Chicken Vindaloo
The dish, Vindaloo, is a spicy Indian curry dish that is frequently seen in Indian food restaurants throughout the world. The name actually derives from the Portuguese dish, carne de vinha d'alhos, which is an adobo style recipe that was adopted with modifications in India. The recipe, when seen in India, is typically made with pork, but is more common to see it made with chicken in restaurants outside of India. This curry can be quite hot depending on how many of the fiery little chili peppers are included.
Ingredients
- 1 tbsp black peppercorns
- 1 tbsp black mustard seeds
- 2 tsp cumin seeds
- 2 tsp ground coriander seed
- 1 tsp fenugreek seeds
- 5 cloves
- 1 cinnamon stick
- 1/4 cup paprika hungarian
- 1/4 cup palm vinegar
- 1 tsp light brown sugar
- 16 cloves garlic minced
- 1 ginger peeled and minced, (2")
- 2 lb chicken thighs cut in half
- 3 tbsp canola oil
- 2 yellow onion finely chopped
- 10 bird's eye chili pepper (green) stemmed, seeded, and minced
- 1 lb potatoes cut in half (cut in quarters if large)
- long grain rice Cooked white rice, for serving
Instructions
- Heat peppercorns, mustard, cumin, coriander, and fenugreek seeds, cloves, and cinnamon in a 12" skillet over medium-high heat, and cook, swirling pan occasionally, until lightly toasted, about 2 minutes.
- Transfer to a bowl, and let cool; working in batches, transfer spices to a spice grinder and process until finely ground. Transfer to a small food processor along with paprika, vinegar, turmeric, sugar, 1⁄4 of the garlic, and half the ginger; puree until smooth.
- Transfer to a large bowl, and add chicken; rub chicken with spice mixture. Cover and refrigerate at least 4 hours or up to overnight.
- Heat oil in a 6-qt. saucepan over medium-high heat. Add onions, and cook, stirring, until caramelized, about 25 minutes. Add remaining garlic and ginger along with chiles, and cook, stirring, until soft, about 5 minutes.
- Add chicken along with any paste in bowl, potatoes, and 2 cups water, and bring to a boil; reduce heat to medium-low, and cook, covered and stirring occasionally, until chicken is cooked through, about 25 minutes. Remove from heat, and season with salt; serve with rice.
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