Sheree's Indian Vindaloo using Chicken. Sheree's Indian Vindaloo using Chicken yum. so good Vindaloo is in indian dish :-) I LOVE INDIAN FOOD!!! Chicken vindaloo recipe with video & step by step photos. Vindaloo is a popular Portuguese influenced Indian dish made by marinating & simmering meat in a spicy vindaloo paste.
Vindaloo is a spicy Indian curry from the region of Goa.
The Portuguese brought a similar dish to India, which eventually led to the origin of Vindaloo.
Vindaloo comes from a Portuguese dish "Carne de Vinha d'Alhos," which literary means a dish made of meat (usually pork) and cooked with wine.
You can have Sheree's Indian Vindaloo using Chicken using 18 ingredients and 13 steps. Here is how you cook it.
Ingredients of Sheree's Indian Vindaloo using Chicken
- You need 10 of peppercorns... more or less according to spice.
- It's 4 of geen cardamom pods.
- It's 6 of clove.
- You need 1 tsp of cumin seeds.
- Prepare 1 tsp of brown mustard seeds.
- You need 1 tsp of ground ginger.
- Prepare 6 clove of garlic.
- You need 1 of onion, chopped.
- You need 1/2 tsp of tumeric.
- Prepare 1/4 tsp of chili powder.
- It's 1/2 tsp of cinnamon.
- Prepare 1 of dried red chili... i use 2 dashes of red pepper flakes.
- It's 2 tbsp of white vinegar.
- Prepare 2 lb of meat... pork, chicken, goat, lamb.
- It's 1 tsp of tomato paste.
- You need 1 tbsp of brown sugar.
- You need 1 1/2 tsp of salt.
- It's 1 large of potato in bite size pieces . i peel and cut up potato that day... so it doesnt turn brown...
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. British Indian restaurant vindaloo is not very similar to the authentic Goan version other than in name and that it is quite spicy. If you would like to read my authentic pork vindaloo recipe, please click here.
Sheree's Indian Vindaloo using Chicken step by step
- **** I LOVE INDIAN FOOD...over the years I learned to get my spices together before I even start.... usual Indian food it cooked fast like Asian food ... to release oils in the spices....
- put the first 5 items in a bowl.. pour into a hot skillet..... in a hot skillet and roast in the skillet with no oil .. put them in a bowl and let them cool.....
- **** this is to release the flavors and oils.
- add the remainder of the spices and the roasted seeds... in a food processor.
- blend until there is a paste.....
- cut up meat into bite size pieces .... pour paste onto meat and cover... put cut up meat in a Rubbermaid container with lid... can also use large bowl and Saran wrap. it can sit refrigerated overnight....
- the morning that you plan on cooking Peel and dice a potato (aloo)... stir fry oil until the start getting tender......
- take potato out of skillet.... put more oil in skillet for frying the meat....
- i let the meat sit overnight in fridge...may need to.add more oil in skillet and fry until meat is browned... add 2 cups very hot water. bring mixture to a boil and turn down to simmer.....
- add salt and brown sugar (I like sweet to balance the tomato taste of the paste).
- simmer for 20-30 minutes until thick.. meat should be very tender..
- can b served over basmati rice...
- *** keep an eye on this if it seems to be getting dry add 1/2 cup of water..... do not add cream as there is vinegar in this dish and it may seperate....
As most curry houses are muslim run, the use of pork was a big no no. Vindaloo is traditionally a Portuguese dish which made it's way to India and Goa in particular along with the invasion. Traditionally made with pork, over years the dish got infused with local Indian flavours as well as a chicken version started getting popular as a lot of people prefer chicken over pork in Indian context. Chicken Vindaloo is perfect to be served with steamed rice or pav and. Chicken Vindaloo is a Portuguese Influenced Indian dish made with chicken, vinegar, ginger, garlic and spices.