Chicken Vindaloo – A small batch

February 28, 2018 at 5:59 pm Leave a comment

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I’ve attempted vindaloo before, without much success. My mistake was attempting it entirely in a skillet. I didn’t realize the meat should be braised, resulting in a rich stew. Serve over rice with freshly made roti or naan. This recipe is based on one from America’s Test Kitchen, which they finished in the oven. I used a pressure cooker and I’m sure would work well in an InstaPot.

4 boneless skinless chicken thigh, cut into 1 1/2 inch pieces (please do not use chicken breast for this version of the recipe, you’ll be disappointed)
oil for sauteing
1 onion, chopped
4 cloves garlic, minced
2 teaspoons paprika
1/2 teaspoon cumin
1/2 teaspoon cardamom
pinch of clove
cayenne to taste
1 tablespoon flour
1 cup chicken stock
1 cup canned diced tomatoes
1 tablespoon vinegar
1 bay leaf
1 teaspoon sugar
salt and pepper

In a Dutch oven, over a medium-high flame, heat some oil
brown the chicken, in stages if necessary, and move from pan into a bowl once brown

In the dirty pan add a bit more oil
add onions and some salt and cook until softened, about 5 to 7 minutes
stir in garlic and spices
stir in flour and cook for 1 minute

Gradually stir in broth, scraping up any browned bits and smoothing out any lumps
stir in tomatoes with the juice, vinegar, bay leaves, sugar, and browned chicken with any accumulated juice
bring to simmer, cover pot, lower heat

Cook at a simmer for one hour on the stove top
or in the oven at 325℉
or for 30 minutes in a pressure cooker
for the InstaPot, follow the manufacturers directions

Season to taste

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Entry filed under: For One or Two, Indian, Low Carb, Main Course, Popular Ethnic Dishes, Uncategorized.

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