Indian 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.

INDIAN CHICKEN VINDALOO

Steps:

• Rub chicken with turmeric and set aside.
• Grind the next 6 ingredients, by hand or a spice grinder, until powdered (this is masala).
• Mix the masal with enough water to make a thick paste.
• Grind the cashews and raisins to a paste.
• In a wok, chow the onion until soft and browned.
• Reduce heat.
• Add the ginger and garlic, stir together until aroma is released.
• Add the masala paste, stir until the oil separates out of the mixture.
• Add the diced tomato, cook for about 2 minutes.
• Add the chicken to the wok, toss to coat.
• Add 1 1/2 cup of water, stir well, reduce heat further and cover.
• Simmer until chicken is done and tender.
• Stir in the cashew/raisin paste.
• Remove from heat, garnish with cilantro leaves.