Chicken With Vindaloo Spices Recipes

CHICKEN VINDALOO RECIPE

Steps:

• Deseed red chilies and soak them in 3 tbsps vinegar and 3 tbsps hot water. Set aside.
• Add coriander seeds, cumin, pepper corn, mustard, cinnamon, cloves and cardamoms to a blender jar.
• Make a fine powder. Then add ginger garlic and soaked red chilies.
• Add the vinegar water mixture and make a smooth paste.
• Next add this to the cleaned chicken along with turmeric and salt.
• Marinate and rest aside for at least an hour to overnight in refrigerator to absorb the flavors.
• Heat oil in a deep pot and saute the onions (optional) until golden to light brown.
• Add 1 tbsp vinegar & 1 tsp sugar to the onions.
• Then add the marinated chicken and saute for 3 to 5 mins on a medium heat.
• Pour the tomato puree (optional) and continue to saute for another 3 to 4 mins.
• If your chicken lets out lots of moisture, do not add water. Mine did not so I poured half cup hot water. If you prefer a dry curry then skip adding water. The chicken will cook in its own moisture.
• Cover and simmer until the chicken cooked through & fork tender.
• To check if the meat is done, prick it with a fork. The meat should fall off the bone easily.
• Simmer until the gravy reaches a thick & semi dry stage. Taste and add more salt if needed.
• Serve chicken vindaloo with plain rice or naan.

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.

SPICY CHICKEN VINDALOO

Steps:

• Mix your first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until a smooth paste forms. Heat your canola oil in a mid sized non-stick pot over medium-high heat. Add your paste from your processor and cook until just shy of brown, stirring for about 4 minutes. Add your cubed chicken and cubed red potatoes; simmer about 6 minutes.
• Add you chicken broth and raise it to a boil. Reduce your heat to medium-low; cover and let cook until potatoes are softened, stir every so often, this should take about about 15 - 20 minutes.
• Uncover your pan and saute until your cubed chicken is completely cooked, about 5-7 minutes. Serve over basmati rice, raita or naan, and enjoy your spicy chicken vindaloo.

CHICKEN WITH VINDALOO SPICES

Steps:

• Heat oil over medium-high heat in a large Dutch oven or high-sided skillet. Add mustard seeds. When mustard seeds begin to pop, add fenugreek and peppercorns; cook, stirring, about 30 seconds.
• Add curry leaves, chicken, garlic, vinegar, salt, cumin, coriander, cayenne pepper, and paprika; stir to combine and bring to a boil. Cover and reduce heat to low, simmer for 20 minutes.
• Uncover and increase heat to high; cook, stirring and turning, until liquid evaporates and chicken browns on all sides.

SKILLET CHICKEN WITH TURMERIC AND ORANGE

Steps:

• Marinate the chicken: Place the onion, 2 tablespoons olive oil, honey, dried mint, garlic, orange zest, orange juice, turmeric, salt and black pepper in a large bowl and stir to combine. Add the chicken and turn to coat with the marinade. Cover and leave in the fridge until ready to cook or for up to 12 hours.
• When ready to cook, heat the remaining 3 tablespoons olive oil in a large (12-inch) skillet or frying pan over medium high and wait for the pan to become very hot. (This ensures a nice sear.) Add the chicken and the marinade to the pan, and cook until chicken is browned underneath and easily releases from the pan, 5 to 8 minutes. Stir the onions every now and then so that they cook evenly. If the pan looks dry, add a couple of tablespoons of water to the pan to prevent the juices from drying out. Flip the chicken and cook on the other side until the chicken is cooked through, another 5 to 8 minutes. Serve immediately.

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.

EXCELLENT CHICKEN VINDALOO

Steps:

• Wash 6 chicken thighs. Remove the skin and excess fat and place the thighs in a large mixing bowl.
• In a large nonstick frying pan put the coriander seeds, cumin seeds, fenugreek seeds, peppercorns, whole cloves, cardamom seeds, and the 2 dried red chilies. Stir-fry the whole spices over medium heat until they have lightly browned.
• Put the toasted spices into a spice grinder. Add the salt, cayenne powder, turmeric and cinnamon. Powder everything together.
• Put the powdered spices in the bowl with the chicken and stir to combine.
• Let the chicken marinate while you cook the onions.
• In the same frying pan put 4 Table. oil and the onions. Stir-fry the onions over medium heat until they are very brown.
• Put the onions into a food processor or blender. Add the 1/2 cup water, vinegar, garlic cloves and ginger. Puree.
• Stir the onion puree into the chicken in the large mixing bowl.
• Next, put 2 Table. oil in the frying pan and the mustard seeds. Heat over high heat until the mustard seeds start popping.
• Add the curry leaves and quickly stir.
• Add the chicken mixture from the mixing bowl (along with all of the puree and spices). Add at least one cup water. Stir.
• Bring the liquid to a boil, reduce heat to medium, and cook the chicken at least 45 minutes, until very tender, adding a little water as needed. You will need to turn the chicken over about every 10 minutes.
• When the chicken is almost done, increase heat to highh and let most of the liquid evaporate until you have a thick sauce. Check for salt.
• Serve with plain boiled rice, a yogurt raita and a side vegetable.
• To make this dish nicer, I usually cool the curry and when it is cool enough to handle, I remove the chicken and discard the bones. Cut the meat into bite-size pieces and return it to the frying pan with the sauce. Reheat.
• Variations: Sometimes you find chicken (or meat) vindaloo with potatoes. If you want to add a potato, reduce the chicken thighs to five and add a (peeled and diced) potato the last 20 minutes of cooking. Many times this curry is served very spicy hot. If you want to have it hotter, increase the cayenne powder to at least 1 teaspoons.

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.

SLOW-SIMMERED CHICKEN VINDALOO

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.