Chef Joeys Chicken Vindaloo Recipes

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CHICKEN VINDALOO



Chicken Vindaloo image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

4 cloves garlic
2 Fresno chile peppers, seeded
1/4 cup sliced peeled fresh ginger
1/4 cup tomato paste
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
1 tablespoon Madras curry powder
1 tablespoon paprika
1 onion, chopped
Kosher salt
2 1/2 cups shredded roast chicken, skin removed
Freshly ground pepper
Cooked white rice and fresh cilantro, for serving

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



Chef Joey's Chicken Vindaloo image

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

3 tablespoons apple cider vinegar
2 tablespoons olive oil
6 garlic cloves (peeled)
1/3 teaspoon jalapeno powder (or 2 whole peppers seeded and chopped fine)
3 tablespoons fresh ginger (chopped)
2 teaspoons ground cumin
3/4 teaspoon ground cardamom
3/4 teaspoon ground turmeric
1/4 teaspoon ground allspice
4 skinless chicken legs
1 tablespoon olive oil
2 cups onions (chopped)
1 lb yukon gold potato (peeled and cubed..Yukon gold)
1 cup water or 1 cup broth
1 (14 1/2 ounce) can diced tomatoes
1 cup frozen peas (thawed)
3 cups cauliflower (broken in small pieces)

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



Chicken Vindaloo image

Categories     Food Processor     Chicken     Ginger     Potato     Tomato     Sauté     Diwali     Spice     Simmer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 16

3 cups chopped onions
1 1/2 cups chopped seeded tomatoes (about 4 medium)
2 1/2 tablespoons distilled white vinegar
1 large garlic clove, chopped
1 teaspoon minced peeled fresh ginger
1 teaspoon tomato paste
1 teaspoon garam masala*
1 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon (or more) cayenne pepper
2 tablespoons vegetable oil
6 skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces
1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
1 1/2 cups low-salt chicken broth or water

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



Chicken Vindaloo image

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

1 whole chicken, skinned, washed and cut up
2 onions
2 tomatoes
2 cinnamon sticks (2 inches each)
6 cloves
4 cardamoms
1 teaspoon cayenne pepper (or to taste)
1/3 teaspoon turmeric
3/4 teaspoon cumin
1/2 teaspoon allspice
1 1/2 tablespoons ginger-garlic paste (see my recipe for this)
salt, to taste
2 tablespoons chopped green coriander (cilantro)
1 tablespoon pataks vindaloo curry paste
2 tablespoons oil (for frying)

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



Chicken Vindaloo image

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

1 teaspoon ground turmeric
½ teaspoon ground cardamom
½ tablespoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon ground cloves
½ teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon cayenne pepper, or to taste
1 tablespoon olive oil
2 cups chopped onion
3 cloves garlic, minced
1 tablespoon grated fresh ginger root
1 tablespoon tomato paste
1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
2 large potatoes, cut into 1/2-inch cubes
2 (14.5 ounce) cans diced tomatoes, drained
1 ½ cups chicken broth
2 tablespoons wine vinegar
1 bay leaf
salt and black pepper to taste

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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