Chicken Vindaloo Recipes

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VINDALOO FOR CHICKEN OR LAMB



Vindaloo for Chicken or Lamb image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 25

1 rounded tablespoon ground turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons hot paprika
1 teaspoon dry mustard
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1 whole chicken, cut up into thighs, legs, wings and 2 pieces of breast, skin removed except for the wings
2 to 3 large cloves garlic, finely chopped
Juice of 2 limes
Salt and freshly ground pepper
2 tablespoons vegetable or peanut oil
4 large cloves garlic, finely chopped
2 fresh bay leaves
1 Fresno or other moderate-heat red chile pepper, seeded and finely chopped
One 2-inch piece fresh ginger, peeled and grated or minced
1 onion, chopped
Salt
1 can petite diced tomatoes
1 1/2 cups jasmine rice
Naan bread and melted butter, for brushing
Chopped toasted peanuts or almonds
Chopped fresh mint
Chopped fresh cilantro
Lime wedges

Steps:

  • For the spice blend: Combine the turmeric, coriander, cumin, paprika, dry mustard, cardamom and cinnamon.
  • For the chicken: Place the chicken (except for the wings) in a shallow dish and dress with half the spice blend, the garlic, lime juice and some salt and pepper. Cover and let marinate for 1 hour.
  • Place the chicken wings in a small pot, cover with water and season with salt. Bring to a boil, then reduce the heat to a low simmer and poach for 30 minutes.
  • For the vindaloo: Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Add the garlic, bay leaves, chile pepper, ginger, onions and the remaining curry spice blend. Season with salt. Cook, stirring frequently, until softened, 7 to 8 minutes. Add the tomatoes and about 1 cup of the wing stock and bring to boil. Slide in the chicken and partially cover with the lid or foil, allowing some steam to escape. Reduce the heat to a simmer and poach the chicken in the sauce, about 30 minutes.
  • For serving: Meanwhile, prepare the rice according to the package directions. Heat the naan on a griddle pan with a splash of water, then brush with melted butter.
  • Serve the vindaloo with choice of garnishes over the rice, and the naan on the side.

CHICKEN VINDALOO



Chicken Vindaloo image

Make and share this Chicken Vindaloo recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Curries

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 -3 1/2 lb chicken, quartered and skinned
salt & freshly ground black pepper
ghee or butter
3 garlic cloves, peeled and minced
2 cups yellow onions, finely chopped
2 tablespoons ginger powder
2 teaspoons cumin powder
2 teaspoons yellow mustard seeds, ground
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon turmeric
1 1/2 teaspoons cayenne pepper
1 tablespoon paprika
2 teaspoons lemon juice
2 tablespoons distilled white vinegar
1 teaspoon brown sugar
2 teaspoons salt
2 cups water
2 tablespoons dried tamarind, mixed with
2 tablespoons hot water, worked through a sieve, discarding the seeds

Steps:

  • Salt and pepper the chicken quarters. Heat a large frying pan and brown the chicken in the Ghee. You will have to do this in two batches.
  • Remove the chicken to a 6-quart stove-top covered casserole, leaving the fat in the pan.
  • Add the garlic and onion to the pan and sauté until golden brown.
  • Add to the casserole along with the ginger, cumin, mustard seed, cinnamon, cloves, turmeric, cayenne, and paprika.
  • Sauté all for a few minutes and add all the remaining ingredients except for the garnishes.
  • Cover and simmer until the chicken is tender. about 45 minutes. Stir a few times during cooking; partially remove the lid during the last 10 minutes or so to thicken the sauce. Top with garnishes.
  • Ghee: Butter that is cooked to separate the clear butter fat from the milk solids and moisture, an ingenious method that allows butter to keep for long periods of time.
  • Tamarind: Tamarind paste and concentrate, fresh products, are available in the produce section of many ethnic markets. Both products, made from the tamarind pod, need to be reconstituted.

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

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

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

4 tbsp vegetable oil
½ tsp flaked cinnamon stick
½ tsp chilli flakes
½ tsp cayenne pepper
1 onion, finely chopped
½ tsp salt
coriander leaves, crispy onions and warmed flatbreads, to serve (optional)
1 tbsp lemon juice
4 boneless, skinless chicken breasts, diced
2 tbsp white wine vinegar
2-3 garlic cloves, crushed
2 tsp finely grated ginger
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
½ tsp cayenne pepper
½ tsp black mustard seeds

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

JONAGOLD'S CHICKEN VINDALOO



Jonagold's Chicken Vindaloo image

A popular sour dish from Goa. Serve with hot rice.

Provided by Brittney Tun

Categories     World Cuisine Recipes     Asian     Indian

Time 2h25m

Yield 4

Number Of Ingredients 19

2 pounds skinless chicken drumsticks
5 tablespoons vegetable oil
2 onions, finely chopped
4 large cloves garlic, minced
½ inch piece fresh ginger root, minced
3 tablespoons distilled white vinegar
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
½ teaspoon ground black pepper
salt to taste
½ teaspoon ground turmeric
½ teaspoon cayenne pepper
8 dried curry leaves
½ teaspoon black mustard seeds
¼ cup water
1 quart vegetable oil for frying
1 large potato, peeled and cut into 1 inch pieces
2 tablespoons distilled white vinegar

Steps:

  • Cut a few shallow slits into each chicken drumstick, and place into a resealable plastic bag; set aside. Heat 5 tablespoons of vegetable oil in a Dutch oven or large pot over medium-high heat. Stir in the onion, garlic, and ginger. Cook and stir until the onion has turned golden brown, about 7 minutes. Remove the pot from the heat, and use a slotted spoon to scoop the onion mixture into a blender. Leave as much oil in the pot as you can, and set aside. Add 3 tablespoons white vinegar, coriander, cumin, garam masala, black pepper, salt, turmeric, and cayenne pepper. Puree until smooth, then pour into the bag with the chicken; mix until the chicken is evenly coated, and squeeze out excess air. Marinate at room temperature for 1 hour, or in the refrigerator for 3 hours or longer.
  • After the chicken has marinated, heat the oil left in the Dutch oven over high heat, and stir in the curry leaves and mustard seeds. Once the mustard seeds have finished popping and have turned gray, remove the chicken from its marinade, and cook until browned on all sides, about 5 minutes. Pour in the remaining marinade and water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • While the chicken is cooking, deep fry the potato cubes until golden brown. Drain on a paper towel-lined plate. Once the chicken has cooked for 20 minutes, stir in the potatoes and 2 tablespoons of white vinegar. Recover, and continue to simmer until the chicken is no longer pink at the bone, at least more 10 minutes.

Nutrition Facts : Calories 716.8 calories, Carbohydrate 25 g, Cholesterol 133.8 mg, Fat 48.4 g, Fiber 3.9 g, Protein 45.3 g, SaturatedFat 7.9 g, Sodium 133.3 mg, Sugar 3.2 g

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.

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