CLASSIC CHICKEN VINDALOO CURRY
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
CHICKEN VINDALOO - RECIPE
A recipe for the popular spicy Indian dish, this spicy, tangy curry is a quick and easy kitchen staple. My version is wonderfully fiery, though you can easily adjust the heat and spice to your preference.
Provided by Mike Hultquist
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Add the chicken to a large bowl.
- Mix your marinade by whisking together the vinegar and all of the seasonings. Pour it over the chicken and rub it into the meat. Cover and refrigerate for at least 1 hour. Longer is better, such as overnight.
- Heat a large pan to medium heat and add the olive oil. Add the onion and peppers and cook about 4-5 minutes, until they soften up.
- Add the chicken along with the marinade and cook another 5 minutes to nicely brown up the pieces.
- Add the tomato paste and cook another minute, stirring.
- Add ½ cup of water (or chicken broth for extra flavor) and stir until the mixture thins out and becomes a sauce. You can add more water if needed. Reduce the heat and let it simmer for 20 minutes, until the chicken is cooked through.
- Serve as is or over rice with fresh herbs and sprinkled chili flakes. Make it rain!
Nutrition Facts : Calories 252 kcal, Carbohydrate 5 g, Protein 30 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 144 mg, Sodium 202 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
CHICKEN VINDALOO
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
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
CHICKEN VINDALOO
Make and share this Chicken Vindaloo recipe from Food.com.
Provided by Lorrie in Montreal
Categories Curries
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Salt and pepper the chicken quarters. Heat a large frying pan and brown the chicken in the Ghee. You will have to do this in two batches.
- Remove the chicken to a 6-quart stove-top covered casserole, leaving the fat in the pan.
- Add the garlic and onion to the pan and sauté until golden brown.
- Add to the casserole along with the ginger, cumin, mustard seed, cinnamon, cloves, turmeric, cayenne, and paprika.
- Sauté all for a few minutes and add all the remaining ingredients except for the garnishes.
- Cover and simmer until the chicken is tender. about 45 minutes. Stir a few times during cooking; partially remove the lid during the last 10 minutes or so to thicken the sauce. Top with garnishes.
- Ghee: Butter that is cooked to separate the clear butter fat from the milk solids and moisture, an ingenious method that allows butter to keep for long periods of time.
- Tamarind: Tamarind paste and concentrate, fresh products, are available in the produce section of many ethnic markets. Both products, made from the tamarind pod, need to be reconstituted.
CHICKPEA SALAD
Steps:
- In a medium bowl combine chickpeas, onion, cucumber, tomato, red wine vinegar and balsamic vinegar. Mix well and serve.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 26.7 g, Fat 0.9 g, Fiber 3.7 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 221.1 mg, Sugar 6.2 g
CHICKPEA SALAD SANDWICH RECIPE BY TASTY
Here's what you need: chickpeas, red onion, red bell pepper, vegan mayonnaise, dijon mustard, garlic powder, onion powder, salt, pepper, fresh dill, leafy green, bread
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 3 servings
Number Of Ingredients 12
Steps:
- In a medium mixing bowl, add chickpeas and mash with potato masher until a chunky texture is reached.
- Add the red onion, red pepper, vegan mayo, Dijon mustard, garlic powder, onion powder, salt, pepper, and dill, and stir until well combined.
- Store chickpea salad in refrigerator for up to five days. To assemble sandwich, spread mixture onto bread and top with leafy greens of choice.
- Wrap in parchment paper and secure with rubber band.
- Enjoy!
Nutrition Facts : Calories 340 calories, Carbohydrate 42 grams, Fat 12 grams, Fiber 11 grams, Protein 13 grams, Sugar 9 grams
VINDALOO CHICKEN MASALA W/CHICKPEAS AND KALE
This dish is so full of flavor, color, and different textures. I am not sure if this is an authentic indian dish as I make it or not. Honestly I have rarely cooked, tried curry, or even ate at indian cuisine restaurants. This definately changed my mind about curry. At any rate, I hope you enjoy it.
Provided by Jamies Kitchen
Categories Curries
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare vindaloo masala paste as follows- add garlic powder, salt, pepper, and the vindaloo masala spice mix to a small bowl. Incorparate the olive oil with the mixture and add 2 tsp tomato paste and mix well.set aside. Dice the onions and carrots, slice garlic into slithers, and then cut fingerling potatoes in about inch to 2 inch cuts. Also cut chicken breast into about 2 inch square dices. Take half of the vindaloo masala paste and mix it in with all the cut vegetables (not kale or chickpeas yet.) Spray a small baking dish with pam, add veggie mixture and place in oven on 325 high for 20 minutes. Take the other 1/2 of the vindaloo masala paste and rub it all over the diced chicken.
- Add the chicken to a large skillet or wok and cook on medium low heat then turn up to med heat when almost all the way cooked to darken a little more. While those are cooking wash the kale and take the leaves from the stems and tear into about 3 or 4 inch strips and set aside. Take out the veggie mix from oven and add into skillet or wok with chicken. Add pint of chicken stock and drained chickpeas. Let simmer med high for about 5 minutes to make sure the potatoes are fully cooked but not mushy.
- Add the kale let cook and wilt on medium heat for another 5 minutes. Add the remaining 2 tsp of tomato paste to tighten the liquid up. Add a little more vindaloo masala mix to taste for heat and salt pepper to taste. Enjoy.
CHICKEN VINDALOO | VIDEO
This traditional Goan chicken vindaloo curry depicts the perfect combo of spicy and tangy flavors. So easy to make and delicious! Best of all, it's the ultimate comforting dish to warm up in winter
Provided by Nish Kitchen
Categories Chicken Dishes
Time 55m
Number Of Ingredients 14
Steps:
- Recipe link below this recipe
- Place chicken in a large bowl. Add vindaloo paste. Coat the chicken pieces in the spice paste. Cover and refrigerate for atleast an hour or overnight if possible.
- Meanwhile heat oil in a large pan over medium-high heat. Add onions, and sauté, stirring occasionally, for 3-4 minutes or until the onions turn soft and translucent. Add garlic, and sauté, stirring occasionally, for 1 minute or until aromatic.
- Add ground turmeric, chili powder, tomato paste, chopped tomatoes and vinegar. Stir to combine. Sauté, stirring occasionally, for 2-3 minutes or until the tomatoes break down and turn mushy.
- Add marinated chicken. Add sugar. Season with salt. Stir and cook for 10 minutes. Pour in water, and bring to boil. Reduce the heat to medium. Cover and simmer for 25 -30 minutes or until the chicken pieces are cooked through and the sauce is thick.
- Garnish with chopped coriander (cilantro) leaves.
Nutrition Facts : Calories 503 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 157 milligrams cholesterol, Fat 31 grams fat, Fiber 2 grams fiber, Protein 42 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 238 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
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
More about "vindaloochickenmasalawchickpeasandkale recipes"
VINDALOO CURRY POWDER - RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
5/5 (6)Total Time 3 minsCategory Main Course, SeasoningsCalories 18 per serving
YAM AND CHICKPEA VINDALOO RECIPE - COUNTRY GROCER
From countrygrocer.com
5/5 (2)
THE 16 BEST CHICKPEA RECIPES - THE SPRUCE EATS
From thespruceeats.com
VINDALOO MASALA POWDER - PEPPERSCALE
From pepperscale.com
4.5/5 (2)Estimated Reading Time 2 mins
CHICKPEA VINDALOO (SPICY CHICKPEA CURRY) - YUP, IT'S VEGAN!
From yupitsvegan.com
4.5/5 (4)Total Time 1 hr 10 minsCategory Main CourseCalories 365 per serving
VINDALOO CURRY | RESTAURANT STYLE LAMB VINDALOO RECIPE ...
From greatcurryrecipes.net
4.6/5 (54)Category Lamb Curry RecipesCuisine IndianTotal Time 25 mins
CHICKEN VINDALOO | MADE AUTHENTICALLY IN THE INSTANT POT ...
From twosleevers.com
Ratings 195Calories 199 per servingCategory Main Courses
CHICKPEA MASALA — PATAKS
From pataks.ca
Servings 4
EASY WEEKNIGHT CHICKEN VINDALOO - SEASONS AND SUPPERS
From seasonsandsuppers.ca
4.8/5 (11)Total Time 50 minsCategory Main CourseCalories 304 per serving
CHICKPEA VINDALOO [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
Servings 5-7Calories 327 per servingEstimated Reading Time 2 mins
THE BEST VEGAN CHICKPEA "CHICKEN" SALAD RECIPE - BUILD ...
From buildyourbite.com
4.6/5 (47)Calories 229 per serving
HOW TO MAKE CHICKPEA PASTA YOUR NEW FAVORITE ... - OPENFIT
From openfit.com
Estimated Reading Time 3 mins
SLOW COOKER OR INSTANT POT CHICKEN VINDALOO - WHOLESOMELICIOUS
From wholesomelicious.com
5/5 (7)Estimated Reading Time 5 minsServings 6Total Time 5 hrs 10 mins
SLOW-COOKER CHICKPEA TAGINE - READER'S DIGEST CANADA
From readersdigest.ca
Servings 12Estimated Reading Time 1 minCategory Main Courses
VINDALOO PASTE | VIDEO - NISH KITCHEN
From nishkitchen.com
Category Curry Paste & PowdersCalories 69 per serving
PORK VINDALOO VIDEO - JAMIE OLIVER
From jamieoliver.com
GOAN VINDALOO: SECRET TIPS TO MAKING THE SPICY ... - NDTV FOOD
From food.ndtv.com
CHICKEN IN TOMATO SAUCE WITH CHICKPEAS AND KALE RECIPE ...
From pinterest.ca
VINDALOO CHICKEN MASALA W/CHICKPEAS AND KALE RECIPE - FOOD.COM
From pinterest.com
CHICKEN VINDALOO RECIPE, AUTHENTIC CHICKEN VINDALOO …
From rachnas-kitchen.com
PAPRIKA CHICKEN WITH CHICKPEAS | RECIPE | RECIPES, COOKING ...
From pinterest.ca
VINDALOO PASTE - THE SECRET INGREDIENT IN ... - GLEBE KITCHEN
From glebekitchen.com
PORK VINDALOO CURRY RECIPE - AUTHENTIC GOAN VINDALOO - THE ...
From greatcurryrecipes.net
CHICKEN VINDALOO (AUTHENTIC RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love