I thought I had a total plan for chicken vindaloo until I started making it. Changed course completely – and to marvelous effect.
Vindaloo spice is a combination of numerous ingredients. I would probably never make it from scratch, but with Savory Spice Shop just 10 minutes away, we just get it there.
Some additions of mine: white vinegar and tomato paste. Also chose to make it on the stovetop instead of under the broiler. We liked the result.
Chicken vindaloo (4 servings)
4 bone in and skin on chicken thighs
3 tbsp vindaloo seasoning
3 tbsp olive oil
3 tbsp water
3 tbsp tomato paste
2 tbsp white vinegar
¼ medium onion, chopped
chicken stock, maybe 1/3 cup
Brine the chicken for several hours. Rinse well with cold water and dry with paper towels.
Heat a little olive oil in a big skillet. Brown the chicken on both sides for 3 minutes per side. Set aside.
Mix together vindaloo seasoning, olive oil, water, tomato paste and white vinegar.
Heat some olive oil in the skillet. Saute the onion for 3 – 4 minutes. Add vindaloo paste, heat and stir until bubbling. Add the chicken, turning to coat with the sauce. Bring to a simmer (add some chicken stock to thin it so it will bubble happily), cover and cook 25 – 30 minutes, turning once, until the chicken is cooked through.
Serve over basmati rice.
Vindaloo spice is a combination of numerous ingredients. I would probably never make it from scratch, but with Savory Spice Shop just 10 minutes away, we just get it there.
Some additions of mine: white vinegar and tomato paste. Also chose to make it on the stovetop instead of under the broiler. We liked the result.
Chicken vindaloo (4 servings)
4 bone in and skin on chicken thighs
3 tbsp vindaloo seasoning
3 tbsp olive oil
3 tbsp water
3 tbsp tomato paste
2 tbsp white vinegar
¼ medium onion, chopped
chicken stock, maybe 1/3 cup
Brine the chicken for several hours. Rinse well with cold water and dry with paper towels.
Heat a little olive oil in a big skillet. Brown the chicken on both sides for 3 minutes per side. Set aside.
Mix together vindaloo seasoning, olive oil, water, tomato paste and white vinegar.
Heat some olive oil in the skillet. Saute the onion for 3 – 4 minutes. Add vindaloo paste, heat and stir until bubbling. Add the chicken, turning to coat with the sauce. Bring to a simmer (add some chicken stock to thin it so it will bubble happily), cover and cook 25 – 30 minutes, turning once, until the chicken is cooked through.
Serve over basmati rice.
I looked up what goes into vindaloo...yea, much better to buy it somewhere!! lol Stephen, you have out done yourself once again. This dish looks and sounds AMAZING! I must purchase vindaloo spice asap! Hope you at least saved me a bite!! YUM!
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