Hot Duck Vindaloo Recipes

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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

HOT DUCK VINDALOO



Hot Duck Vindaloo image

Sometimes, some dishes are hard to put into writing and I think this is one of them. I almost feel like I have to stand beside you and show you how it's done. I can tell by how it smells, how it sounds as it's cooking if it is just right or not. For you, you'll have to try it a few times to know what's right for you. I always make this the day before and put it away because there is more depth of flavour if it is eaten on the second day. You can also substitue pork for duck and make it the same way. I don't like this recipe for chicken though. That is made a different way. Hope you try it and enjoy this dish over a bed of steamed rice.

Provided by Ranikabani

Categories     Whole Duck

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

1 duck, skinned,washed,and chopped
3 -4 medium onions
3 medium tomatoes
3 tablespoons oil (for frying)
3/4 tablespoon cayenne pepper (or as much as you like!)
1 1/2 tablespoons ginger-garlic paste (see my ginger-garlic paste recipe)
5 1/2 teaspoons coriander powder
3 teaspoons cumin powder
1 1/2 teaspoons allspice
1/2 teaspoon turmeric
2 tablespoons vinegar
water, as needed
1/4 cup green coriander, chopped
salt

Steps:

  • In a big pot, heat oil.
  • Add onions and ginger-garlic paste and when they are golden brown, add tomatoes.
  • Turn the heat down to med-low.
  • In a small bowl, mix all of the powdered spices.
  • Add a few tablespoons of water and make a paste (not too thick).
  • Add to onion-tomato mix in pot.
  • Let the spices cook on med-low till u see the oil start to"peep" through the spices.
  • Don't let it burn.
  • Add a little water as needed.
  • (if u don't see the oil, just cook for about 5 min or so).
  • Add the duck and toss in the mixture.
  • Let it cook covered for about 10 minutes.
  • Add vinegar.
  • You may have to adjust the amount of vinegar according to your tastes.
  • If you find it too tart this time, add less next time.
  • If you find it is lacking something, try adding a little more next time-- it's a matter of personal preference, really.
  • Cover and cook, adding a little water now and then, stirring to avoid burning.
  • This shouldn't be too watery though or too thick.
  • Add salt to taste.
  • When the duck is cooked, add the green coriander.
  • Cover and cook for another 5 minutes or so until coriander has wilted into the vindaloo.

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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