Spicy Chicken Vindaloo

Spicy Chicken Vindaloo combines a beautiful palette of spices with chicken and fresh vegetables to create an enormously flavorful dish with real staying power.

spicy chicken vindaloo
I learned something about my husband this March.  He LOVES rice.  He is not a big fan of quinoa.  I guess things could be worse.  So I promised him a rice meal for lunches this week.  I had just stopped at an Indian restaurant and tried their chicken vindaloo, and it seemed like a fun dish to try at home.
spicy chicken vindalooWhen onions start sprouting, it’s time to either use them or lose them – they start to rot inside.
IMG_6522aHow great are fresh tomatoes?
IMG_6525aLots of spices.  This dish has FLAVOR!
IMG_6537aEverything gets processed until it is more paste-like in texture.
IMG_6546aThen gently simmer it on the stove, adding the raw chicken and a cup of water.  Add in some jalapenos if you can take the heat.  This dish normally has potatoes in it, but I did not add any.
IMG_6552aThe turmeric turns the chicken yellow as it cooks through.  And my hands.  And the counter.  And…the microwave?  Oh yeah, I was thawing some broth to make rice with.  Don’t forget to make some rice.
IMG_6581a

Spicy Chicken Vindaloo

Spicy Chicken Vindaloo

Spicy Chicken Vindaloo combines a beautiful palette of spices with chicken and fresh vegetables to create an enormously flavorful dish with some real staying power.

Ingredients

  • 3 smallish onions (2 cups)
  • 1.5 c. tomatoes, de-seeded
  • 4 cloves of garlic
  • 2" piece of ginger root, minced (a couple tablespoons)
  • 2 tbs + 1 tsp white vinegar
  • 2 tsp pepper*
  • 1 tbs ground mustard*
  • 2 tsp ground cumin*
  • 2 tsp ground coriander*
  • 1 tsp ground cloves*
  • 1 tsp ground cinnamon
  • 3 tbs paprika
  • 1 tsp turmeric
  • 1 tbs coconut oil
  • 2 to 4 jalapenos, de-veined and de-seeded and chopped
  • 1 c. water
  • 2.5 lb chicken, cut into 1-in pieces (3 large breasts)
  • Cilantro, for garnish

Instructions

  1. Put the onions and tomatoes in a food processor. Add in the garlic, ginger, vinegar and spices. Process until paste-like.
  2. Heat the oil in a large skillet. Add the onion-tomato paste and bring to a simmer.
  3. Add the jalapenos, water and chicken to the skillet. Simmer for 25 minutes (chicken will cook through).
  4. Serve over rice. Garnish with cilantro

*One of the recipes recommends using whole peppercorns/spice seeds and toasting them, then grinding them in a spice grinder. I bet this is a really tasty route to take, but I did not have unground versions of these spices.

adapted from epicurious and saveur

http://www.theeverythingkitchen.com/spicy-chicken-vindaloo/

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