Curry Vindaloo Recipes

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CLASSIC CHICKEN VINDALOO CURRY



Classic Chicken Vindaloo Curry image

Chicken vindaloo is a curry famous for being super-hot, but the dish's many spices actually create a wonderfully fragrant but not hot dish.

Provided by Elaine Lemm

Categories     Dinner     Entree     Lunch

Time 1h30m

Number Of Ingredients 18

2 teaspoons cumin seeds
1 teaspoon mustard seeds
1 teaspoon whole black peppercorns
4 cardamom pods (seeds only)
6 whole cloves
1 teaspoon hot chili flakes
1 teaspoon ground turmeric
2 teaspoons soft brown sugar
1 tablespoon ginger paste
1 tablespoon garlic paste
2 tablespoons tomato puree
1 teaspoon garam masala
1/2 cup apple cider vinegar
4 free-range chicken breasts (cut into large bite-sized cubes)
2 tablespoons vegetable oil
1 medium onion (finely sliced)
1 cup chicken stock
4 tablespoons fresh cilantro leaves (chopped)

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.

Nutrition Facts : Calories 435 kcal, Carbohydrate 11 g, Cholesterol 146 mg, Fiber 2 g, Protein 56 g, SaturatedFat 3 g, Sodium 614 mg, Sugar 5 g, Fat 17 g, ServingSize 4 servings, UnsaturatedFat 0 g

VINDALOO



Vindaloo image

Recipe video above. Vindaloo is a traditional Indian curry that's not for the faint hearted! Big, bold curry flavours. Deep, vibrant red colour. Chunks of beef slow cooked to fall apart perfection. And yep, it's spicy! For serious curry lovers, it's hard to top this. As with all curries, use fresh spices for the best results (yes, spices fade in flavour over time). And no, unfortunately this won't work in a slow cooker, pressure cooker or instant pot (Note 7).Serve with naan for mopping and yogurt for cooling. ** SPICE WARNING!!! Read Spiciness note below. **

Provided by Nagi

Categories     curries     Main

Number Of Ingredients 25

800g / 1.6 lb beef chuck (, cut into 3cm / 1.2" cubes (Note 1))
1 1/2 tsp salt
6 tbsp Kashmiri chilli powder - TEST spiciness before using! ((Note 2))
2 tsp coriander seeds
3 tsp cumin seeds
4 cloves
4 cardamom pods ((green))
2 tsp cinnamon powder
1/2 tsp black peppercorns
2 tbsp fresh ginger (, roughly chopped)
10 garlic cloves ((yes, 10!))
1 tsp brown sugar
1 tsp fenugreek seeds ((Note 3))
1/4 tsp turmeric powder
7 tbsp white vinegar
2 cups water
50g / 3 tbsp ghee or unsalted butter ((Note 4))
1 onion (, finely chopped (brown, yellow, white))
2 tsp ginger (, finely grated)
4 garlic cloves (, finely minced)
1 1/2 tsp black mustard seeds ((Note 5))
2 tbsp tomato paste
10 curry leaves (, fresh (Note 6))
2 cups beef stock (, low sodium (if using homemade, add 1/2 tsp salt))
2 tbsp coriander/cilantro leaves (, roughly chopped)

Steps:

  • Salt beef: Toss beef in salt.
  • Check spiciness of kashmiri chilli powder and adjust if desired. See Spiciness Note below.
  • Curry Paste: Place Curry Paste ingredients in a Nutribullet or small food processor with 1 cup of the water. Blitz until smooth. Pour over beef. Pour remaining 1 cup water into Nutribullet, shake (to clean out remaining curry paste), then pour/scrape over beef.
  • Marinate beef: Mix beef in curry paste, cover, then marinate 2 hours. (Note: marinade is fairly thin - the water cooks down during slow cooking.)
  • Preheat oven to 190°C/375°F (170°C fan).
  • Curry sauce: Melt ghee over medium high. Cook onion, ginger and garlic until they become translucent - about 3 minutes.
  • Mustard seeds: Add black mustard seeds then cook until onion is tinged with gold. Stir in tomato paste, cook 1 minute.
  • Puree sauce: Add beef stock, stir. Transfer into a jug then use a stick blender to puree until smooth. Pour back into the pot.
  • Add beef: Add beef and curry leaves, stir then bring to boil.
  • Slow cook: Cover with a lid, then place in the oven for 2 hours or until beef is fall apart tender and the sauce has darkened in colour and thickened. (See Note 7 if sauce hasn't reduced enough).
  • Serve: Garnish with coriander, then serve over basmati rice with a side of naan!

Nutrition Facts : Calories 441 kcal, Carbohydrate 12 g, Protein 35 g, Fat 29 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 136 mg, Sodium 803 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

BEEF VINDALOO



Beef Vindaloo image

A great make-ahead vindaloo recipe which is a guaranteed crowd pleaser and will convert many to Indian food. It can be made with any meat and most pantry items. Serve with mashed potatoes or basmati rice.

Provided by Toast2U

Categories     World Cuisine Recipes     Asian     Indian

Time 9h30m

Yield 6

Number Of Ingredients 13

¼ cup distilled white vinegar
¼ cup garlic paste
3 tablespoons ginger paste
2 tablespoons plain yogurt
2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon ground red pepper
2 pounds boneless beef chuck, cut into 1-inch cubes
¼ cup vegetable oil
2 onion, chopped
4 roma (plum) tomatoes, chopped
1 cup water
2 tablespoons chopped fresh cilantro

Steps:

  • Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).
  • Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes.
  • Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve.

Nutrition Facts : Calories 546 calories, Carbohydrate 12.4 g, Cholesterol 109.2 mg, Fat 40.4 g, Fiber 2.7 g, Protein 27.8 g, SaturatedFat 14 g, Sodium 2779.9 mg, Sugar 3.1 g

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

CURRY VINDALOO



Curry Vindaloo image

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

Provided by Andreacute Grisell

Categories     Curries

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 17

1 1/2 lbs mutton or 1 1/2 lbs beef, in cubes
8 hot green chilies, pods
8 cloves garlic
1 ounce fresh ginger
1 tablespoon cayenne pepper
salt
1 cup vinegar
oil
2 onions, chopped
1 teaspoon cumin
1 teaspoon coriander seed
1 teaspoon black peppercorns
3 tablespoons tomato puree
2 teaspoons sugar
1 tablespoon brandy (optional)
2 tomatoes, in chunks
2 fresh mild green chili peppers, sliced

Steps:

  • Pound green chilli, garlic, ginger and cayenne together with salt in a mortar until smooth.
  • Add vinegar (or use a blender).
  • Marinate the meat in this for 2 hours.
  • Save the marinade.
  • Heat the oil with cumin, coriander and peppercorns.
  • When hot, add the meat and onion and broil on high heat until brown.
  • Add the marinade, sugar and tomato purée.
  • Add water and salt if necessary.
  • Let simmer until meat is done and the sauce has thickened (circa 30 minutes).
  • Remove from heat.
  • Add tomatoes, chilli and brandy and serve with basmati rice and maybe some yoghurt sauce to compensate the heat.

Nutrition Facts : Calories 491, Fat 26.6, SaturatedFat 7.5, Cholesterol 127.6, Sodium 140.7, Carbohydrate 26.1, Fiber 4.6, Sugar 12.8, Protein 36.1

VINDALOO CURRY PASTE



Vindaloo Curry Paste image

Use in Vindaloo recipes calling for Vindaloo curry paste. Easy to make so you don't have to buy it and you can have it fresh. Easy to store and freeze as well.

Provided by PalatablePastime

Categories     Asian

Time 10m

Yield 1/2 cup

Number Of Ingredients 11

2 tablespoons grated fresh ginger
4 cloves garlic, chopped
4 fresh red chilies, chopped
1 tablespoon ground coriander
1 tablespoon cumin seed
2 teaspoons turmeric
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
4 whole cloves
6 whole peppercorns
1/2 cup cider vinegar

Steps:

  • Place all ingredients in food processor and blend for 20 seconds or until smooth.
  • Store refrigerated in an airtight container for up to two weeks.
  • May freeze for up to 2 months.
  • Use as directed in recipes.

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

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From ministryofcurry.com


BEYOND CURRY: PORK VINDALOO - SERIOUS EATS
2018-08-10 Pork Vindaloo is hot and unashamedly so. It also seems to use a mini lake of vinegar and rendered fat, but it is the combination of these ingredients that makes it one of the best dishes to have after a few days. The fat forms a sealing layer when solidified and the spices and vinegar intensify over time, infusing into the meat more and more ...
From seriouseats.com


THE VINDALOO | A FIERY BIR STYLE CURRY RECIPE - CURRYSPY
Method. Take a large frying pan and add your oil. Place over high heat. When the oil is hot, add your garlic and ginger paste and sizzle and stir for 30 seconds until pale golden in colour. Add the methi, mix powder, chilli powder, black pepper, salt and garam masala. Stir well until you have a …
From curryspy.com


VEGETABLE VINDALOO - SPLASH OF TASTE - VEGETARIAN RECIPES
For the curry base sauce, you’ll need a sharp knife, a chopping board, a large pot with a lid and a food processor or blender. For the ginger and garlic paste, you’ll need a sharp knife, chopping board and food processor. For the vegetable vindaloo curry, you’ll need a roasting tin for roasting the sweet potatoes and a large pan.
From splashoftaste.com


VINDALOO RECIPES - SHOP ONLINE
heat the oven to 200 c. Lay the cod loins in a shallow ovenproof dish. Spread some salt and 1 tbsp Vindaloo spice as a rub. Spoon over the tomato mixture. Then add potato onion mixture, in even layers. Sprinkle over the cheese. bake for 30 mins until the …
From shivaniskitchen.ca


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