#Chicken Vindaloo

[thepanvelite]

Chicken Vindaloo: A Spicy Delight from Goa

Chicken Vindaloo: Fiery, Tangy, and Nutritious Culinary Venture for Bold Flavors

Are you ready to spice up your culinary skills with a dish that’s bursting with flavor? Chicken Vindaloo is your ticket to a delicious adventure. This Goan specialty is known for its fiery heat and tangy vinegar twist, making it a must-try for anyone who loves bold flavors. Nutritional Information A single serving of Chicken Vindaloo packs a punch not just in taste but also in nutrition. On…

[engageandcreate]

Asian - Slow-Simmered Chicken Vindaloo Recipe Slow-simmered to spicy, soupy, flavorful perfection, this take on chicken vindaloo can be served over long-grain white rice with naan bread.

[paintedcaves]

Chicken Vindaloo Recipe

This spicy potato and chicken dish can be adapted to use any meat you wish.

[jade-island-lives]

Butter chicken with chicken vindaloo and garlic naan. With non alcoholic ginger beer.

[eshasunrise]

I made a Recipe for Vindaloo Fried Chicken

This is a recipe I craved one night while ruminating on my favorite foods; fried chicken and curry. I wanted to make a recipe that combined them, and the answer seemed quite simple: a curry flavored fried chicken sandwich.

It was not that simple.

For starters, my curry of choice: vindaloo, is a garlic and vinegar focused dish known for its heat. It starts somewhat weak, but grows in spiciness as you continue to eat, lending to its addictive yet filling qualities. However, the reason for this heat is not just the peppers, but the chicken itself, whose fats and oils carry the capsaicin and rests it on the tongue. With this in mind, a dish where the chicken is not present in the cooked sauce will end up less spicy.

That is also without mentioning the amount of liquid the chicken normally has. In addition to being an oily, if somewhat lean meat, chicken has a very high water content, especially in the breasts and thighs, the best parts for frying. This liquid is the reason the vindaloo is typically cooked for so long; as the chicken simmers, the juices seep from the vinegar-tenderized muscle fibres, and into the sauce, causing the seasonings to take on a liquid form. Without the chicken, the vindaloo sauce is relying primarily on the tomatoes and garlic for water, and added oil for fat. This simply will not be enough, and you won't get the glossy oil topping the curry is known for regardless.

For these reasons, I highly recommend making vindaloo for one nights dish, and simply saving the sauce for later, as to coat a piece of fried chicken.

The next warning has to do with the bread

Please, please, PLEASE do not put this meal on standard $1 burger buns. Even if you cut the chicken down to size, the sauces will simply soak through and ruin the buns, yes even after toasting. In the future, I will plan to use a pita or slices of sourdough instead.

That brings me to my final point: wings. I intend on trying this again, but mixing hot wings in the sauce instead. There are 2 reasons for this;

The fried chicken patties are quite heavy, and a crust won't maintain crunch without extra layers. Hot wings, however, are barely breaded and stay crispy in sauces for much longer.

If I were to make a vindaloo the night before (christmas eve most likely, given my family will be doing hot wings for christmas proper), I can use less sauce to coat more chicken, as I won't have to thicken it as much, and the curry can be saved. This also means I can reheat the vindaloo in a bowl or soup pot and mix the wings in that while using my wok for korean style glaze.

Overall, if you want to try a semi-spicy mess of a sandwich, I recommend my recipe below. The marinade and raita recipes are loosly based on Swasthi's, found at indianhealthyrecipes.com, and the slaw was made by my dislike of traditional American coleslaw (aka mayo with some cabbage floating in it). I made my slaw lighter, and used red cabbage for a slightly sweeter and drier flavor to match the sauce-heavy recipe. The fried onions are delicious. I recommend crispy brown onions instead of caramalized, to help with the crunch.

Vindaloo Fried Chicken Sandwich

MARINADE Deseed and Soak Dried Chiles Toast cumin, mustard seed, coriander, black pepper, cinnamon, cloves, cardamum Grind together Add chiles, paprika, turmeric, vinegar, tomatoes Grind until smooth

Marinate Chicken Thigh in Vindaloo Marinade Overnight

Dice onions into thin crescents. Fry Onions with salt. Set aside, use oil for sauce

Mix 1 cup yogurt with 1 cup mint, salt, 1/2 cup cilantro, 1/2 tsp sugar, 1/2 tsp cumin, 1 clove garlic

Mix cabbage with 1/2 cup mayo, 3 tbs olive oil, 1 cup cilantro, mint, salt, and cracked coriander

Sear buns with lots of butter

THE SAUCE (If you have leftover Vindaloo, mix a bit of corn starch slurry and tell me how it goes) Separate chicken from marinade Finely dice or grate 4-6 cloves of garlic, 1-2 inch knob of ginger Sear garlic/ginger with salt in vegetable oil until fragrant Simmer marinade lidded for 40 minutes. Add 1 tbs brown sugar. Add water and salt as needed. Once hot and the flavor has developed, add a cornstarch slurry to thicken. Keep a lid on the marinade to avoid drying out while finishing the chicken

THE CHICKEN Dry chicken thigh, coat in corn starch/flour dredge, let rest Fry chicken thigh until internal temp reaches 165 F (74 C) Season with a light layer of salt, maybe msg, immediately after. Let rest

FINISHING Toast two pieces of bread (or split a warmed pita) with butter Layer some slaw on the bottom bun Spread Raita on the top bun Toss chicken in vindaloo sauce

CONSTRUCTION Top Bun Sauce Fried Onions Chicken Chopped Cabbage Sandwich up Bottom Bun

[manulys]

Chicken Vindaloo You can substitute any type of meat for the chicken and potatoes in this spicy dish.

[elirey88]

Slow-Simmered Chicken Vindaloo This version of chicken vindaloo, which is slow-simmered to spicy, soupy, and flavorful perfection, can be served with naan bread over long-grain white rice.

[morrisgunnar]

Indian - Chicken Vindaloo This spicy potato and chicken dish can be adapted to use any meat you wish.

[bryanangeline]

Asian - Slow-Simmered Chicken Vindaloo Slow-simmered to spicy, soupy, flavorful perfection, this take on chicken vindaloo can be served over long-grain white rice with naan bread.

[ofmermaidstories]

Mermie Uber eats told me that butter chicken is the most ordered thing in Australia and the first thing I thought of was “does Mermie like butter chicken?”

And now I wanna know the answer

yes mermie does. 😌 butter chicken with rice, garlic naan, mango lassi (maybe a rose one if they have it) and maybe some cheeky lil gulab jamuns if the place has some waiting, or a samosa. how rude of ubereats to tell on this great nation like that tho LOL. unforch the british genes run deep and a love of a good takeaway curry is apart of that. 🥹

[creepyscritches]

The way I am a bottomless pit for the paneer butter masala the restaurant down the street makes... I put myself in a food coma last night from it (no survivors) and I'm already like "Man I could go for some butter masala and garlic naan"

Maybe this means I should learn to cook this dish next 🤔

[antisocialxconstruct]

Okay I need you all to do me a favor: heat two cups of chicken broth in a pot and melt in a tablespoon of butter. Then add a couple cloves of minced garlic, some finely chopped mint, black pepper, cumin, coriander, and just a pinch of cinnamon, allspice, and dill. Then stir in a cup of basmati rice, simmer for about 20 minutes until it juuuust starts to brown on the bottom, stir it up so it's nice and fluffy, then enjoy your new perfect rice base with whatever protein or vegetables or whatever you see fit

[whiskerknittles]

thanks Dave Lister for introducing me to vindaloos. Genuinely the only thing I eat at my local Indian restaurant now

[ringneckedpheasant]

should I get tikka masala or should I try something new

[chappellrroan]

i will neverrr understand why people love to establish food supremacy. like, bhai tum jahan bade hue, jo khaya, you're obviously gonna be inclined to that na? what's absurd is you claiming that what others eat is not "as good" lol who gave you the authority to decide

EXACTLY and how are you claiming to be better at things than the makers themselves, just accept that you have yet to try more things and move on let others talk about the things they know without interrupting 😭

[solradguy]

Tired of keeping up with the news, shit sucks. I want some olds