Submitted by: wamozart12
Difficulty Rating: easy/medium
Warning: spicy!
This also works with other meats: pork, beef, lamb.
INGREDIENTS:
- 1-2T oil (vegetable or olive, or ghee if you have it)
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2T vindaloo blend (available from Penzeys.com, or make your own, recipe follows)
- 1/2t salt
- 1/4 cup cider or malt vinegar
- 1lb chicken (white or dark meat), chopped into bite-sized pieces
- 2-3 potatoes, peeled and chopped into bite-sized pieces
- 2/3 cup plain yogurt (fat-free or regular)
- (optional: 1lb washed fresh spinach)
DIRECTIONS:
- In a large pan, heat oil and add onion and garlic. Saute over medium-high heat for about 4 min.
- Meanwhile, make a paste of vindaloo spice, salt and vinegar. Add the paste to the onions, stir to coat, and saute for another 2 min.
- Then add chicken and sear over medium-high heat for 2 min, then add potatoes and cook for about 5 min.
- Add yogurt and about 1 cup of water, stir, and cook, covered, for about 30 minutes on medium heat, until the potatoes are soft and the pork is cooked through. Check often to make sure liquid doesn't all boil off, add more water if necessary.
- At the end of the 30 minutes, add the spinach (if you're using it) to the top of the pan, replace cover and allow to wilt for a couple minutes, then stir to coat spinach in sauce.
Make your own vindaloo spice (makes about 5T):
2T curry powder
1T garam masala
2t cayenne pepper
1t hot mustard powder
1t degi mirch (a kind of pepper) or paprika
Serve with basmati rice or naan:
Basmati Rice
- 1.5cups basmati rice
- 1T oil, butter or ghee
- 1 2inch cinnamon stick
- 2 green cardamom pods
- 2 whole cloves
- 1T cumin seeds (or ground cumin)
- 2.5 cups water
- 1/2t salt
DIRECTIONS:
- Soak rice in enough water to cover for 20-30 min.
- Heat oil in a pan, add cinnamon stick, cardamom pods, cloves and cumin. Stir and cook for 2 min, until toasted.
- Drain the rice and add to pan, stir for 2 min to coat with oil and spices and to toast the grains.
- Then add water and salt. Bring to a boil, then reduce to a simmer and cook (covered) until the liquid has all been absorbed, about 15-20 min.
Naan starter:
- 2t active dry yeast
- 1/2 cup warm water
- 2t sugar
- 2T milk
- 2T yogurt
- 1T sugar
- 1t salt
- 2-2.25 cups all-purpose flour
DIRECTIONS:
- Start yeast in warm water with 2t sugar.
- Leave for 10 min, then add milk, yogurt, 1T sugar, salt and flour, combine to form a soft dough.
- Knead 6-8 minutes, then let rise for an hour.
- Form golfball-sized balls and leave on a tray/cookie sheet for 30 min, covered, to rise. Roll out each dough ball with a rolling pin, and cook on a hot greased grill pan (or frying pan) over high heat, about 2 min per side.
- Brush with melted butter and sprinkle with dried basil, or herb of choice.
