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    Chicken Vindaloo - Printer Friendly - Allrecipes

    Uploaded by

    Narendra Bhogal
    This recipe provides instructions for making a chicken vindaloo curry dish. The recipe calls for spices like turmeric, cardamom, cinnamon, coriander, cloves and cumin to be toasted in oil and then combined with onion, garlic, ginger, tomato paste, chicken thighs, potatoes, tomatoes, broth, vinegar and bay leaf. The mixture is simmered until the potatoes and chicken are tender, then served topped with additional spices if desired. The spicy curry originated in Portugal but can be made with various meats.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Chicken Vindaloo - Printer Friendly - Allrecipes

    Uploaded by

    Narendra Bhogal
    13 views1 page
    This recipe provides instructions for making a chicken vindaloo curry dish. The recipe calls for spices like turmeric, cardamom, cinnamon, coriander, cloves and cumin to be toasted in oil and then combined with onion, garlic, ginger, tomato paste, chicken thighs, potatoes, tomatoes, broth, vinegar and bay leaf. The mixture is simmered until the potatoes and chicken are tender, then served topped with additional spices if desired. The spicy curry originated in Portugal but can be made with various meats.

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    This recipe provides instructions for making a chicken vindaloo curry dish. The recipe calls for spices like turmeric, cardamom, cinnamon, coriander, cloves and cumin to be toasted in oil and then combined with onion, garlic, ginger, tomato paste, chicken thighs, potatoes, tomatoes, broth, vinegar and bay leaf. The mixture is simmered until the potatoes and chicken are tender, then served topped with additional spices if desired. The spicy curry originated in Portugal but can be made with various meats.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    13 views1 page

    Chicken Vindaloo - Printer Friendly - Allrecipes

    Uploaded by

    Narendra Bhogal
    This recipe provides instructions for making a chicken vindaloo curry dish. The recipe calls for spices like turmeric, cardamom, cinnamon, coriander, cloves and cumin to be toasted in oil and then combined with onion, garlic, ginger, tomato paste, chicken thighs, potatoes, tomatoes, broth, vinegar and bay leaf. The mixture is simmered until the potatoes and chicken are tender, then served topped with additional spices if desired. The spicy curry originated in Portugal but can be made with various meats.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    5/20/2016 Chicken Vindaloo ­ Printer Friendly ­ Allrecipes.

    com

    Chicken Vindaloo
    Bertolli Olive Oil
    Extra Virgin
    Prep Cook Ready In
    1/2 O卂 - expires in 6
    30 m 35 m 1h5m
    days

    Recipe By: Keith Dallmer

    "A spicy curry dish is originally a Portuguese dish of spicy pork, but you can add any meat you wish."

    Ingredients Chicken Thighs


    1 ea For $2.99 -
    1 teaspoon ground turmeric 3 cloves garlic, minced
    expires in 6 days
    1/2 teaspoon ground cardamom 1 tablespoon grated fresh ginger root
    1/2 tablespoon ground cinnamon 1 tablespoon tomato paste
    1/2 teaspoon ground coriander 1 pound skinless, boneless chicken thighs, cut into 1
    1/2 teaspoon ground cloves 1/2-inch pieces
    1/2 teaspoon ground cumin 2 large potatoes, cut into 1/2-inch cubes
    1/2 teaspoon paprika 2 (14.5 ounce) cans diced tomatoes, drained
    1/4 teaspoon cayenne pepper, or to taste 1 1/2 cups chicken broth
    1 tablespoon olive oil 2 tablespoons wine vinegar
    2 cups chopped onion 1 bay leaf
    salt and black pepper to taste

    Directions
    1 Toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a
    Dutch oven or large pot over medium-low heat until the spices are fragrant, about 2 minutes. Stir the
    spices constantly as they toast, taking care that they do not burn. Stir in the olive oil, onion, garlic, and
    ginger. Increase heat to medium, and cook until so卂ened, about 5 minutes.
    2 Stir in the tomato paste until no lumps of paste remain. Add the chicken, potatoes, tomatoes, chicken
    broth, wine vinegar, and bay leaf. Bring to a boil over high heat, then reduce heat to medium-low,
    cover, and simmer until the potatoes are tender, and the chicken is no longer pink in the center, about
    15 minutes. Remove the cover, and cook 5 minutes more to thicken slightly. Season to taste with salt,
    black pepper, and cayenne pepper to serve.

    ALL RIGHTS RESERVED © 2016 Allrecipes.com


    Printed From Allrecipes.com 5/19/2016

    http://allrecipes.com/recipe/217333/chicken­vindaloo/print/?recipeType=Recipe&servings=4 1/1

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