Chunky Chicken Vindaloo 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.

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:

• Soak the chiles in the vinegar in a small bowl for 30 minutes.
• Meanwhile, place the onions in a food processor and process until they become a paste. Transfer to a large bowl and set aside. Place the ginger and garlic in the food processor and process until they become a paste. Transfer to a small bowl and set aside. When the chiles are done soaking, place in the food processor and process until they become a paste. Transfer to a small bowl and set aside.
• Heat a large pot over medium-high heat. Add the vegetable oil and heat it. Add the bay leaves, cloves, cardamom pods, cumin seed and cinnamon stick and cook, stirring occasionally, for 5 minutes. Add the onion paste and cook, stirring occasionally, for 10 minutes. Add the ginger and garlic paste and cook, stirring occasionally, until the raw taste of the garlic goes away, about 10 minutes.
• Stir in the tomato puree. Add the chile paste, Kashmiri red chile powder, red chile powder, coriander, cumin, garam masala, turmeric powder and 1 tablespoon salt. Cover and simmer over low heat for 15 minutes. Add the chicken and potatoes, cover and cook over medium-low heat, stirring occasionally, until the chicken is cooked through and the potatoes are tender, about 30 minutes. Remove from the heat and stir in the cilantro. Serve with rice.

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.

CHUNKY CHICKEN VINDALOO

Steps:

• Melt the ghee in a large pan and fry the onions till soft and golden.
• Add the chillis, ginger, garlic, turmeric, coriander and garam masala, fry for 3 minutes.
• Add the vinegar and water stir and add the chicken bring to the boil, cover the pan and simmer for 30 minutes.
• Remove the lid from the pan and boil to reduce the liquid by half.
• Add the salt and coconut, replace the lid and simmer on low for 15 minutes.

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.

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.

CROCK POT CHICKEN VINDALOO

Steps:

• Puree first 10 ingredients in a blender.
• Pour into the crock pot, add tomato sauce, cinnamon stick and onion and mix well.
• Add chicken and turn to cover.
• Cook on low for 5 hours.
• Sprinkle with chopped parsley before serving.
• Serve with rice or rolls, enjoy!

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.