Chicken Vindaloo Balti Style 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.

CLASSIC CHICKEN VINDALOO CURRY

Steps:

• Gather your ingredients.
• Heat a heavy skillet to hot but not smoking, add the cumin seeds, mustard seeds, peppercorn, cardamom seeds, and cloves. Toast the seeds for 30 to 45 seconds, constantly shaking the pan to prevent burning, until the spices give off a delicious fragrance.
• Tip the toasted seeds into a food processor or spice grinder and blitz to create a powder. Add the chili flakes, turmeric, sugar, ginger and garlic paste and whizz again. Finally, add the tomato puree and garam masala, and blitz again. You should now have a thick, pungent paste.
• Place the paste into a glass bowl, add the vinegar, and stir thoroughly. Add the cubed chicken and stir to coat all the pieces evenly. Cover and leave to marinate for 30 to 45 minutes.
• Heat a skillet large enough to hold all the ingredients over medium heat, add the oil, and when hot, add the sliced onions and cook slowly to soften but not brown for 15 minutes. Add the chicken plus the marinade and the stock and stir well. Cook over medium heat for 30 to 40 minutes, until the chicken is cooked through and the sauce thickened. Taste and add the salt and pepper. If the vindaloo is too vinegary, add soft dark brown sugar a little at a time to your taste.
• Serve immediately garnished with the cilantro, and with fluffy basmati rice , mango chutney, and plain yogurt on the side.

CHICKEN VINDALOO BALTI STYLE

Steps:

• In a bowl mix together the coriander seeds, cumin seeds, chilli power, turmeric, garlic pulp, ginger pulp, salt, paprika, tomato puree, fenugreek with the water and vinegar.
• Add the chicken and allow to stand till needed.
• In a wok heat the oil and fry the onion and curry leaves till golden.
• Reduce the heat and add the chicken with the spice mix and stir fry for 3 minutes.
• Add the potato, cover the wok with a lid and cook over low heat till the potato is cooked.
• Garnish with green chillies.

CHICKEN PASANDA BALTI STYLE

Steps:

• Mix the yogurt together with the cumin seeds, cardamoms, peppercorns, garam masala,cinnamon, ground almonds, garlic, ginger, chilli powder, and salt. Stir in the cubed chicken and allow to marinate for a couple of hours.
• Heat the oil in a wok and fry the onions for 3 minutes.
• Stir in the chicken and the spices it was marinated in and cook till the chicken is tender and the sauce thickens a little.
• Add the chopped chillies and the cream, bring to the boil and turn the heat off.
• Serve with plain boiled rice and garnished with coriander if liked.

CHICKEN VINDALOO WITH POTATOES

Steps:

• Combine curry powder and paprika in a small bowl.
• Place chicken in a shallow dish. Mix with 1/2 of the spice blend, garlic, lime juice, salt, and pepper. Cover and let stand for 45 minutes to 1 hour.
• Heat oil in a large, deep skillet or Dutch oven over medium-high heat. Add onion, chile pepper, ginger, bay leaves, and remaining spice blend. Season with salt and cook, stirring frequently, until softened, 7 to 8 minutes.
• Add diced tomatoes and chicken stock; bring to a boil. Slide in chicken and potato. Cover the pan partially with a lid or foil, to allow some steam to escape. Reduce heat to a simmer and poach chicken in the sauce, about 20 minutes.

CHICKEN VINDALOO

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

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.

CHICKEN VINDALOO

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.