CHICKEN VINDALOO
A spicy curry dish is originally a Portuguese dish of spicy pork, but you can add any meat you wish.
Provided by Keith Dallmer
Categories World Cuisine Recipes Asian Indian
Time 1h5m
Yield 4
Number Of Ingredients 20
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.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 50.4 g, Cholesterol 70.3 mg, Fat 11.6 g, Fiber 8.4 g, Protein 26.3 g, SaturatedFat 2.7 g, Sodium 785.1 mg, Sugar 10.9 g
CHICKEN VINDALOO
Turn up the heat with a homemade chicken vindaloo made with plenty of aromatic spices. Serve with warmed flatbreads for a simple, satisfying supper
Provided by danone9
Categories Dinner, Main course
Time 45m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 358 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 0.9 milligram of sodium
PATAK'S QUICK & EASY CHICKEN VINDALOO
Make and share this Patak's Quick & Easy Chicken Vindaloo recipe from Food.com.
Provided by Lelandra
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat 1 tbsp vegetable oil in a large pan.
- Add diced chicken and stir fry until meat is sealed and browned (approx. 5 mins).
- While the chicken is cooking, steam the vegetable medley in the bag for 1 1/2 minutes in the microwave.
- Pour over the jar of Patak's Vindaloo sauce and simmer for 15 minutes, stirring occasionally. Time it so this step corresponds to when the rice has come to a boil.
- Alternatively, use prawns, mixed vegetables lamb or beef. Adjust simmer time accordingly.
- Cook the rice: Add rice to water in saucepan and bring to a boil. Then turn down to low and cook covered for 20 minutes. Until the burner actually achieves low heat, you will need to manage its desire to boil over and make a mess of your stove.
CHICKEN VINDALOO
Categories Chicken Poultry Rice Vegetable Marinate Low Fat Low/No Sugar Spice Bon Appétit
Yield Serves 6
Number Of Ingredients 14
Steps:
- Puree first 9 ingredients in blender. Place chicken in large bowl. Pour puree mixture over and toss to coat chicken. Cover and refrigerate overnight.
- Wipe excess marinade off chicken and reserve all marinade. Heat Dutch oven over high heat. Add chicken and sauté 3 minutes.Using slotted spoon, transfer chicken to bowl. Reduce heat to medium. Add onions, bell peppers and reserved marinade to pan. Cover and cook until vegetables are tender, about 15 minutes, stirring occasionally. Add chicken and cook until juices thicken and chicken is cooked through, about 5 minutes. Season to taste with salt and pepper.(Can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat before using.)
- Sprinkle chicken with chopped cilantro and serve over rice.
- *Available at Latin American markets and some supermarkets.
SLOW-SIMMERED CHICKEN VINDALOO
This is my take on chicken vindaloo, a traditional Indian curry dish. I've tried a number of other vindaloo recipes, but they're never spicy or soupy enough for my liking. I chose chicken, but you could easily substitute pork, beef, or various root vegetables. Many vindaloo recipes will add chunks of potatoes in addition to the meat. Serve with a long-grain white rice and naan (an Indian flat bread).
Provided by James Wilson
Time 2h15m
Yield 6
Number Of Ingredients 20
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.
Nutrition Facts : Calories 269.6 calories, Carbohydrate 9.4 g, Cholesterol 98.6 mg, Fat 11.8 g, Fiber 2.4 g, Protein 31.4 g, SaturatedFat 5.8 g, Sodium 282.3 mg, Sugar 4.5 g
CHICKEN VINDALOO
Steps:
- Place first 8 ingredients in blender. Add 1 tablespoon mustard seeds and blend until smooth. Transfer spice mixture to large bowl. Add chicken and 2 tablespoons oil and toss to coat well.
- Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add onions and sauté until golden, about 5 minutes. Add chicken mixture and stir 3 minutes to blend flavors. Add tomatoes with their juice and cinnamon stick; bring to boil. Reduce heat; cover and simmer until chicken is tender, stirring occasionally, about 30 minutes.
- Season chicken mixture to taste with salt and pepper. Mix in remaining 1 tablespoon mustard seeds. Simmer uncovered until liquid is slightly thickened, about 8 minutes. Remove cinnamon stick. Stir in cilantro and serve.
More about "balsamic chicken vindaloo recipes"
CHICKEN VINDALOO (AUTHENTIC RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
4.4/5 (53)Total Time 50 minsCategory Indian RecipesCalories 360 per serving
- In another clean glass bowl add vinegar and soak all the ingredients needed for the spice blend for 15-20 minutes. Then blend these into a fine paste using a blender.
- Add the spice mixture paste to the chicken and toss well to evenly coat all the chicken pieces. Let the chicken marinate for 4-6 hours.
- In a large and deep skillet/wok heat the oil on medium heat. Add the marinated chicken and cook for 4-5 minutes. Stirring often.
EASY WEEKNIGHT CHICKEN VINDALOO - SEASONS AND SUPPERS
From seasonsandsuppers.ca
CHICKEN VINDALOO RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
GUSTO TV - CHICKEN VINDALOO
From gustotv.com
CHICKEN VINDALOO CURRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN VINDALOO - COOKTHESTORY
From cookthestory.com
CHICKEN VINDALOO | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CHICKEN VINDALOO RECIPE | BON APPéTIT
From bonappetit.com
QUICK CHICKEN VINDALOO - RECIPE - FINECOOKING
From finecooking.com
IS THIS THE BEST SPICY CHICKEN VINDALOO RECIPE?
From currytastic.com
CHICKEN VINDALOO - GRUBDAILY — FOR TASTY THINGS
From grubdaily.com
JAMIE OLIVER'S VINDALOO CURRY - PICKLED PLUM
From pickledplum.com
MY ACCOUNT - CAMP CHEF HOMEPAGE
From campchef.com
CHICKEN VINDALOO | MONSOON KITCHENS
From monsoonkitchens.com
CHICKEN VINDALOO | MADE AUTHENTICALLY IN THE INSTANT POT!
From twosleevers.com
CHICKEN VINDALOO RECIPE, AUTHENTIC CHICKEN VINDALOO RECIPE
From rachnas-kitchen.com
VIBRANT VINDALOO CHICKEN | CHICKEN.CA
From chicken.ca
QUICK AND EASY CHICKEN VINDALOO - KITCHEN DREAMING
From kitchendreaming.com
CHICKEN VINDALOO | CANADIAN LIVING
From canadianliving.com
CHICKEN VINDALOO - JAN BRAAI
From braai.com
A CHICKEN'S VINDALOO - PINCH OF NOM
From pinchofnom.com
INDIAN CHICKEN VINDALOO WITH MASALA SPICES, GINGER, GREEN CHILI
From more.ctv.ca
GOAN CHICKEN VINDALOO RECIPE - MADS' COOKHOUSE
From madscookhouse.com
CHICKEN VINDALOO RECIPE: A SPICY CURRY TO SPICE UP YOUR DIET
From healthyrecipes101.com
THE BEST AND EASY HEALTHY AUTHENTIC CHICKEN VINDALOO HOME …
From momsfoodie.com
CHICKEN VINDALOO RECIPE | MYRECIPES
From myrecipes.com
WORLD BEST FLAKES : BALSAMIC CHICKEN VINDALOO
From worldbestflakerecipes.blogspot.com
CHICKEN VINDALOO RECIPE - VEG VEGAN MEAT
From vegveganmeat.com
CHICKEN VINDALOO WITH ROASTED CASHEWS RECIPE - THE SPICE TAILOR
From thespicetailor.ca
CHICKEN VINDALOO - RESTAURANT STYLE - GLEBE KITCHEN
From glebekitchen.com
AUTHENTIC GOAN CHICKEN VINDALOO RECIPE - SIMMER TO SLIMMER
From simmertoslimmer.com
CHICKEN VINDALOO — PATAKS
From pataks.ca
THE BURRITO GOES GLOBAL WITH CHICKEN VINDALOO - SERIOUS EATS
From seriouseats.com
CHICKEN VINDALOO FROM SCRATCH
From slowcookercentral.com
THE BEST CHICKEN VINDALOO RECIPE - MINISTRY OF CURRY
From ministryofcurry.com
FIERY GOAN CHICKEN VINDALOO! | VINDALOO RECIPE, BALSAMIC CHICKEN ...
From pinterest.ca
RECIPE DETAIL PAGE | LCBO
From lcbo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #poultry #asian #indian #easy #fall #winter #chicken #seasonal #meat #chicken-thighs-legs #4-hours-or-less
You'll also love