JONAGOLD'S CHICKEN VINDALOO
A popular sour dish from Goa. Serve with hot rice.
Provided by Brittney Tun
Categories World Cuisine Recipes Asian Indian
Time 2h25m
Yield 4
Number Of Ingredients 19
Steps:
- Cut a few shallow slits into each chicken drumstick, and place into a resealable plastic bag; set aside. Heat 5 tablespoons of vegetable oil in a Dutch oven or large pot over medium-high heat. Stir in the onion, garlic, and ginger. Cook and stir until the onion has turned golden brown, about 7 minutes. Remove the pot from the heat, and use a slotted spoon to scoop the onion mixture into a blender. Leave as much oil in the pot as you can, and set aside. Add 3 tablespoons white vinegar, coriander, cumin, garam masala, black pepper, salt, turmeric, and cayenne pepper. Puree until smooth, then pour into the bag with the chicken; mix until the chicken is evenly coated, and squeeze out excess air. Marinate at room temperature for 1 hour, or in the refrigerator for 3 hours or longer.
- After the chicken has marinated, heat the oil left in the Dutch oven over high heat, and stir in the curry leaves and mustard seeds. Once the mustard seeds have finished popping and have turned gray, remove the chicken from its marinade, and cook until browned on all sides, about 5 minutes. Pour in the remaining marinade and water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- While the chicken is cooking, deep fry the potato cubes until golden brown. Drain on a paper towel-lined plate. Once the chicken has cooked for 20 minutes, stir in the potatoes and 2 tablespoons of white vinegar. Recover, and continue to simmer until the chicken is no longer pink at the bone, at least more 10 minutes.
Nutrition Facts : Calories 716.8 calories, Carbohydrate 25 g, Cholesterol 133.8 mg, Fat 48.4 g, Fiber 3.9 g, Protein 45.3 g, SaturatedFat 7.9 g, Sodium 133.3 mg, Sugar 3.2 g
JONAGOLD'S CHICKEN VINDALOO
A popular sour dish from Goa. Serve with hot rice.
Provided by Brittney Tun
Categories Indian Recipes
Time 2h25m
Yield 4
Number Of Ingredients 19
Steps:
- Cut a few shallow slits into each chicken drumstick, and place into a resealable plastic bag; set aside. Heat 5 tablespoons of vegetable oil in a Dutch oven or large pot over medium-high heat. Stir in the onion, garlic, and ginger. Cook and stir until the onion has turned golden brown, about 7 minutes. Remove the pot from the heat, and use a slotted spoon to scoop the onion mixture into a blender. Leave as much oil in the pot as you can, and set aside. Add 3 tablespoons white vinegar, coriander, cumin, garam masala, black pepper, salt, turmeric, and cayenne pepper. Puree until smooth, then pour into the bag with the chicken; mix until the chicken is evenly coated, and squeeze out excess air. Marinate at room temperature for 1 hour, or in the refrigerator for 3 hours or longer.
- After the chicken has marinated, heat the oil left in the Dutch oven over high heat, and stir in the curry leaves and mustard seeds. Once the mustard seeds have finished popping and have turned gray, remove the chicken from its marinade, and cook until browned on all sides, about 5 minutes. Pour in the remaining marinade and water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- While the chicken is cooking, deep fry the potato cubes until golden brown. Drain on a paper towel-lined plate. Once the chicken has cooked for 20 minutes, stir in the potatoes and 2 tablespoons of white vinegar. Recover, and continue to simmer until the chicken is no longer pink at the bone, at least more 10 minutes.
Nutrition Facts : Calories 716.8 calories, Carbohydrate 25 g, Cholesterol 133.8 mg, Fat 48.4 g, Fiber 3.9 g, Protein 45.3 g, SaturatedFat 7.9 g, Sodium 133.3 mg, Sugar 3.2 g
JONAGOLD'S CHICKEN VINDALOO
A popular sour dish from Goa. Serve with hot rice.
Provided by Brittney Tun
Categories Indian Recipes
Time 2h25m
Yield 4
Number Of Ingredients 19
Steps:
- Cut a few shallow slits into each chicken drumstick, and place into a resealable plastic bag; set aside. Heat 5 tablespoons of vegetable oil in a Dutch oven or large pot over medium-high heat. Stir in the onion, garlic, and ginger. Cook and stir until the onion has turned golden brown, about 7 minutes. Remove the pot from the heat, and use a slotted spoon to scoop the onion mixture into a blender. Leave as much oil in the pot as you can, and set aside. Add 3 tablespoons white vinegar, coriander, cumin, garam masala, black pepper, salt, turmeric, and cayenne pepper. Puree until smooth, then pour into the bag with the chicken; mix until the chicken is evenly coated, and squeeze out excess air. Marinate at room temperature for 1 hour, or in the refrigerator for 3 hours or longer.
- After the chicken has marinated, heat the oil left in the Dutch oven over high heat, and stir in the curry leaves and mustard seeds. Once the mustard seeds have finished popping and have turned gray, remove the chicken from its marinade, and cook until browned on all sides, about 5 minutes. Pour in the remaining marinade and water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- While the chicken is cooking, deep fry the potato cubes until golden brown. Drain on a paper towel-lined plate. Once the chicken has cooked for 20 minutes, stir in the potatoes and 2 tablespoons of white vinegar. Recover, and continue to simmer until the chicken is no longer pink at the bone, at least more 10 minutes.
Nutrition Facts : Calories 716.8 calories, Carbohydrate 25 g, Cholesterol 133.8 mg, Fat 48.4 g, Fiber 3.9 g, Protein 45.3 g, SaturatedFat 7.9 g, Sodium 133.3 mg, Sugar 3.2 g
CHEF JOEY'S CHICKEN VINDALOO
This recipe is very tasty. It reminds me of something I once ate in an East Indian restaurant. The chicken is set in a marinade and it really helps add to the flavor and tenderizes the fowl. Be aware that the prep time doesn't include the marinade time for the chicken.
Provided by Chef Joey Z.
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Prepare the first 10 ingredients in a food processor or blender. Put the marinade into a large zip lock bag. Add the chicken and turn to coat and leave to marinade in the fridge for 2-6 hours.
- After the meat is sufficiently marinaded, heat up a large skillet with the one tablespoons of olive oil and the 2 cups chopped onion. Saute for about 10 minutes or until the onions are a golden colour.
- Add the chicken, marinade, potatoes, tomatoes and cauliflower. Add the water or broth. Stir well. Simmer covered for 30 minutes or until potatoes are soft and the chicken is no longer pink inside.
- Pour the thawed peas over top and give it a stir. Leave it sit covered for about 15 minutes without touching it.
- Once the dish is finished, remove the chicken to a platter and spoon the veggies over the chicken.
- Bon Appetit.
Nutrition Facts : Calories 470.6, Fat 16, SaturatedFat 2.8, Cholesterol 104, Sodium 410, Carbohydrate 49.8, Fiber 8.5, Sugar 12.2, Protein 33.8
JONAGOLD'S CHICKEN VINDALOO
A popular sour dish from Goa. Serve with hot rice.
Provided by Brittney Tun
Categories Indian Recipes
Time 2h25m
Yield 4
Number Of Ingredients 19
Steps:
- Cut a few shallow slits into each chicken drumstick, and place into a resealable plastic bag; set aside. Heat 5 tablespoons of vegetable oil in a Dutch oven or large pot over medium-high heat. Stir in the onion, garlic, and ginger. Cook and stir until the onion has turned golden brown, about 7 minutes. Remove the pot from the heat, and use a slotted spoon to scoop the onion mixture into a blender. Leave as much oil in the pot as you can, and set aside. Add 3 tablespoons white vinegar, coriander, cumin, garam masala, black pepper, salt, turmeric, and cayenne pepper. Puree until smooth, then pour into the bag with the chicken; mix until the chicken is evenly coated, and squeeze out excess air. Marinate at room temperature for 1 hour, or in the refrigerator for 3 hours or longer.
- After the chicken has marinated, heat the oil left in the Dutch oven over high heat, and stir in the curry leaves and mustard seeds. Once the mustard seeds have finished popping and have turned gray, remove the chicken from its marinade, and cook until browned on all sides, about 5 minutes. Pour in the remaining marinade and water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- While the chicken is cooking, deep fry the potato cubes until golden brown. Drain on a paper towel-lined plate. Once the chicken has cooked for 20 minutes, stir in the potatoes and 2 tablespoons of white vinegar. Recover, and continue to simmer until the chicken is no longer pink at the bone, at least more 10 minutes.
Nutrition Facts : Calories 716.8 calories, Carbohydrate 25 g, Cholesterol 133.8 mg, Fat 48.4 g, Fiber 3.9 g, Protein 45.3 g, SaturatedFat 7.9 g, Sodium 133.3 mg, Sugar 3.2 g
JONAGOLD'S CHICKEN VINDALOO
A popular sour dish from Goa. Serve with hot rice.
Provided by Brittney Tun
Categories Indian Recipes
Time 2h25m
Yield 4
Number Of Ingredients 19
Steps:
- Cut a few shallow slits into each chicken drumstick, and place into a resealable plastic bag; set aside. Heat 5 tablespoons of vegetable oil in a Dutch oven or large pot over medium-high heat. Stir in the onion, garlic, and ginger. Cook and stir until the onion has turned golden brown, about 7 minutes. Remove the pot from the heat, and use a slotted spoon to scoop the onion mixture into a blender. Leave as much oil in the pot as you can, and set aside. Add 3 tablespoons white vinegar, coriander, cumin, garam masala, black pepper, salt, turmeric, and cayenne pepper. Puree until smooth, then pour into the bag with the chicken; mix until the chicken is evenly coated, and squeeze out excess air. Marinate at room temperature for 1 hour, or in the refrigerator for 3 hours or longer.
- After the chicken has marinated, heat the oil left in the Dutch oven over high heat, and stir in the curry leaves and mustard seeds. Once the mustard seeds have finished popping and have turned gray, remove the chicken from its marinade, and cook until browned on all sides, about 5 minutes. Pour in the remaining marinade and water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- While the chicken is cooking, deep fry the potato cubes until golden brown. Drain on a paper towel-lined plate. Once the chicken has cooked for 20 minutes, stir in the potatoes and 2 tablespoons of white vinegar. Recover, and continue to simmer until the chicken is no longer pink at the bone, at least more 10 minutes.
Nutrition Facts : Calories 716.8 calories, Carbohydrate 25 g, Cholesterol 133.8 mg, Fat 48.4 g, Fiber 3.9 g, Protein 45.3 g, SaturatedFat 7.9 g, Sodium 133.3 mg, Sugar 3.2 g
CHICKEN VINDALOO
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
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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