Chicken Vindaloo – A spicy Indian curry you can make at home. Lots of spices some together for a super flavorful dinner. Serve over rice or with naan bread.
Indian food is relatively new to me. I have been experimenting with it more and more like Easy Coconut Chicken Curry. I grew up in a pretty conservative food household. Cashew Chicken was considered adventurous for Chinese food. Indian, Thai, Japanese – unheard of. We did live in the Midwest, so coming across those type of restaurants would have been difficult, and it just wasn’t something my Mom had any interested in cooking.
In her defense, even if she would have wanted to try it, I think my dad would have revolted. He has gotten better as I have gotten older, but still when he goes to a Chinese buffet, he mainly goes for the fried shrimp. I can get him to eat my Butter Chicken Recipe when he comes to visit though.
So being that Indian food is new to me, I have had some hit or misses in the past. Then my husband ordered Kitchens of India from Amazon for me to try. I must say, I almost NEVER cook from a box or mix, but these are amazing! Super simple, but really really good.
Then I saw Rachael Ray make this Chicken Vindaloo on her show, and I thought why not? I will try it. It was good, but very similar to the stuff in the mix. I told my husband after dinner that even though it was more work than the other stuff, I am still proud that I was able to make from scratch something that tasted as good as the mix. The mix is made in India, and it claims to be authentic – so I am going to believe that it is!
Serve with some Naan bread for a delicious meal! (Naan recipe to follow in a different post, so stay tuned) If you are a fan of Rachael Ray recipes you should check out Taste and Tell. She has a great “Saturday’s with Rachael Ray” series that is full of great recipes!
Chicken Vindaloo - A spicy Indian curry you can make at home. Lots of spices some together for a super flavorful dinner. Serve over rice or with naan bread.
- 1 Tbls turmeric
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp paprika
- 1 tsp dry mustard
- 1/4 tsp ground cardamom
- 1/4 tsp cinnamon
- 2 pounds boneless skinless chicken cut into bite size pieces
- 6 cloves garlic finely chopped
- salt and pepper to taste
- 2 whole limes juiced
- 2 Tbls vegetable oil
- 2 inch piece ginger, grated or minced
- 2 bay leaves
- 1/4 tsp ground caramom
- 1 fresno chili (or jalapeno) seeded and finely chopped
- 1 can (15 oz) can crushed tomatoes
- 1 cup chicken stock
- chopped peanuts
- lime wedges
Combine all of the spices for the spice blend in a bowl. Mix well.
Place the cut up chicken in a small baking dish. Sprinkle 1/2 pf the spice blend over the chicken. Add 2 cloves garlic, lime juice, and season with salt and pepper. Mix until well coated. Cover and refrigerate for 45-60 minutes.
Heat a large skillet or heavy bottom pot over medium high heat. Add oil. Add onion and cook for 4-5 minutes until soft and translucent. Mix in garlic, bay leaves, ginger, fresno pepper, and the remaining spice blend. Cook for 3-4 minutes, stirring frequently.
Stir in tomatoes and chicken stock. bring to a boil. Add chicken to the pan. Cover partially with a lid and cook for 20 minutes.
Serve over rice garnished with peanuts, cilantro, and lime wedges.
Recipe from Rachael Ray