Chicken Vindaloo
Zach Johnston
6
10 minutes
50 minutes
Chicken Curry
This spicy and slightly tangy curry was brought to the region by the Portuguese. It was traditionally made with pork but now versions using chicken, prawns, and lamb are also popular. For instance, we will be using chicken today!
Vindaloo is a hot and spicy curry that has acidic and vinegar-tinged notes. It has a bright red color and all these together make it different from other Chicken curries.
This meal is best served with Indian steamed basmati rice. For a wholesome Indian meal and easy weeknight dinner, I recommend the following recipes.
Ingredients
1 whole chicken, cut into 8 pieces (skin removed)
1 onion (chopped)
1 tablespoon tomato paste
Salt to taste
blank
2 tablespoons of Vindaloo Curry
2 cans of coconut milk
1/2 cup of Chicken or vegetable stock
Directions
Wash and pat dry the chicken pieces and sauté in a large sauce pan on med-high heat.
Then add the rest of your ingredients; vindaloo curry, coconut milk, stock onion, and tomato paste
Simmer on stove top. The sauce will reduce and thicken slightly. Salt to taste. Serve over rice or baby spinach.
Comments (0)
There are no comments for this article. Be the first one to leave a message!