Pataks Quick Easy Chicken Vindaloo Recipes

SPICY CHICKEN VINDALOO

Steps:

• Heat the oil in a medium saucepan on medium-low heat. Add the chicken and cook, stirring often, for 5 to 7 min, until lightly browned. Add the Patak's® Vindaloo Spicy Curry Simmer Sauce and simmer until the chicken is cooked through, about 15 min. While the sauce is simmering, toss in the cherry tomatoes.Serve with a side of fluffy rice, garnish with cilantro and mop up the sauce with warm naan.

PATAK'S QUICK & EASY CHICKEN VINDALOO

Steps:

• Heat 1 tbsp vegetable oil in a large pan.
• Add diced chicken and stir fry until meat is sealed and browned (approx. 5 mins).
• While the chicken is cooking, steam the vegetable medley in the bag for 1 1/2 minutes in the microwave.
• Pour over the jar of Patak's Vindaloo sauce and simmer for 15 minutes, stirring occasionally. Time it so this step corresponds to when the rice has come to a boil.
• Alternatively, use prawns, mixed vegetables lamb or beef. Adjust simmer time accordingly.
• Cook the rice: Add rice to water in saucepan and bring to a boil. Then turn down to low and cook covered for 20 minutes. Until the burner actually achieves low heat, you will need to manage its desire to boil over and make a mess of your stove.

VINDALOO FOR CHICKEN OR LAMB

Steps:

• For the spice blend: Combine the turmeric, coriander, cumin, paprika, dry mustard, cardamom and cinnamon.
• For the chicken: Place the chicken (except for the wings) in a shallow dish and dress with half the spice blend, the garlic, lime juice and some salt and pepper. Cover and let marinate for 1 hour.
• Place the chicken wings in a small pot, cover with water and season with salt. Bring to a boil, then reduce the heat to a low simmer and poach for 30 minutes.
• For the vindaloo: Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Add the garlic, bay leaves, chile pepper, ginger, onions and the remaining curry spice blend. Season with salt. Cook, stirring frequently, until softened, 7 to 8 minutes. Add the tomatoes and about 1 cup of the wing stock and bring to boil. Slide in the chicken and partially cover with the lid or foil, allowing some steam to escape. Reduce the heat to a simmer and poach the chicken in the sauce, about 30 minutes.
• For serving: Meanwhile, prepare the rice according to the package directions. Heat the naan on a griddle pan with a splash of water, then brush with melted butter.
• Serve the vindaloo with choice of garnishes over the rice, and the naan on the side.

JONAGOLD'S CHICKEN VINDALOO

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.

CHICKEN VINDALOO

Steps:

• Heat oil.
• Fry onions, ginger-garlic paste, cloves, cardamom, cinnamon until onions are golden brown on medium heat.
• In a small bowl, put the cayenne pepper, turmeric, cumin, all spice, and make a watery paste with some water.
• Add it to the onions.
• Fry for about 3 minutes.
• Add tomatoes and when tomatoes, onions and spices make a sauce, add vindaloo paste.
• Cook for about 2 minutes and add chicken and a cup of water.
• Cover and cook, stirring occasionally until done.
• When it's almost done, add green coriander.
• Cook until done.

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

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.

EASY 5 STEP CHICKEN, PORK, BEEF OR LAMB VINDALOO

Steps:

• Combine all ingredients except oil, onion and meat. Leave standing while you cook the onions.
• Heat oil in medium to large pot and add onions. Stir until onions are soft.
• Add vindaloo mix to pot and cook for 1 to 2 minutes.
• Add meat and mix so that it is covered with the vindaloo mix. Add 1/2 C water.
• Simmer, covered, over low heat for about 1 1/4 hours or until meat is tender.

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.