Recipe

Chicken Vindaloo Recipe

Add Step-by-Step Photos	Uk2nyc / All my dishes 1 year, 9 months ago Vindaloo has its origin with the Portuguese colonist of India. It comes from the word "vin de alho", which literally translates to Wine and Garlic. The Portuguese used to pickle their pork in wine and garlic preserve to make it ship-worthy. Authenti... More Prep:20m Cook:60m Servings:4	Uk2nyc
	spicy hot curry indian garlic cumin

Does this look good? Yeah! / Nope

Fans

berry

jabec

peepers

tilgidh

lunasea

ravenseyes

foyboy77

angieaugus

cheryilyn

Ingredients

1 1/2 tbs of cumin seeds

1 tbs of coriander / cilantro seeds

2 tbs of dried fenugreek leaves ( or 1 tbs of fenugreek seeds)

1 tbs of mustard seeds

6 cardamom pods

3 inch cinnamon stick

1 tsp of black pepper

1 tsp of tumeric

1 tsp of red chilli powder ( add according to your spice tolerance)

4-5 tbs of red wine vinegar ( I add coconut vinegar, 6 tbs)

3 medium size red onions

3 green chillies seeded and chopped ( add according to your spice tolerance)

1 1/2 inch piece of ginger

6-8 cloves of garlic

1 bay leaf

1 tsp sugar

3 medium sized potatoes, cut in 6 pieces each

4 ripe red vine tomatoes or 1/2 cup tomato puree

2 lb chicken cut into small pieces ( or use the meat of your choice)

2 tbs of chopped fresh cilantro

1 cup water

4 tbs veg oil

salt to taste

Directions

* This dish is supposed to be spicy ! not for the faint hearted !

In a spice grinder or blender, powder ingredients 1-7 and set in a bowl

To this add your tumeric powder, sugar, salt, chilli powder and vinegar

Chop your onions and in the oil fry them until nicely dark brown (Important)

Using a spoon transfer the onions to a blender and add 4 tbs of water and make a nice paste. Turn off the fire.

Add this to your spice mix, stir well and set aside. ( vindaloo paste)

In the same pan that you fried your onions, there should be some oil left. Turn the flame to medium.

Puree your ginger and garlic with a couple of tbs of water and add to your hot oil with the bay leaf.

Stir for 2 mins

Add your chicken pieces and fry for 3-4 mins

Use the water to get the garlic ginger paste out of the blender and add to your pot

Add your vindaloo paste, potatoes and chopped tomatoes

Cover and let cook on medium low for about an hour or until your potatoes are cooked.

Stir in the chopped cilantro

Serve with hot basmati rice.

Enjoy

Recent Gawkers

Not quite what you're looking for? See more Main Dish / Curries

Or see more just like this

Comments

cheryilyn 1 year, 9 months ago said:
Great recipe.

jabec 1 year, 9 months ago said:
Yum this looks amazing.

peepers 1 year, 9 months ago said:
Wow, look at what I missed when I was off sick. I love your recipes Richard and appreciate the photos to go along with them. Thank you so very much!

ravenseyes 1 year, 8 months ago said:
This is a great recipe wow love all the flavors going on in it - can just feel the flavors in your mouth!!! thanks Richie

lunasea 1 year, 8 months ago said:
I love Chicken Vindaloo...and your recipe has my name written all over it. Great picture, too - such a pretty presentation. Thanks again, Richard!

acmichael 3 months, 1 week ago said:
This sounds really interesting, I like different things,
and I like HOT & Spicy Stuff =)

foyboy77 23 hours, 59 minutes ago said:
Hot hot good stuff!!!

Add a Comment