and tomato sauce. Stir in the reserved spice paste and bring to a boil. Lower heat and simmer, stirring occasionally, for 1 1/2 to 2 hours, adding pepper flakes, salt, and pepper while cooking. Stir in chicken broth as needed if vindaloo gets too dry.
• Let cool a bit before serving.

CHICKEN VINDALOO

Steps:

• To prepare the chicken, mix the lemon juice, diced chicken, vinegar, garlic and ginger together in a large bowl with the dried spices. Cover and leave to marinate in the fridge for at least 3-4 hours, or overnight.
• Heat the oil in a large saucepan over medium-high heat and add the spices, onion and salt. Cook, stirring, until the onion is browned but not burnt, about 10-15 mins. Reduce the heat to medium and add the marinated chicken. Cook, stirring, for another 5 mins. Add a splash of water, reduce the heat slightly, cover and simmer for 15-20 mins until the chicken is cooked through.
• Garnish with some coriander and crispy onions and serve with flatbreads, if you like.

CROCK POT CHICKEN VINDALOO

Steps:

• Puree first 10 ingredients in a blender.
• Pour into the crock pot, add tomato sauce, cinnamon stick and onion and mix well.
• Add chicken and turn to cover.
• Cook on low for 5 hours.
• Sprinkle with chopped parsley before serving.
• Serve with rice or rolls, enjoy!