Spicy Chicken Vindaloo combines a beautiful palette of spices with chicken and fresh vegetables to create an enormously flavorful dish with real staying power.
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.
When onions start sprouting, it’s time to either use them or lose them – they start to rot inside.
How great are fresh tomatoes?
Lots of spices. This dish has FLAVOR!
Everything gets processed until it is more paste-like in texture.
Then 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.
The 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.
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.
- 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
- Put the onions and tomatoes in a food processor. Add in the garlic, ginger, vinegar and spices. Process until paste-like.
- Heat the oil in a large skillet. Add the onion-tomato paste and bring to a simmer.
- Add the jalapenos, water and chicken to the skillet. Simmer for 25 minutes (chicken will cook through).
- 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
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