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  • Spicy Chicken Vindaloo

    In case you haven't caught on yet, Ozzy and I love our spicy foods. However, after discovering a couple of weeks ago that serrano peppers are NOT "like" jalapeno peppers (serranos are about 15k heat units higher according to the Scoville Chile Heat Chart), I needed to find a safer way for us to ingest these tasty little firecrackers.

    A friend of mine who shares the same love of spicy Indian (and Vietnamese, Thai, etc.) dishes, shared her recipe for Chicken Vindaloo with me. It was a huge hit. With her permission, I'm posting it here. Thanks Pat!


    Pat Williams Spicy Chicken Vindaloo
    Ingredients
    1 1/2 tbsp curry powder
    1/2 tsp ground cayenne pepper
    3/4 tsp freshly ground black pepper
    1 1/2 lb. boneless, skinless chicken thighs* -- trimmed and cut into 3/4- to 1-inch pieces
    2 medium cloves garlic, minced (or up to 4 if you are a garlic lover)
    4 tbsp red wine vinegar
    3/4 tsp Kosher salt or sea salt
    2-3 tbsp canola oil
    1 medium yellow onion, thinly sliced**
    2 green serrano chiles, seeded and chopped very fine
    1 tbsp grated fresh ginger (most people remove the outer skin, but I’m lazy and just use a fine grater)
    1 (14 1/2 oz) can diced tomatoes, drained, 1/3 cup juice reserved
    1/3 cup water
    3 tbsp chopped fresh cilantro

    *I like the thighs because they are moister – but you can use breast meat if you wish
    **I like to cut the onion in half and then thinly slice it into the thin arcs instead of the whole rings.
    Directions
    In a small bowl, stir the curry powder, cayenne, and 3/4 tsp black pepper.

    Put the chicken in a medium nonreactive bowl, sprinkle with 1 tbsp of the curry powder mixture, about half of the garlic, 2 tbsp of the vinegar, and 3/4 tsp salt; toss to coat. Set aside at room temperature.

    Heat the oil in a 10- to 11-inch straight-sided sauté pan over high heat until simmering.

    Add the onion and 1/4 tsp salt and cook, stirring occasionally with a wooden spoon, until it softens and begins to brown around the edges, 4 to 5 minutes.

    Reduce the heat to medium high, add the serranos, the ginger, the remaining garlic, and the remaining curry powder mixture and cook, stirring, until fragrant and well combined, about 45 seconds.

    Add the tomatoes and mix to combine, scraping the bottom of the pan with the spoon.

    Stir in the chicken, reserved 1/3 cup tomato juice, remaining 2 tbsp vinegar, and 1/3 cup water.

    Bring to a boil, cover partially, reduce the heat to medium, and simmer, stirring occasionally, until the chicken is tender and cooked through, 15 to 20 minutes.

    It should be a little saucy, not dry when you’re done – so add a bit more water as needed. Season to taste with salt and pepper. Serve sprinkled with the cilantro. Serve with your favorite rice – I like basmati. And you can serve some plain yogurt with it if you want to cool it down on your tongue a bit. It’s not strictly authentic, but sometimes I like to throw in some garbanzos, and maybe a little zucchini or whatever veg you like while cooking the chicken.

    ---

    At the point where Pat says to bring it to a boil then simmer, I decided to throw it in the crockpot (6 hrs on low) so that I could forget about it while I attended to something else. The aroma coming from the kitchen (because Ozzy kept lifting the lid to stir 'n sniff) was amazing. We rarely eat rice because of the carbs (I'm LCHF, he's diabetic), but if I'd had some cauliflower (and more time) on hand, I would have whipped up some cauliflower rice to serve with it.

    The macros below were calculated for 2 lbs of boneless, skinless chicken breasts and bacon fat used in place of canola oil. Also, the can of diced tomatoes was 17 oz and I didn't use cilantro. I also used five cloves of garlic instead of three because two were set aside for the naan bread I didn't end up making. I had already made cheesy jalapeno bread the day before and Ozzy suggested I use that up instead. I didn't have any of the bread, so the macros reflect the vindaloo only.

    Per serving (makes 6):
    Calories 208 | Total Carbs 7g (8g carbs - 1g fiber) | Fat 6g | Protein 28g


    Comments 1 Comment
    1. Lego's Avatar
      Lego -
      Looks good though not a big fan of spicy I will take your word on it.
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