Craving a flavorful and vibrant dish that combines the richness of vindaloo chicken masala with the wholesomeness of chickpeas and kale? Look no further! This article will guide you through the culinary journey of creating a delectable vindaloo chicken masala with chickpeas and kale that will tantalize your taste buds and elevate your home cooking experience to new heights. Get ready to embark on a culinary adventure as we dive into the secrets of this aromatic and satisfying dish, ensuring a perfect balance of spices, textures, and flavors in every bite.
Let's cook with our recipes!
CLASSIC CHICKEN VINDALOO CURRY
Steps:
- Gather your ingredients.
- Heat a heavy skillet to hot but not smoking, add the cumin seeds, mustard seeds, peppercorn, cardamom seeds, and cloves. Toast the seeds for 30 to 45 seconds, constantly shaking the pan to prevent burning, until the spices give off a delicious fragrance.
- Tip the toasted seeds into a food processor or spice grinder and blitz to create a powder. Add the chili flakes, turmeric, sugar, ginger and garlic paste and whizz again. Finally, add the tomato puree and garam masala, and blitz again. You should now have a thick, pungent paste.
- Place the paste into a glass bowl, add the vinegar, and stir thoroughly. Add the cubed chicken and stir to coat all the pieces evenly. Cover and leave to marinate for 30 to 45 minutes.
- Heat a skillet large enough to hold all the ingredients over medium heat, add the oil, and when hot, add the sliced onions and cook slowly to soften but not brown for 15 minutes. Add the chicken plus the marinade and the stock and stir well. Cook over medium heat for 30 to 40 minutes, until the chicken is cooked through and the sauce thickened. Taste and add the salt and pepper. If the vindaloo is too vinegary, add soft dark brown sugar a little at a time to your taste.
- Serve immediately garnished with the cilantro, and with fluffy basmati rice , mango chutney, and plain yogurt on the side.
Nutrition Facts : Calories 435 kcal, Carbohydrate 11 g, Cholesterol 146 mg, Fiber 2 g, Protein 56 g, SaturatedFat 3 g, Sodium 614 mg, Sugar 5 g, Fat 17 g, ServingSize 4 servings, UnsaturatedFat 0 g
CHICKEN VINDALOO
A spicy curry dish is originally a Portuguese dish of spicy pork, but you can add any meat you wish.
Provided by Keith Dallmer
Categories World Cuisine Recipes Asian Indian
Time 1h5m
Yield 4
Number Of Ingredients 20
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.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 50.4 g, Cholesterol 70.3 mg, Fat 11.6 g, Fiber 8.4 g, Protein 26.3 g, SaturatedFat 2.7 g, Sodium 785.1 mg, Sugar 10.9 g
VINDALOO CHICKEN MASALA W/CHICKPEAS AND KALE
This dish is so full of flavor, color, and different textures. I am not sure if this is an authentic indian dish as I make it or not. Honestly I have rarely cooked, tried curry, or even ate at indian cuisine restaurants. This definately changed my mind about curry. At any rate, I hope you enjoy it.
Provided by Jamies Kitchen
Categories Curries
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare vindaloo masala paste as follows- add garlic powder, salt, pepper, and the vindaloo masala spice mix to a small bowl. Incorparate the olive oil with the mixture and add 2 tsp tomato paste and mix well.set aside. Dice the onions and carrots, slice garlic into slithers, and then cut fingerling potatoes in about inch to 2 inch cuts. Also cut chicken breast into about 2 inch square dices. Take half of the vindaloo masala paste and mix it in with all the cut vegetables (not kale or chickpeas yet.) Spray a small baking dish with pam, add veggie mixture and place in oven on 325 high for 20 minutes. Take the other 1/2 of the vindaloo masala paste and rub it all over the diced chicken.
- Add the chicken to a large skillet or wok and cook on medium low heat then turn up to med heat when almost all the way cooked to darken a little more. While those are cooking wash the kale and take the leaves from the stems and tear into about 3 or 4 inch strips and set aside. Take out the veggie mix from oven and add into skillet or wok with chicken. Add pint of chicken stock and drained chickpeas. Let simmer med high for about 5 minutes to make sure the potatoes are fully cooked but not mushy.
- Add the kale let cook and wilt on medium heat for another 5 minutes. Add the remaining 2 tsp of tomato paste to tighten the liquid up. Add a little more vindaloo masala mix to taste for heat and salt pepper to taste. Enjoy.
CHICKEN VINDALOO
Turn up the heat with a homemade chicken vindaloo made with plenty of aromatic spices. Serve with warmed flatbreads for a simple, satisfying supper
Provided by danone9
Categories Dinner, Main course
Time 45m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 358 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 0.9 milligram of sodium
CHICKEN VINDALOO
Steps:
- Place first 8 ingredients in blender. Add 1 tablespoon mustard seeds and blend until smooth. Transfer spice mixture to large bowl. Add chicken and 2 tablespoons oil and toss to coat well.
- Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add onions and sauté until golden, about 5 minutes. Add chicken mixture and stir 3 minutes to blend flavors. Add tomatoes with their juice and cinnamon stick; bring to boil. Reduce heat; cover and simmer until chicken is tender, stirring occasionally, about 30 minutes.
- Season chicken mixture to taste with salt and pepper. Mix in remaining 1 tablespoon mustard seeds. Simmer uncovered until liquid is slightly thickened, about 8 minutes. Remove cinnamon stick. Stir in cilantro and serve.
CHICKEN VINDALOO
Categories Chicken Poultry Rice Vegetable Marinate Low Fat Low/No Sugar Spice Bon Appétit
Yield Serves 6
Number Of Ingredients 14
Steps:
- Puree first 9 ingredients in blender. Place chicken in large bowl. Pour puree mixture over and toss to coat chicken. Cover and refrigerate overnight.
- Wipe excess marinade off chicken and reserve all marinade. Heat Dutch oven over high heat. Add chicken and sauté 3 minutes.Using slotted spoon, transfer chicken to bowl. Reduce heat to medium. Add onions, bell peppers and reserved marinade to pan. Cover and cook until vegetables are tender, about 15 minutes, stirring occasionally. Add chicken and cook until juices thicken and chicken is cooked through, about 5 minutes. Season to taste with salt and pepper.(Can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat before using.)
- Sprinkle chicken with chopped cilantro and serve over rice.
- *Available at Latin American markets and some supermarkets.
SLOW-SIMMERED CHICKEN VINDALOO
This is my take on chicken vindaloo, a traditional Indian curry dish. I've tried a number of other vindaloo recipes, but they're never spicy or soupy enough for my liking. I chose chicken, but you could easily substitute pork, beef, or various root vegetables. Many vindaloo recipes will add chunks of potatoes in addition to the meat. Serve with a long-grain white rice and naan (an Indian flat bread).
Provided by James Wilson
Time 2h15m
Yield 6
Number Of Ingredients 20
Steps:
- Mix vinegar, ginger, garam masala, mustard powder, cayenne pepper, cumin, turmeric, coriander, sugar, and cinnamon together until a paste forms. Set aside.
- Process red onions and garlic in a food processor until minced.
- Melt butter in a large frying pan over medium heat. Add onion-garlic mixture and saute until translucent, 5 to 7 minutes, stirring constantly so the garlic doesn't burn. Add chicken and cook, stirring occasionally, for 4 to 5 minutes.
- Add tomatoes, chile peppers, and tomato sauce. Stir in the reserved spice paste and bring to a boil. Lower heat and simmer, stirring occasionally, for 1 1/2 to 2 hours, adding pepper flakes, salt, and pepper while cooking. Stir in chicken broth as needed if vindaloo gets too dry.
- Let cool a bit before serving.
Nutrition Facts : Calories 269.6 calories, Carbohydrate 9.4 g, Cholesterol 98.6 mg, Fat 11.8 g, Fiber 2.4 g, Protein 31.4 g, SaturatedFat 5.8 g, Sodium 282.3 mg, Sugar 4.5 g
CHUNKY CHICKEN VINDALOO
This is classic recipe from India,it can be made using beef,pork or chicken. Traditionaly it is made with chicken, as beef is from a sacred animal and pork is not widely availiable in India. This is a curry that sorts the men from the boys. Superb.
Provided by Brian Holley
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt the ghee in a large pan and fry the onions till soft and golden.
- Add the chillis, ginger, garlic, turmeric, coriander and garam masala, fry for 3 minutes.
- Add the vinegar and water stir and add the chicken bring to the boil, cover the pan and simmer for 30 minutes.
- Remove the lid from the pan and boil to reduce the liquid by half.
- Add the salt and coconut, replace the lid and simmer on low for 15 minutes.
Nutrition Facts : Calories 1184.7, Fat 73.9, SaturatedFat 42.9, Cholesterol 435.7, Sodium 877.7, Carbohydrate 19.2, Fiber 2.5, Sugar 10.7, Protein 107.8
Tips:
- Use fresh ingredients: Fresh ingredients will give your vindaloo chicken masala the best flavor. If possible, use organic chicken, chickpeas, and kale.
- Marinate the chicken: Marinating the chicken in the yogurt, ginger, garlic, and spices will help it to become tender and flavorful.
- Don't overcrowd the pan: When cooking the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the food from burning.
- Simmer the sauce: Simmering the sauce for at least 30 minutes will help to develop the flavors.
- Serve with rice or naan: Vindaloo chicken masala is traditionally served with rice or naan. You can also serve it with quinoa or another whole grain.
Conclusion:
Vindaloo chicken masala is a delicious and flavorful dish that is sure to please everyone at your table. It is a great way to use up leftover chicken and chickpeas, and it is also a healthy and affordable meal. So next time you're looking for a new and exciting recipe, give vindaloo chicken masala a try!
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