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Try this Chicken Vindaloo recipe, or contribute your own. "Indian" and "Poultry" are two of the tags cooks chose for Chicken Vindaloo.
"I made this last night, but used pork instead of chicken as I had also made butter chicken at the same time. All the same it was excellent. Very good tasting recipe easy to make. I used green cardamom as it didn't specify green or black "- ccashmore
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Top-ranked recipe named "Chicken Vindaloo"
Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder. In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside. Heat oil in large saucepan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions with a slotted spoon and put them in a blender. Turn off the heat, but do not discard the oil. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the vindaloo paste. Put the ginger and garlic in a blender. Add about 3 T water and blend until you have a smooth paste. Heat the remaining oil in the saucepan over medium heat. When hot, add the ginger, garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds. Add the chicken, a little at a time, and brown lightly. Add the vindaloo paste, tomato sauce and potatoes to the chicken in the saucepan. Stir and bring to a slight boil. Cover the saucepan, reduce heat to low and simmer for about an hour, or until potatoes are tender. Serve over rice. NOTES: * Spicy chicken curry -- Nearly every Indian restaurant serves something that it calls Chicken Vindaloo, but the dish varies greatly from place to place. This recipe is a modification of a vindaloo recipe that appears in Madhur Jaffreys "Indian Cooking" (Barrons 1983). Ive attempted to approximate the Chicken Vindaloo served at The Tandoor Palace on Second Avenue in New York. Yield: serves 4-6. * Dont undercook the onions. They should be cooked until dark brown. If the onion paste turns out gray rather than brown, then the onions were not cooked enough. * This dish is very, very hot. It may not seem so at first, but the spices have a cumulative effect that builds up over the course of the meal. : Difficulty: moderate. : Time: 30 minutes preparation, 2 to 3 hours cooking. : Precision: approximate measurement OK. : Jim Mattson : University of California at San Diego, La Jolla, Calif., USA : firstname.lastname@example.org : Copyright (C) 1986 USENET Community Trust
Laurenmohan 2 years agowell, i hate to say this but... this vindaloo was a vindapoo.... dissapointed! I have tasted better vindaloos from a backdoor dodgey indian resturaunt where the waiter cant even speak english. Very doubtful it is my cooking it is your recipe. My family wouldn't even eat it let alone my dog now that is very sad. If your going to put a vindaloo recipe up make sure you make it because this was a disgusting vindas---.
ccashmore 3 years agoI made this last night, but used pork instead of chicken as I had also made butter chicken at the same time. All the same it was excellent. Very good tasting recipe easy to make. I used green cardamom as it didn't specify green or black
Tom2356 5 years agoVery tasty! :D
mholton 8 years ago
rachapman 8 years agoDelicious! Definitely not for the faint hearted, it is very hot, but will be found again on our table.