If you like tangy and spicy, then you’ll love this Chicken Vindaloo Curry recipe. It’s a popular Indian dish that comes all the way from Goa. Test out the recipe below:
1 tbsp NaturZ Whole Black Peppercorns
1 tbsp NaturZ Black Mustard Seeds
2 tsp NaturZ Cumin Seeds
2 tsp NaturZ Coriander Seeds
1 tsp NaturZ Fenugreek Seeds
5 whole cloves
1 stick cinnamon
1⁄4 cup paprika
1⁄4 cup palm vinegar
1 tsp NaturZ Turmeric Powder
1 tsp light brown sugar
16 cloves garlic, minced
1 (5 cm) piece ginger, peeled and minced
1 kg boneless, skinless chicken thighs, cut in half
3 tbsp canola oil
2 large yellow onions, finely chopped
10 thin green Indian chillis, stemmed, seeded, and minced
450 g small new potatoes, cut in half (cut in quarters if large)
Cooked white rice, for serving
1. Heat peppercorns, mustard, cumin, coriander, and fenugreek seeds, cloves, and cinnamon in a 30 cm skillet over medium-high heat, and cook, swirling pan occasionally, until lightly toasted, about 2 minutes.
2. Transfer to a bowl, and let cool; working in batches, transfer spices to a spice grinder and process until finely ground.
3. Transfer to a small food processor along with paprika, vinegar, turmeric, sugar, 1⁄4 of the garlic, and half the ginger; puree until smooth.
4. Transfer to a large bowl, and add chicken; rub chicken with spice mixture. Cover and refrigerate for at least 4 hours or up to overnight.
5. Heat oil in a large saucepan (about 5 litres) over medium-high heat. Add onions, and cook, stirring, until caramelised, about 25 minutes.
6. Add remaining garlic and ginger along with chillis, and cook, stirring, until soft, about 5 minutes.
7. Add chicken along with any paste in a 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 for about 25 minutes.
8. Remove from heat, and season with salt; serve with rice.
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The MasalaWala on Essex and Houston is an amazing example of how you can make a restaurant warm and inviting. Everything from the staff to the decor to, of course, the food makes you feel warm and welcome. Despite going for a hip and trendy vibe, it still manages to pull forth a bit of the neighborhood into its identity and that’s something to be lauded. Their chicken vindaloo was out of this world!
📍The MasalaWala 🌇LES, Essex and Houston
This is delicious chicken vindaloo with basmati rice. Vindaloo has been popularized for quite a while as a spicy Indian dish, but its origins have nothing to do with Indian cuisine. It started off as a Portuguese dish, preferred by Portuguese sailors who were sailing around the world. In Portuguese, the dish was called, carne de vinha d’alhos or meat in a wine garlic sauce (or marinade). Marinading kept food, especially meat, disease free. In Portuguese Goa, Indians chefs added an Indian take, tossing in spices and herbs, and vinha d’alhos turned into Vindaloo - so it’s an Indian rendering of Portuguese words!