CHICKEN VINDALOO
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Puree the garlic, chiles, ginger, tomato paste, 2 tablespoons vegetable oil, the Worcestershire sauce, curry powder and paprika in a food processor until a paste forms, scraping down the sides and adding 1 to 2 tablespoons water as needed.
- Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 6 minutes. Add the garlic-spice paste and cook, stirring constantly, until toasted and darkened in color, 1 to 2 minutes.
- Add 2 cups water and 1 teaspoon salt to the skillet. Bring to a simmer, then reduce the heat to low; cover and simmer, stirring occasionally, 10 minutes. Add the chicken and continue cooking, stirring occasionally, until the sauce thickens slightly, 8 to 10 more minutes. Season with salt and pepper and thin with water, if needed. Serve with rice and top with cilantro.
CHEF JOEY'S CHICKEN VINDALOO
This recipe is very tasty. It reminds me of something I once ate in an East Indian restaurant. The chicken is set in a marinade and it really helps add to the flavor and tenderizes the fowl. Be aware that the prep time doesn't include the marinade time for the chicken.
Provided by Chef Joey Z.
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Prepare the first 10 ingredients in a food processor or blender. Put the marinade into a large zip lock bag. Add the chicken and turn to coat and leave to marinade in the fridge for 2-6 hours.
- After the meat is sufficiently marinaded, heat up a large skillet with the one tablespoons of olive oil and the 2 cups chopped onion. Saute for about 10 minutes or until the onions are a golden colour.
- Add the chicken, marinade, potatoes, tomatoes and cauliflower. Add the water or broth. Stir well. Simmer covered for 30 minutes or until potatoes are soft and the chicken is no longer pink inside.
- Pour the thawed peas over top and give it a stir. Leave it sit covered for about 15 minutes without touching it.
- Once the dish is finished, remove the chicken to a platter and spoon the veggies over the chicken.
- Bon Appetit.
Nutrition Facts : Calories 470.6, Fat 16, SaturatedFat 2.8, Cholesterol 104, Sodium 410, Carbohydrate 49.8, Fiber 8.5, Sugar 12.2, Protein 33.8
CHICKEN VINDALOO
Categories Food Processor Chicken Ginger Potato Tomato Sauté Diwali Spice Simmer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Blend first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until paste forms. Heat oil in heavy large pot over medium-high heat. Add paste from processor and cook until golden, stirring occasionally, about 3 minutes. Add chicken and potatoes; sauté 5 minutes. Add broth; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are tender, stirring occasionally, about 15 minutes. Uncover and simmer until chicken is cooked through, about 5 minutes longer. Season with more cayenne, if desired, and salt and pepper.
- *A spice mixture available at Indian markets, some specialty foods stores, and many supermarkets. To substitute, mix 3/4 teaspoon ground cumin, 3/4 teaspoon ground coriander, 1/2 teaspoon ground pepper, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground cinnamon; use 1 teaspoon of mixture.
CHICKEN VINDALOO
You can make this recipe with any meat. However, if you choose pork, I would suggest adding a few tbsp of vinegar to the sauce when cooking. You can also add veg such as beans or quartered potatoes. Enjoy.
Provided by Ranikabani
Categories Chicken
Time 55m
Yield 1 pot of chicken curry
Number Of Ingredients 15
Steps:
- Heat oil.
- Fry onions, ginger-garlic paste, cloves, cardamom, cinnamon until onions are golden brown on medium heat.
- In a small bowl, put the cayenne pepper, turmeric, cumin, all spice, and make a watery paste with some water.
- Add it to the onions.
- Fry for about 3 minutes.
- Add tomatoes and when tomatoes, onions and spices make a sauce, add vindaloo paste.
- Cook for about 2 minutes and add chicken and a cup of water.
- Cover and cook, stirring occasionally until done.
- When it's almost done, add green coriander.
- Cook until done.
Nutrition Facts : Calories 3280.2, Fat 240.5, SaturatedFat 64.9, Cholesterol 975.3, Sodium 932.5, Carbohydrate 34.9, Fiber 7.1, Sugar 16.1, Protein 233.8
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
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