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Tuesday, September 16, 2014

Chicken Vindaloo

One of the best curry which I like and has been cooking this often whenever they is plain yoghurt in the fridge.  Surprisingly, I have never shared this recipe here.  The curry tasted so good and the aroma fills my kitchen when I reheat it before serving.
Recipe Source - At Home with Amy Beh 2 [slightly modified]
Verdict - easy to cook.  Very aromatic, tasty, spicy, savoury and sourish curry chicken.  According to Amy Beh, Chicken Vindaloo tastes best if kept for a few hours before serving.  This allows the flavours to seep in.  Goes well with naan or any Indian bread and plain white rice.
I served this dish with Indian Style Fried Cabbage [recipe tomorrow], my favourite Papadum and plain white rice.  Yummy, yummy, yummy.
[serves 4-6]
600 gm boneless chicken thighs - skinned and chopped bite-size pieces
1/4 tsp ground black pepper
1/2 tsp salt
1 tbsp grated ginger
1 tbsp grated garlic
1/2 cup plain yoghurt [125 ml] 
2 tbsp lemon juice
1/2 - 1 tsp salt
1/2 tsp ground black pepper

3 tbsp oil
2 sprig curry leaves
1 big onion - diced
1 tomato - diced
3 tbsp meat curry powder [mix with a little water into a paste]
1 tbsp tomato puree [I used tomato sauce]
125 - 150 ml water [I used slightly more cos' I want my liquid in this dish]
  1. Season chicken with marinade for several hours or overnight in the refrigerator.
  2. Heat oil in a pot or wok, fry onions until soft and fragrant.  Add in curry leaves, tomatoes, curry powder paste.  Fry until oil separates.
  3. Add in the marinated chicken and tomato sauce/puree.  Stir fry to mix well or until the chicken pieces are firm.
  4. Add in water.  Bring to boil then lower heat to simmer until gravy is thick and chicken is tender and cooked.
  5. Add seasoning to taste.  Garnish with coriander leaves if preferred.
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg
    I'm submitting this post to Cook Your Books Event #16 hosted by Joyce of Kitchen Flavours


Phong Hong said...

Kimmy, that reminds me that I have not cooked curry for quite some time. Most curies keep well and taste much better the following day.

Anonymous said...

may i know is tomato sauce same as
tomato ketchap u are using,,
shoep to hear from u,,thanks

Kimmy said...

Hi Phong Hong, there are so many varieties of food to try and we tend to forget the 'old faithful' awesome dish. I do miss curries especially the spicy, fiery ones. Sometimes, I even cooked Assam Belai to drink as a soup. Crazy over spicy food.

Kimmy said...

Hi Anonymous, yes you are right. You can use tomato puree if you have it but the requirement is very small.

kitchen flavours said...

Hi Kimmy,
Looks really delicious, I love Indian cuisine. I would cook more, and enjoy the leftovers the next day! Thanks for sharing with CYB!

Diana Gale said...

Hi Kimmy I have been looking for a good curry to go with the naans I want to make. Looks like I have found it!!! Thanks for sharing!

Kimmy said...

Hi Joyce, my hubby loves dhall curry, this one is another curry which he likes most.

Kimmy said...

Hi Diana, great idea to serve this curry with Naan. Will keep in mind this combination.

Kit @ i-lostinausten said...

Hi Kimmy,
This looks real sedap with rice . My kind of comforting meal & I'm also crazy for spicy pedas food . ;)

Kimmy said...

Hi Kit, I don't mind having this curry often. It's so tasty and I don't worry about bones. Enjoy very much chewy at the tasty chicken meat.

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