Easy Chicken Vindaloo Curry Recipe, Delicious Recipe Of Chicken Vindaloo Chicken Curry Recipe Simple

If you are a spicy food lover like i am you need to give your taste buds a treat and try this amazing chicken vindaloo recipe.

Calories in chicken curry and egg fried rice. A vindaloo is one of the hottest curries around and its the spiciest cooking sauce that we do. The tangy spicy blend of vinegar and indian curry spices in chicken vindaloo is sure to satisfy and its made without a pre made paste or sauce mix. Its reputation is often that it is mouth searingly spicy but the truth is that vindaloo does not have to be overly spicy it can also be prepared in milder forms to suit any palate.

You will sometimes see vindaloo with cubed potatoes added in to the mix. Cover and leave to marinate in the fridge for at least 3 4 hours or overnight. This recipe helps you make a really quick and easy vindaloo at home.

Today i am sharing the recipe for chicken vindaloo a beautiful version of the famous and scrumptious vindaloo curry. Vindaloo is a popular indian curry that can be made with a variety of meats such as pork lamb and chicken. You can use a slow cooker to make this recipe just follow the method and steps below and cook in a slow cooker for 3 4 hours or until the chicken meat is tender.

Add the chicken potatoes tomatoes chicken broth wine vinegar and bay leaf. Literally all you need is our cooking sauce and meat our sauce already blends tomatoes onions with cumin extensive amounts. A recipe for the popular spicy indian dish this spicy tangy chicken vindaloo curry is a quick and easy kitchen staple.

Add the garlic and onion to the pan and saute until golden brown. To prepare the chicken mix the lemon juice diced chicken vinegar garlic and ginger together in a large bowl with the dried spices. My version is wonderfully fiery though you can easily adjust the heat and spice to your preference.

Vindaloo is typically quite a spicy dish though when you make it at home you can easily control the spiciness level. You can use a slow cooker to make this recipe just follow the method and steps below and cook in a slow cooker for 3 4 hours or until the chicken meat is tender. If the vindaloo is too vinegary add soft dark brown sugar a little at a time to your taste.

Add to the casserole along with the ginger cumin mustard seed cinnamon cloves turmeric cayenne and paprika. Add the chicken plus the marinade and the stock and stir well. Remove the chicken to a 6 quart stove top covered casserole leaving the fat in the pan.

Taste and add salt and pepper to your liking. Bring to a boil over high heat then reduce heat to medium low cover and simmer until the potatoes are tender and the chicken is no longer pink in the center about 15 minutes. Stir in the tomato paste until no lumps of paste remain.