Chickenvindaloomyway 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.

GOAN CHICKEN VINDALOO RECIPE

Steps:

• To begin making the Goan Chicken Vindaloo recipe, heat 1 teaspoon oil in a heavy bottomed pan. Add the ginger, garlic and saute till they start softening and browning just a little.
• Next, add the black pepper corns, mustard seeds, cumin seeds, coriander seeds, fenugreek seeds, cloves, cinnamon stick and Kashmiri red chillies and roast on low flame.
• In about 4 minutes, the coriander seeds will start to brown and the masalas will start to roast and smell.
• Turn off the heat and let the masalas cool down. Once cool, transfer to a blender along with vinegar, salt, turmeric and jaggery.
• Add about 3-4 tablespoons water and blend to a smooth paste.
• Marinate the chicken with this paste for at least 2 hours or upto 24 hours
• The next step is to make the curry for the chicken vindaloo. Heat the 1 tablespoon oil in a heavy bottomed pan.
• Once the oil is hot, add the green chillies and onions. Let it cook till the onions become golden brown.
• Once the onions are cooked, add the tomatoes and cook till they becomes soft and mushy. Once it is done, add the tomato puree and let it cook for about 2 to 3 minutes.
• After 2 to 3 minutes, add the marinated chicken and the remaining marinate mixture. Mix everything well and let it cook for about 10 minutes. If the Chicken Vindaloo becomes too dry, add some water and mix again.
• Add 1 cup of water and cook the Chicken Vindaloo on medium flame, covered for 25-30 minutes till the chicken is falling off the bone. Once done, turn off the heat and check the seasonings and adjust to taste. Transfer the Chicken Vindaloo to a serving bowl and serve hot.
• Serve Goan Chicken Vindaloo along with Whole Wheat Lachha Paratha or Steamed Rice and a salad of your choice for your weekend meal.

CHICKEN VINDALOO RECIPE

Steps:

• Add red chilies, coriander seeds, cloves, cinnamon stick, green cardamoms, black peppercorns, cumin seeds, and mustard seeds to a skillet.
• Dry roast on medium heat until fragrant and slightly browned (3-4 minutes). Keep stirring while roasting.
• Once the spices are roasted, remove the skillet from heat and let them cool down completely. Add the roasted spices to a high-speed blender along with ginger, garlic, white vinegar, tamarind paste, and ½ cup of water and blend to make a smooth paste.
• Keep scraping the sides of the blender a few times while making the paste.
• Vindaloo masala paste is ready. Set it aside.
• Heat vegetable oil in a large pot over medium-high heat.
• When the oil is hot, add onions and fry till golden brown (10-12 minutes). Keep stirring frequently.
• Add chicken pieces to the pot and fry on high heat for 3-4 minutes. Keep stirring frequently.
• Add tomato puree and the vindaloo masala paste that we made earlier to the pot and mix well.
• Now add salt, turmeric powder, and 1 cup water to the pot and stir gently.
• Cover the pot with a lid and cook on low heat for 45-50 minutes until the chicken is cooked well.
• Add sugar and cook for another minute. Chicken vindaloo is ready to be served.

CHICKEN VINDALOO | VIDEO

Steps:

• Recipe link below this recipe
• Place chicken in a large bowl. Add vindaloo paste. Coat the chicken pieces in the spice paste. Cover and refrigerate for atleast an hour or overnight if possible.
• Meanwhile heat oil in a large pan over medium-high heat. Add onions, and sauté, stirring occasionally, for 3-4 minutes or until the onions turn soft and translucent. Add garlic, and sauté, stirring occasionally, for 1 minute or until aromatic.
• Add ground turmeric, chili powder, tomato paste, chopped tomatoes and vinegar. Stir to combine. Sauté, stirring occasionally, for 2-3 minutes or until the tomatoes break down and turn mushy.
• Add marinated chicken. Add sugar. Season with salt. Stir and cook for 10 minutes. Pour in water, and bring to boil. Reduce the heat to medium. Cover and simmer for 25 -30 minutes or until the chicken pieces are cooked through and the sauce is thick.
• Garnish with chopped coriander (cilantro) leaves.

CHICKEN VINDALOO

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.