chicken vindaloo

June 16, 2011 § 10 Comments

another recipe courtesy of my mother. there are many chicken curry variations out there, depending on which country or region of india we’re speaking of. in this case, it leans in the direction of japanese style – there are quite a few indian restaurants in japan. hope you enjoy this variation!

ingredients: {serves 4}
• 1 small onion – finely chopped
• 4 carrots – chopped into coins
• 2 garlic cloves – finely minced
• raw ginger root – 1/4 inch, finely chopped
• 3 new yellow potatoes – roughly chopped into 1/2 cubes
• 3 boneless, skinless chicken breasts – cut into 1/2 inch pieces {natural &
organic is best}
• frozen peas – 1/2 to 1 cup {thawed or not}
• cooked rice {basmati, jasmine, japanese sticky, brown – i use whatever i have
on hand}
• spices of your choice – just a pinch here & there {cumin, curry, herbs de
provence, cardamom}
• s&b oriental curry powder – 1 to 2 t
• s&b golden curry bar – 1 to 2 squares
fukujinzuke – garnish {optional}
• chopped flat-leaf parsley
• salt and pepper


to do:
add a little olive or vegetable oil to a stock pot. over medium heat, sautee the onions, garlic, carrots and ginger with a little salt and pepper until slightly softened. add the potatoes and cook for five minutes or so. next, add the chicken into the pot and season with spices. toss together lightly for a few minutes. add water or chicken stock just enough so that all of the ingredients are slightly submerged. turn heat to medium-low and cook for around 40 minutes or so, to an hour. once the chicken is cooked through and the vegetables are tender, add the curry block in and stir to incorporate. the sauce will become a nice golden sepia color and slightly thicken.

add in the peas at the last few minutes to ensure that bright green color. serve over hot rice and top with a little bit of fukujinzuke, around 1 teaspoon to 1 tablespoon – i like to add a lot. it adds a nice salty bite and a bit of crunch to the slow-cooked, hot curry sauce. sprinkle with chopped parsley as well. serve with a simple, fruity red wine such as merlot or red zinfandel, and garlic naan will up the authenticity factor – trader joe’s has a great one. enjoy!

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