Chicken Vindaloo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN VINDALOO

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 23



Chicken Vindaloo image

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.

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

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

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

CHICKEN VINDALOO

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13



Chicken Vindaloo image

Steps:

  • Puree the garlic, chiles, ginger, tomato paste, 2 tablespoons vegetable oil, the Worcestershire sauce, curry powder and paprika in a food processor until a paste forms, scraping down the sides and adding 1 to 2 tablespoons water as needed.
  • Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 6 minutes. Add the garlic-spice paste and cook, stirring constantly, until toasted and darkened in color, 1 to 2 minutes.
  • Add 2 cups water and 1 teaspoon salt to the skillet. Bring to a simmer, then reduce the heat to low; cover and simmer, stirring occasionally, 10 minutes. Add the chicken and continue cooking, stirring occasionally, until the sauce thickens slightly, 8 to 10 more minutes. Season with salt and pepper and thin with water, if needed. Serve with rice and top with cilantro.

4 cloves garlic
2 Fresno chile peppers, seeded
1/4 cup sliced peeled fresh ginger
1/4 cup tomato paste
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
1 tablespoon Madras curry powder
1 tablespoon paprika
1 onion, chopped
Kosher salt
2 1/2 cups shredded roast chicken, skin removed
Freshly ground pepper
Cooked white rice and fresh cilantro, for serving

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



Chicken Vindaloo image

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.

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

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

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

INDIAN CHICKEN VINDALOO

Any Red Dwarf fans out there will recognise this one.... A Kerala specialty, hot and spicy. Use prepared masala if you wish.

Provided by Queen Dragon Mom

Categories     Asian

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17



Indian Chicken Vindaloo image

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.

Nutrition Facts : Calories 381.4, Fat 21.5, SaturatedFat 6.1, Cholesterol 103.5, Sodium 110.7, Carbohydrate 19.2, Fiber 3.4, Sugar 9, Protein 28.5

2 lbs chicken, cut up
2 teaspoons turmeric powder
5 dried red chilies
1 1/2 teaspoons black pepper
1/4 teaspoon dry mustard
1/4 teaspoon cumin seed
4 cloves
1 stick cinnamon
2 cardamom seeds
2 teaspoons ginger, thinly sliced
2 teaspoons garlic, diced
10 unsalted cashews, soaked to soften
10 raisins
2 tomatoes, peeled and diced
3 onions, peeled and thinly sliced
1 bunch cilantro leaf
1 1/2 cups water

CHICKEN VINDALOO

You can make this recipe with any meat. However, if you choose pork, I would suggest adding a few tbsp of vinegar to the sauce when cooking. You can also add veg such as beans or quartered potatoes. Enjoy.

Provided by Ranikabani

Categories     Chicken

Time 55m

Yield 1 pot of chicken curry

Number Of Ingredients 15



Chicken Vindaloo image

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.

Nutrition Facts : Calories 3280.2, Fat 240.5, SaturatedFat 64.9, Cholesterol 975.3, Sodium 932.5, Carbohydrate 34.9, Fiber 7.1, Sugar 16.1, Protein 233.8

1 whole chicken, skinned, washed and cut up
2 onions
2 tomatoes
2 cinnamon sticks (2 inches each)
6 cloves
4 cardamoms
1 teaspoon cayenne pepper (or to taste)
1/3 teaspoon turmeric
3/4 teaspoon cumin
1/2 teaspoon allspice
1 1/2 tablespoons ginger-garlic paste (see my recipe for this)
salt, to taste
2 tablespoons chopped green coriander (cilantro)
1 tablespoon pataks vindaloo curry paste
2 tablespoons oil (for frying)

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



Chicken vindaloo image

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

4 tbsp vegetable oil
½ tsp flaked cinnamon stick
½ tsp chilli flakes
½ tsp cayenne pepper
1 onion, finely chopped
½ tsp salt
coriander leaves, crispy onions and warmed flatbreads, to serve (optional)
1 tbsp lemon juice
4 boneless, skinless chicken breasts, diced
2 tbsp white wine vinegar
2-3 garlic cloves, crushed
2 tsp finely grated ginger
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
½ tsp cayenne pepper
½ tsp black mustard seeds

More about "chicken vindaloo recipes"

CHICKEN VINDALOO RECIPE - SWASTHI'S RECIPES
Dec 09, 2019 Deseed red chilies and soak them in 3 tbsps vinegar and 3 tbsps hot water. Set aside. . Add coriander seeds, cumin, pepper corn, mustard, …
From indianhealthyrecipes.com
Ratings 103
Calories 670 per serving
Category Main
chicken-vindaloo-recipe-swasthis image


CHICKEN VINDALOO (AUTHENTIC RECIPE!) - RASA MALAYSIA
Jul 02, 2020 In a large and deep skillet/wok heat the oil on medium heat. Add the marinated chicken and cook for 4-5 minutes. Stirring often. Add the …
From rasamalaysia.com
4.4/5 (56)
Total Time 50 mins
Category Indian Recipes
Calories 360 per serving
  • In another clean glass bowl add vinegar and soak all the ingredients needed for the spice blend for 15-20 minutes. Then blend these into a fine paste using a blender.
  • Add the spice mixture paste to the chicken and toss well to evenly coat all the chicken pieces. Let the chicken marinate for 4-6 hours.
  • In a large and deep skillet/wok heat the oil on medium heat. Add the marinated chicken and cook for 4-5 minutes. Stirring often.
chicken-vindaloo-authentic-recipe-rasa-malaysia image


CHICKEN VINDALOO RECIPE - CHILI PEPPER MADNESS
Apr 20, 2018 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 …
From chilipeppermadness.com
chicken-vindaloo-recipe-chili-pepper-madness image


CHICKEN VINDALOO RECIPE BY ARCHANA'S KITCHEN
Aug 27, 2016 How to make Chicken Vindaloo Recipe. To begin making the Chicken Vindaloo recipe, soak the whole chilies, garlic cloves and ginger in the white wine vinegar for about an hour, till the chillies soften. Grind to a paste in …
From archanaskitchen.com
chicken-vindaloo-recipe-by-archanas-kitchen image


CHICKEN VINDALOO CURRY RECIPE - THE SPRUCE EATS
Aug 18, 2021 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 …
From thespruceeats.com
chicken-vindaloo-curry-recipe-the-spruce-eats image


CHICKEN VINDALOO | RECIPES | WW USA
In a medium bowl, whisk the vinegar, paprika, ½ tsp salt, ginger, coriander, cumin, cayenne, cinnamon, and garlic. Add the chicken to the bowl and toss well to coat. Marinate at room …
From weightwatchers.com


EASY CHICKEN VINDALOO RECIPE - MASHED.COM
Mar 25, 2022 In a large pan, add the remaining vegetable oil and cook the paste you created for around 10 minutes until it begins to darken in color. Add the chicken and tomato paste, and …
From mashed.com


25 BEST PORK BUTT RECIPES YOU’LL LOVE - INSANELY GOOD
Dec 07, 2022 Go to Recipe. 8. Filipino Pork Barbecue Skewer. Filipino pork barbecue skewers are a delicious and easy-to-make dish you’ll crave again and again. The marinade is a mix of …
From insanelygoodrecipes.com


CHICKEN VINDALOO RECIPE (STEP BY STEP + VIDEO) - WHISKAFFAIR
May 18, 2021 Heat 6 tablespoon vegetable oil in a large pot over medium-high heat. When the oil is hot, add 2 cups of chopped onions and fry till golden brown (10-12 minutes), stirring …
From whiskaffair.com


CHICKEN VINDALOO RECIPE: A SPICY CURRY TO SPICE UP YOUR DIET
Heat 1/2 tbsp olive oil in a non-stick skillet over medium heat for about 30 seconds. Add 2 tbsp minced garlic and 2 tsp finely chopped ginger to cook for about 30 seconds. Add 2 oz chopped …
From healthyrecipes101.com


CHICKEN VINDALOO | MADE AUTHENTICALLY IN THE INSTANT POT!
Apr 30, 2021 How To Make Chicken Vindaloo. In a large microwavable bowl, heat the onions, garlic, ginger, and oil for 5 -7 minutes until the vegetables are browned on the edges. Pour …
From twosleevers.com


EASY CHICKEN VINDALOO चिकन विंडालू RECIPE
Vindaloo Paste . 1 cup red chilli, soaked in vinegar. ½ tsp black peppercorns. ½ tsp coriander seeds. ½ tsp cumin seeds. ½ tsp cinnamon sticks. ½ tsp ginger roughly chopped. 2-3 garlic …
From ranveerbrar.com


LAMB VINDALOO RECIPE (GOAT VINDALOO) - SWASTHI'S RECIPES
Nov 26, 2022 3. To a small grinder jar, add coriander, cumin, pepper, cloves, cinnamon, mustard & salt. (By mistake I also threw in my turmeric here. Add it to the chicken later while …
From indianhealthyrecipes.com


BEEF VINDALOO RECIPE: AN INDIAN CURRY WITH SPICES AND VINEGAR
Heat 1 tbsp olive oil in a skillet over medium heat. Stir in 2 tbsp garlic and 2 tsp ginger and cook for 30 seconds until fragrant. 2. Add 4 oz onion and stir fry for 2 minutes or until the onion …
From healthyrecipes101.com


CHICKEN VINDALOO | COOK'S ILLUSTRATED RECIPE
WHY THIS RECIPE WORKS. Pork vindaloo is an Indian stew of Portuguese origin that combines elements of hot, sweet, and tangy into one flavorful dish. For a chicken vindaloo, we chose …
From americastestkitchen.com


CHICKEN VINDALOO RECIPE - EAST INDIAN RECIPES
Jul 04, 2022 Season with salt. Combine well. Simmer - Add 1 cup of water and bring to a boil. Then, reduce the heat to a low simmer cover the pan with a lid, and simmer for 20 to 30 …
From eastindianrecipes.net


    #curries     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #main-dish     #poultry     #asian     #indian     #easy     #dinner-party     #chicken     #dietary     #spicy     #one-dish-meal     #low-calorie     #comfort-food     #low-carb     #inexpensive     #low-in-something     #meat     #whole-chicken     #taste-mood     #4-hours-or-less

Related Search