Last Saturday while I was writing my post for the day about my goals for my 101 things in 1001 challenge, I realised I still hadn’t learned any new recipes this month. Two days left of the month and I had to come up with something. I found this fairly easy recipe for naan bread and decided to try that one and maybe make some chicken vindaloo, which I’ve also never cooked before, to go with the bread.
I cooked the chicken vindaloo, which took longer than expected, but turned out really delicious. As me and my husband sat us to eat I had a feeling something was missing. After a while I realised I never made the naan bread, which I was supposed to do in the first place. Silly me. Maybe I’ll share that recipe with you some other time, but for now you’ll get this fast chicken vindaloo recipe without overnight marination from the Indian Curry Recipes blog.
Cook Time : 70 min
- 2 teaspoons cumin seeds whole
- 1 teaspoon black peppercorns
- 1 teaspoon cardamom seeds
- 3 sticks cinnamon
- 1 1/2 teaspoons black mustard seeds
- 1 teaspoon fenugreek seeds
- 5 tablespoons white wine vinegar
- 1 teaspoon salt
- 1 teaspoon red chilli powder
- 1 teaspoon brown sugar
- 10 tablespoons vegetable oil
- 2 large onions peeled and sliced
- 6 tablespoons water
- 1 inch cube of ginger chopped
- 10 clove garlic chopped
- 1 tablespoon ground coriander
- 1/2 teaspoon turmeric
- 2 pounds chicken breast boneless, diced
- 8 ounce tomato puree
- 1/2 pound potatoes peeled and diced
- 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.
- 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 about 3 T 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.
- Put the ginger and garlic in a blender. Add about 3 T water and blend until you have a smooth paste.
- 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.
- Add the vindaloo paste, tomato sauce and potatoes to the chicken in the saucepan. Stir and bring to a slight boil. Cover the saucepan, reduce heat to low and simmer for about an hour, or until potatoes are tender.
Serve over rice.
I couldn’t find any fenugreek seeds from my local grocery store, so I left them out. I also couldn’t find black mustard seeds, so I used yellow ones.
I also accidentally skipped a section while cooking and forgot to add all the ingredients, but I just added them later. That’s the way I usually cook… 🙂 I’m sure I couldn’t have done much harm, since all the ingredients simmer in the pan together for an hour. And anyway, it was absolutely delicious and could easily serve more than four even in our household.
Have a happy new year!
With warm hugs and gentle thuds – Keri
This is part of 101 things in 1001 days task number 48; Learn how to cook a new dish every month.