Best 3 Hot Duck Vindaloo Recipes

CHICKEN VINDALOO

Steps:

• 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 softened, about 5 minutes.
• 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.

HOT DUCK VINDALOO

Steps:

• In a big pot, heat oil.
• Add onions and ginger-garlic paste and when they are golden brown, add tomatoes.
• Turn the heat down to med-low.
• In a small bowl, mix all of the powdered spices.
• Add a few tablespoons of water and make a paste (not too thick).
• Add to onion-tomato mix in pot.
• Let the spices cook on med-low till u see the oil start to"peep" through the spices.
• Don't let it burn.
• Add a little water as needed.
• (if u don't see the oil, just cook for about 5 min or so).
• Add the duck and toss in the mixture.
• Let it cook covered for about 10 minutes.
• Add vinegar.
• You may have to adjust the amount of vinegar according to your tastes.
• If you find it too tart this time, add less next time.
• If you find it is lacking something, try adding a little more next time-- it's a matter of personal preference, really.
• Cover and cook, adding a little water now and then, stirring to avoid burning.
• This shouldn't be too watery though or too thick.
• Add salt to taste.
• When the duck is cooked, add the green coriander.
• Cover and cook for another 5 minutes or so until coriander has wilted into the vindaloo.

CHICKEN VINDALOO

Steps:

• To prepare the chicken, mix the lemon juice, diced chicken, vinegar, garlic and ginger together in a large bowl with the dried spices. Cover and leave to marinate in the fridge for at least 3-4 hours, or overnight.
• Heat the oil in a large saucepan over medium-high heat and add the spices, onion and salt. Cook, stirring, until the onion is browned but not burnt, about 10-15 mins. Reduce the heat to medium and add the marinated chicken. Cook, stirring, for another 5 mins. Add a splash of water, reduce the heat slightly, cover and simmer for 15-20 mins until the chicken is cooked through.
• Garnish with some coriander and crispy onions and serve with flatbreads, if you like.