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Chicken Vindaloo step by step, a musical thread

post #1 of 5
Thread Starter 

Chicken Vindaloo

 

 

First slice and gently fry some onions:

 

Don't fry too fast, but get some color on them. That will determine the taste and color of your Vindaloo.

 

 

That's it, getting there. Let's get a deeper color. Deep is good. 

 

 

Now we're getting somewhere.  Let's push this a bit farther. (who wants to eat a gray Vindaloo? Nobody!)

 

 

Very nice. Not much left huh? Well that's why we started with a LOT. Color looks right, so let's process the onions to a puree (add a bit of water if necessary): 

 

 

Now mix all sorts of yellow spices. I see some mustard there, some ginger, some cumin, some brown sugar, cinnamon, and even some cardamom seeds that were just ground, and some black pepper... and salt:

 

 

Mix with some white wine vinegar and let steep for a few minutes:

 

 

 

Mix that with your pureed onions, and you have your Vindaloo paste!

 

 

Now cut your chicken: 

 

 

And start frying it: 

 

 

 

Now prep some garlic and some ginger: 

 

 

 

While you're taking a time out and tasting your first glass of Pinot Noir (you know, to make sure it will compliment the dish just right), have a young family member take care of punishing the garlic and ginger for all the bad, bad things they've done: 

 

 

And finally add to the chicken: 

 

 

Hmmm... it's starting to smell incredible in this kitchen!! Add about 8oz of tomato sauce and your Vindaloo paste: 

 

 

Cook slowly: 

 

 

Serve with Basmati rice and a Naan (Trader Joe's to the rescue). Enjoy!! smile.gif

 

 

 

 

 

 

 

post #2 of 5

Awesome.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #3 of 5

Talk about putting me in the mood.

 

What a nice thread FF, I really enjoyed it, especially how your son was involved in the prep of this dish. What nice learnig skills from his papa.

 

There are so many spices you could add to this dish. (cassia bark, fenugreek etc)

 

Nothing wrong with dessicated coconut , cooked  in the dish or sprinkled on top prior to serving.

 

Can't wait for the next musical thread. thumb.gif

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #4 of 5

Freakin' excellent. 

 

You like powdered ginger? I brought some back from thailand and it didn't exactly live up to expectations (it was in a sealed bag). It's been sitting in my pantry since. Probably dead by now. 

post #5 of 5
Thread Starter 

@ Ordo: Thank you! smile.gif

 

@ Petals: My son is my best helper. When I'm cooking is the only time I can get him to wash his hands within 10 seconds - just because he's so eager to help. I used to reply "No, I don't have time to make you do things, I just need this dinner to be ready quickly" but I realized that the smallest tasks are exciting to him, even if it's just handing me the potatoes one by one as I'm peeling them!! I guess he just wants to be with me, and to watch me. He's pretty much responsible for the mortar and pestle now. Anything I need smashed or ground I give to him. But he's also helping with all sorts of other tasks including flipping steaks with tongues, pouring pancake batter in the pans, etc....!!! 

 

By the way you were right, there WAS some fenugreek too in that bowl! On the other hand, I've never tried cassia bark. Interesting. And never thought of adding dried coconut... but why not!!

 

@ Jake: Thanks! I do like powdered ginger, I use it in pretty much all my tajines and couscous...

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