Chicken Vindaloo

Votes: 4

This flavorful Indian dish, chicken curry, is traditionally made with marinated chicken and a generous helping of chili pepper. Here, the chicken was marinated in a dry spice blend before Rachel simmered it in the same spices in a tomato sauce.

Vindaloo This is a dish of chicken stewed in a curry sauce. The curry seasoning consists of the following spices: ginger, chili pepper, cumin, chili pepper, cardamom, cloves, allspice, tamarind, cinnamon, mustard seeds, fenugreek, coriander, and turmeric.

Time: 2 hours 15 minutes
Complexity: easily
Servings: 4 - 6

Chicken Vindaloo with Jasmine Rice, Naan Bread and Mango Chutney.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chicken:

1 whole chicken, cut into thighs, legs, wings, and 2 breast pieces with skin removed, excluding wings
2 - 3 large cloves of garlic, finely chopped
Juice of 2 limes

Vindaloo:

2 tablespoons of vegetable oil
4 large cloves garlic, finely chopped
2 fresh bay leaves
1 red chili pepper, seeded and finely chopped
4 cm piece of fresh ginger, peeled and grated
1 onion, chopped
Salt
1 can small diced tomatoes in their own juice

Curry spice mix:

1 heaping tbsp ground turmeric
2 tsp ground coriander
2 tsp ground cumin
2 tsp hot paprika
1 teaspoon mustard powder
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
Mix all ingredients

Innings:

1.5 cups Jasmine rice
Naan flatbreads and ghee
Crushed roasted peanuts or almonds
Chopped fresh mint, cilantro
Lime wedges
Mango chutney

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Place the chicken (excluding the wings) on a suitable serving dish and rub with half the spice mixture, garlic, lime juice, and a little salt and pepper. Cover to prevent drying and let marinate for 1 hour.
Place the chicken wings in a small saucepan, cover with water, and season with salt. Bring to a boil, then reduce heat and simmer for 30 minutes. Reserve 1 cup of the broth for the sauce.

Heat vegetable oil in a large heavy skillet. Add the garlic, bay leaf, chili pepper, ginger, onion, and remaining curry spice mix. Season with salt. Cook, stirring frequently, until softened, 7 to 8 minutes.

Add the tomatoes and 1 cup of broth and bring to a boil. Add the chicken pieces and cover with a lid or foil, leaving a gap for steam to escape. Reduce the heat and simmer the chicken in the sauce, without bringing it to a boil, for about 30 minutes.
For serving: Meanwhile, prepare the rice according to package instructions. Heat the naan in a frying pan with a little water, then brush the hot naan onto the rice. melted butter.

Serve the vindaloo over hot rice with naan breads. And with mango chutney as a supplement.