Balsamic Chicken Vindaloo Best Recipes

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CHICKEN VINDALOO

2022-09-25



Chicken Vindaloo image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 23

Ingredients:

  • 10 whole dried red chiles
  • 1/2 cup of white vinegar
  • 5 large red onions, peeled and roughly chopped
  • One 1/4-inch piece unpeeled ginger, roughly chopped
  • 10 cloves garlic
  • 1/2 cup vegetable oil
  • 2 bay leaves
  • 2 cloves
  • 2 cardamom pods
  • 1 tablespoon cumin seeds
  • 1 cinnamon stick
  • 2 cups canned tomato puree
  • 1 tablespoon Kashmiri red chile powder
  • 1 tablespoon red chile powder
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon garam masala
  • 1 tablespoon turmeric powder
  • Salt
  • 3 pounds boneless skinless chicken thighs, cut into 1-inch cubes
  • 3 large potatoes, peeled and cut into 1-inch cubes
  • 1 bunch fresh cilantro, chopped
  • Cooked rice, for serving

Steps:

  • Soak the chiles in the vinegar in a small bowl for 30 minutes.
  • Meanwhile, place the onions in a food processor and process until they become a paste. Transfer to a large bowl and set aside. Place the ginger and garlic in the food processor and process until they become a paste. Transfer to a small bowl and set aside. When the chiles are done soaking, place in the food processor and process until they become a paste. Transfer to a small bowl and set aside.
  • Heat a large pot over medium-high heat. Add the vegetable oil and heat it. Add the bay leaves, cloves, cardamom pods, cumin seed and cinnamon stick and cook, stirring occasionally, for 5 minutes. Add the onion paste and cook, stirring occasionally, for 10 minutes. Add the ginger and garlic paste and cook, stirring occasionally, until the raw taste of the garlic goes away, about 10 minutes.
  • Stir in the tomato puree. Add the chile paste, Kashmiri red chile powder, red chile powder, coriander, cumin, garam masala, turmeric powder and 1 tablespoon salt. Cover and simmer over low heat for 15 minutes. Add the chicken and potatoes, cover and cook over medium-low heat, stirring occasionally, until the chicken is cooked through and the potatoes are tender, about 30 minutes. Remove from the heat and stir in the cilantro. Serve with rice.

CHICKEN VINDALOO

2022-09-25



Chicken Vindaloo image

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

Ingredients:

  • 1 -3 1/2 lb chicken, quartered and skinned
  • salt & freshly ground black pepper
  • ghee or butter
  • 3 garlic cloves, peeled and minced
  • 2 cups yellow onions, finely chopped
  • 2 tablespoons ginger powder
  • 2 teaspoons cumin powder
  • 2 teaspoons yellow mustard seeds, ground
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 tablespoon turmeric
  • 1 1/2 teaspoons cayenne pepper
  • 1 tablespoon paprika
  • 2 teaspoons lemon juice
  • 2 tablespoons distilled white vinegar
  • 1 teaspoon brown sugar
  • 2 teaspoons salt
  • 2 cups water
  • 2 tablespoons dried tamarind, mixed with
  • 2 tablespoons hot water, worked through a sieve, discarding the seeds

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.

BALSAMIC CHICKEN VINDALOO

2007-09-17



Balsamic Chicken Vindaloo image

This recipe is adapted from a Family Circle recipe circa 1999. I have tweaked it to my liking but the integrity of the dish remains throughout. It's super simple and full of flavor.

Provided by doleful

Categories     Chicken Thigh & Leg

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients:

  • 1/4 cup oil
  • 1 medium onion, halved then sliced thinly
  • 3 garlic cloves, finely chopped
  • 1 tablespoon ginger, freshly shredded
  • 2 teaspoons paprika
  • 2 1/2 teaspoons curry powder
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 cup balsamic vinegar
  • 2 tablespoons grainy mustard
  • 1/2 cup water
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 8 skinless chicken thighs (about 2.5 lbs)

Steps:

  • Heat oil in Dutch oven or large sauce pot over medium heat. Add onion; cook until translucent, 5-6 minutes. Add garlic, ginger, paprika, curry powder, salt, and red pepper flakes; cook for about a minute, stirring.
  • Season chicken to taste with salt and pepper. Add to onion mixture, cooking 2 minutes per side.
  • Stir in vinegar, mustard, and water.
  • Sprinkle chickpeas into pot over chicken. Simmer, covered, over medium-low heat for about 40 minutes, or at least until thighs are cooked through.
  • Serve chicken, chickpeas, and balsamic sauce over or alongside basmati rice.
  • *Note: more red pepper flakes can be added for more heat. Doubling the amount will give it a good kick.

CHICKEN VINDALOO

2004-08-10



Chicken Vindaloo image

Categories     Blender     Chicken     Ginger     Mustard     Onion     Tomato     Sauté     Diwali     Spice

Yield Makes 4 Servings

Number Of Ingredients 15

Ingredients:

  • 1/3 cup white wine vinegar
  • 6 large garlic cloves, peeled
  • 3 tablespoons chopped fresh ginger
  • 1 1/2 tablespoons curry powder
  • 2 teaspoons ground cumin
  • 3/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon (generous) dried crushed red pepper
  • 2 tablespoons yellow mustard seeds
  • 2 pounds skinless boneless chicken thighs (about 10), cut into 1-to 1 1/2-inch pieces
  • 4 tablespoons olive oil
  • 2 1/2 cups chopped onions
  • 1 14 1/2- to 16-ounce can diced tomatoes in juice
  • 1 cinnamon stick
  • 1/2 cup chopped fresh cilantro

Steps:

  • Place first 8 ingredients in blender. Add 1 tablespoon mustard seeds and blend until smooth. Transfer spice mixture to large bowl. Add chicken and 2 tablespoons oil and toss to coat well.
  • Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add onions and sauté until golden, about 5 minutes. Add chicken mixture and stir 3 minutes to blend flavors. Add tomatoes with their juice and cinnamon stick; bring to boil. Reduce heat; cover and simmer until chicken is tender, stirring occasionally, about 30 minutes.
  • Season chicken mixture to taste with salt and pepper. Mix in remaining 1 tablespoon mustard seeds. Simmer uncovered until liquid is slightly thickened, about 8 minutes. Remove cinnamon stick. Stir in cilantro and serve.

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