Chicken Vindaloo

You can never have too many main course recipes, so give Chicken Vindaloo a try. This recipe serves 4 and costs $2.89 per serving. Watching your figure? This gluten free and dairy free recipe has 335 calories, 42g of protein, and 6g of fat per serving. This recipe is liked by 29 foodies and cooks. From preparation to the plate, this recipe takes roughly 12 hours and 45 minutes. This recipe is typical of Indian cuisine. Head to the store and pick up coriander seeds, ginger, chicken breast, and a few other things to make it today. It is brought to you by Yi Reservation. With a spoonacular score of 91%, this dish is great. Similar recipes are Chicken Vindaloo , Authentic Chicken Vindaloo, Chicken Vindaloo, and Chicken Vindaloo.

Servings: 4

Preparation duration: 720 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Toast the coriander, cumin, mustard, peppercorn, clove, cinnamon, and cardamom in a pan until you can smell the aroma. Grind the toasted spices in a spice grinder or using mortar and pestleCombine the ground spice with the rest of paste ingredients in a food processor. Process the ingredients until a smooth paste is formed. This paste will be used to marinate the chicken Mix the paste with cubed chicken and let it marinate for a few hours or overnight for the best resultHeat over 2 tbsp of oil in a heavy skillet or Dutch oven. Sear the marinated chicken until both sides are brown. Remove the chickenAdd the chopped onion and dry chili to the skillet and cook until translucent Stir the chicken back in and add 350ml of water. Bring to boil and continue to cook for 10 minutesAdd the cubed potatoes to the chicken. Bring to boil and simmer with cover on in low heat for about 25 minutes or until the potatoes are soft. Stir occasionally to prevent from sticking. The sauce should look like a runny gravy at the endTurn off the heat and garnish with some fresh chili and lime wedges. Serve it with steamed basmati rice

 

Step by step:

1. Toast the coriander, cumin, mustard, peppercorn, clove, cinnamon, and cardamom in a pan until you can smell the aroma. Grind the toasted spices in a spice grinder or using mortar and pestle

2. Combine the ground spice with the rest of paste ingredients in a food processor. Process the ingredients until a smooth paste is formed. This paste will be used to marinate the chicken

3. Mix the paste with cubed chicken and let it marinate for a few hours or overnight for the best result

4. Heat over 2 tbsp of oil in a heavy skillet or Dutch oven. Sear the marinated chicken until both sides are brown.

5. Remove the chicken

6. Add the chopped onion and dry chili to the skillet and cook until translucent Stir the chicken back in and add 350ml of water. Bring to boil and continue to cook for 10 minutes

7. Add the cubed potatoes to the chicken. Bring to boil and simmer with cover on in low heat for about 25 minutes or until the potatoes are soft. Stir occasionally to prevent from sticking. The sauce should look like a runny gravy at the end

8. Turn off the heat and garnish with some fresh chili and lime wedges.

9. Serve it with steamed basmati rice

Nutrition Information:

covered percent of daily need