Spicy Chicken Vindaloo Recipes

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

Chicken Vindaloo image

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

Ingredients

1 teaspoon ground turmeric
½ teaspoon ground cardamom
½ tablespoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon ground cloves
½ teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon cayenne pepper, or to taste
1 tablespoon olive oil
2 cups chopped onion
3 cloves garlic, minced
1 tablespoon grated fresh ginger root
1 tablespoon tomato paste
1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
2 large potatoes, cut into 1/2-inch cubes
2 (14.5 ounce) cans diced tomatoes, drained
1 ½ cups chicken broth
2 tablespoons wine vinegar
1 bay leaf
salt and black pepper to taste

CHUNKY CHICKEN VINDALOO

This is classic recipe from India,it can be made using beef,pork or chicken. Traditionaly it is made with chicken, as beef is from a sacred animal and pork is not widely availiable in India. This is a curry that sorts the men from the boys. Superb.

Provided by Brian Holley

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Chunky Chicken Vindaloo image

Steps:

Melt the ghee in a large pan and fry the onions till soft and golden.
Add the chillis, ginger, garlic, turmeric, coriander and garam masala, fry for 3 minutes.
Add the vinegar and water stir and add the chicken bring to the boil, cover the pan and simmer for 30 minutes.
Remove the lid from the pan and boil to reduce the liquid by half.
Add the salt and coconut, replace the lid and simmer on low for 15 minutes.

Nutrition Facts : Calories 1184.7, Fat 73.9, SaturatedFat 42.9, Cholesterol 435.7, Sodium 877.7, Carbohydrate 19.2, Fiber 2.5, Sugar 10.7, Protein 107.8

Ingredients

3 lbs skinless chicken, and jointed
2 large onions, sliced
8 ounces ghee (clarified butter)
2 green chilies, chopped
1 ounce fresh ginger, chopped finely
3 garlic cloves, crushed and chopped
1 1/2 teaspoons turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
2 tablespoons vinegar
1/2 pint water
1 teaspoon salt
2 ounces desiccated coconut

SLOW-SIMMERED CHICKEN VINDALOO

This is my take on chicken vindaloo, a traditional Indian curry dish. I've tried a number of other vindaloo recipes, but they're never spicy or soupy enough for my liking. I chose chicken, but you could easily substitute pork, beef, or various root vegetables. Many vindaloo recipes will add chunks of potatoes in addition to the meat. Serve with a long-grain white rice and naan (an Indian flat bread).

Provided by James Wilson

Time 2h15m

Yield 6

Number Of Ingredients 20

Slow-Simmered Chicken Vindaloo image

Steps:

Mix vinegar, ginger, garam masala, mustard powder, cayenne pepper, cumin, turmeric, coriander, sugar, and cinnamon together until a paste forms. Set aside.
Process red onions and garlic in a food processor until minced.
Melt butter in a large frying pan over medium heat. Add onion-garlic mixture and saute until translucent, 5 to 7 minutes, stirring constantly so the garlic doesn't burn. Add chicken and cook, stirring occasionally, for 4 to 5 minutes.
Add tomatoes, chile peppers, and tomato sauce. Stir in the reserved spice paste and bring to a boil. Lower heat and simmer, stirring occasionally, for 1 1/2 to 2 hours, adding pepper flakes, salt, and pepper while cooking. Stir in chicken broth as needed if vindaloo gets too dry.
Let cool a bit before serving.

Nutrition Facts : Calories 269.6 calories, Carbohydrate 9.4 g, Cholesterol 98.6 mg, Fat 11.8 g, Fiber 2.4 g, Protein 31.4 g, SaturatedFat 5.8 g, Sodium 282.3 mg, Sugar 4.5 g

Ingredients

¼ cup white wine vinegar
1 tablespoon minced fresh ginger root
2 teaspoons garam masala
2 teaspoons mustard powder
2 teaspoons cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon white sugar
¼ teaspoon ground cinnamon
1 ½ medium red onions, chopped
4 cloves garlic, peeled and crushed
¼ cup butter
2 pounds skinless, boneless chicken breast, cut in bite-sized pieces
3 medium tomatoes, chopped
5 fresh bird's eye chiles, minced
½ cup tomato sauce
1 pinch red pepper flakes, or to taste
salt and ground black pepper to taste
¼ cup chicken broth, or more as needed