Anyone know a good Vindaloo curry recipe?

Question

Anyone know a good Vindaloo curry recipe? Preferably chicken, but lamb or beef would be great too.
No URLs please.

Answer 1

VINDALOO CURRY



2 teaspoons cumin seeds 1 teaspoon brown sugar

2-3 dried red chillies 10 tablespoons vegetable oil

1 teaspoon whole black peppercorns 2 onions chopped into fine rings

1 teaspoon cardamom seeds 250ml water

1 cinnamon stick 1 kg lamb or beef, trimmed & cubed

1 ½ teaspoons black mustard seeds 2.5 cm fresh ginger, grated

1 teaspoon fenugreek seeds 4 cloves of garlic, chopped

5 tablespoons white vinegar (100ml) 1 tablespoon ground coriander

1 ½ teaspoons salt ½ teaspoon turmeric





Make the vindaloo paste by grinding the spices (cumin through to fenugreek), add vinegar, salt and sugar.



Heat oil and fry the onions until dark brown and crisp, then remove with a slotted spoon to retain the oil and process with the ground spices and 2-3 tablespoons of water. This paste may be frozen for later use.



Pat dry the meat. Put the garlic & ginger into a blender with 2-3 tablespoons of water and grind to a smooth paste. Re-heat the oil in the pot and brown the meat in batches, removing each batch with a slotted spoon when done. Add the garlic & ginger puree to the pot, reduce the heat and stir for a few minutes. Add the coriander and turmeric, stir once or twice, then add the vindaloo paste, meat and 1 cup of water. Bring to the boil, cover and simmer gently until the meat is soft and tender, stirring from time to time. (usually about 1 hour for lamb, 2 hours for beef).



The curry will benefit greatly if made the day before and kept in the refrigerator overnight, re-heating before needed.



Serve with rice, potato & spinach curry and a variety of chutneys.

Answer 2

Ingredients



Serves 2



* 1 Medium potato peeled and chopped

* 2 carrots peeled and chopped

* 1 parsnip peeled and chopped

* Quarter of a small cauliflower chopped

* 1 Broccoli floret chopped

* 1 Cup of Curry Massalla Gravy-click for recipe

* Quarter of an onion finely chopped.

* 2 Teaspoon Curry Powder

* 2 Teaspoon Chilli Powder

* 8 Finely Chopped Green Finger Chillies

* 4 Teaspoons Garlic Puree

* 2 Teaspoons Ginger Puree

* 5 Tablespoons Vegetable Oil

* 4 Tablespoons roughly chopped coriander leaves

* 1 Tablespoon whole coriander leaves

* 1 teaspoon Garam Massalla





Method



Chop the vegetables to an even size about 4mm cubed. Bring a pot to the boil with a little salt and then boil the vegetables for 5 minutes. Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the vegetables and half the Massalla Gravy and simmer for 10 minutes or until the vegetables are cooked, stirring constantly. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.

Answer 3

Chicken Vindaloo

Spicy Chicken Curry





Nearly every Indian restaurant serves something that it calls Chicken Vindaloo, but the dish varies greatly from place to place. This recipe is a modification of a vindaloo recipe that appears in Madhur Jaffrey's Indian Cooking (Barron's 1983). I've attempted to approximate the Chicken Vindaloo served at The Tandoor Palace on Second Avenue in New York



serves 4-6



2 tsp

(10 ml) whole cumin seeds



1 tsp

(5 ml) black peppercorns



1 tsp

(5 ml) cardamom seeds



3 in

(10 cm) stick cinnamon



1 1/2 tsp

(8 ml) whole black mustard seeds



1 tsp

(5 ml) whole fenugreek seeds



5 Tbsp

(75 ml) white wine vinegar



1 tsp

(5 ml) salt



1 tsp

(5 ml) cayenne pepper



1 tsp

(5 ml) light brown sugar



10 Tbsp

(150 ml) vegetable oil



2 large yellow onions, peeled and cut into half-rings



6 Tbsp

(100 ml) water



1 in

(2-cm) cube of fresh ginger, peeled and coarsely chopped



8-10 cloves garlic, peeled and coarsely chopped



1 Tbsp

(15 ml) ground coriander seeds



1/2 tsp

(2.5 ml) ground turmeric



2 lb

(1 kg) boneless chicken breast, cut into bite-sized pieces



8 oz

(250 ml) tomato sauce



1/2 lb

(250 g) new potatoes, peeled and quartered





1

Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder. In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside.

2

Heat oil in large saucepan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions with a slotted spoon and put them in a blender. Turn off the heat, but do not discard the oil. Add 3 Tbsp (50 ml) water (or more if necessary) to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the vindaloo paste.

3

Put the ginger and garlic in a blender. Add 3 Tbsp (50 ml) water and blend until you have a smooth paste.

4

Heat the remaining oil in the saucepan over medium heat. When hot, add the ginger -- garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds. Add the chicken, a little at a time, and brown lightly.

5

Add the vindaloo paste, tomato sauce and potatoes to the chicken in the saucepan. Stir and bring to a slight boil.

6

Cover the saucepan, reduce heat to low, and simmer for about an hour, or until potatoes are tender.

7

Serve over rice.

Don't undercook the onions. They should be cooked until dark brown. If the onion paste turns out gray rather than brown, then the onions were not cooked enough.



This dish is very, very hot. It may not seem so at first, but the spices have a cumulative effect that builds up over the course of the meal.

Answer 4

(this is the one i use)



Chicken Vindaloo



3 cups chopped onions

1 1/2 cups chopped seeded tomatoes (about 4 medium)

2 1/2 tablespoons distilled white vinegar

1 large garlic clove, chopped

1 teaspoon minced peeled fresh ginger

1 teaspoon tomato paste

1 teaspoon garam masala*

1 teaspoon ground turmeric

1/2 teaspoon paprika

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon (or more) cayenne pepper

2 tablespoons vegetable oil

6 skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces

1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces

1 1/2 cups low-salt chicken broth or water



Blend first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until paste forms.



Heat oil in heavy large pot over medium-high heat. Add paste from processor and cook until golden, stirring occasionally, about 3 minutes. Add chicken and potatoes; sauté 5 minutes. Add broth; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are tender, stirring occasionally, about 15 minutes.



Uncover and simmer until chicken is cooked through, about 5 minutes longer. Season with more cayenne, if desired, and salt and pepper.



Masala is available at Indian markets, some specialty foods stores, and many supermarkets. To substitute, mix 3/4 teaspoon ground cumin, 3/4 teaspoon ground coriander, 1/2 teaspoon ground pepper, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground cinnamon; use 1 teaspoon of mixture.