Chicken vindaloo

Chicken Vindalo Recipe with Jasmine Rice, Naan Cakes and Mango chutney.

This fragrant Indian dish, chicken in curry sauce, is being prepared. as usual with pickled chicken, and with the addition of large amounts of chili pepper. Here the chicken was pickled in a dry mix spice before Rachel stewed it in the same spices in tomato sauce. Vindalu is a dish of chicken stewed in sauce curry. The following spices make up curry: ginger, pepper chili, cumin, chili pepper, cardamom, cloves, allspice, tamarind, cinnamon, mustard seeds, fenugreek, coriander, turmeric.

Time: 2hour. one 5 minutes. Difficulty: easy Servings: 4 – 6 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Hen:

• 1 whole chicken, cut into hips, legs, wings and 2 parts skinless breasts excluding wings
• 2 – 3 large cloves of garlic, finely chopped
• 2 lime juice

Vindaloo:

• 2 tbsp. l vegetable oil
• 4 large cloves of garlic, finely chopped
• 2 fresh bay leaves
• 1 red chilli, seedless and chopped
• 4 centimeter piece of fresh ginger, peeled and grated
• 1 onion, chopped
• Salt
• 1 jar of canned small diced tomatoes in their own juice

Curry Blend:

• 1 tbsp. l with a hill of ground turmeric
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp hot paprika
• 1 tsp mustard powder
• 1/4 tsp ground cardamom
• 1/4 tsp ground cinnamon
• Mix all the ingredients

Innings:

• 1.5 tbsp. rice jasmine
• Naan cakes and ghee
• Crushed roasted peanuts or almonds
• Chopped fresh mint, cilantro
• Lime wedges
• Mango Chutney

Recipes with similar ingredients: chicken, curry, turmeric, coriander, cumin, paprika, mustard powder, cardamom, cinnamon, bay leaf, chili pepper, ginger root, tomatoes, onions, garlic, rice jasmine, naan cakes, ghee butter, chutney sauce, peanuts, almonds, mint, cilantro

Recipe preparation:

1. Place chicken (except wings) at any convenient dish, and grate with half a mixture of spices, garlic, lime juice and add some salt and pepper. Cover from the wind and leave marinate for 1 hour.
2. Place the chicken wings in a small pan, fill with water and salt. Bring to a boil, then reduce heat and cook with a slow boil for 30 minutes. At the end, leave 1 tbsp. broth for the sauce.
3. Heat vegetable oil in a large thick-walled pan. Add garlic, bay leaf, chili pepper, ginger, onion and leftover curry mixture. Season with salt. Cook often stirring until soft, 7 – 8 minutes. Add tomatoes and 1 tbsp. broth, bring to a boil. Add pieces of chicken and cover lid or foil, leaving a gap for steam to escape. Reduce fire and simmer the chicken in the sauce without boiling, about 30 min
4. For serving: Meanwhile, prepare the rice as per instructions on the packaging. Preheat naan in a pan by adding some water and then grease the hot tortilla with melted creamy butter. Serve vindalu, laying on hot rice, with naan cakes. And with mango chutney as a complement.