How To Make A Chicken Vindaloo
How To Make A Chicken Vindaloo
Fixings
1 teaspoon ground turmeric
½ teaspoon ground cardamom
½ tablespoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon ground cloves
½ teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon cayenne pepper, or to taste
1 tablespoon olive oil
2 cups slashed onion
3 cloves garlic, minced
1 tablespoon ground new ginger root
1 tablespoon tomato glue
1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
2 enormous potatoes, cut into 1/2-inch 3D shapes
2 (14.5 ounce) jars diced tomatoes, depleted
1 ½ cups chicken stock
2 tablespoons wine vinegar
1 cove leaf
salt and dark pepper to taste
Chicken Vindaloo
Stage 1
Toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch broiler or huge pot over medium-low intensity until the flavors are fragrant, around 2 minutes. How To Make A Chicken Vindaloo.
Mix the flavors continually as they toast, taking consideration that they don’t consume. Mix in the olive oil, onion, garlic, and ginger. Increment intensity to medium, and cook until mellowed, around 5 minutes.
Stage 2
Mix in the tomato glue until no chunks of glue remain. Add the chicken, potatoes, tomatoes, chicken stock, wine vinegar, and inlet leaf.
Heat to the point of boiling over high intensity, then, at that point, lessen intensity to medium-low, cover, and stew until the potatoes are delicate, and the chicken is presently not pink in that frame of mind, around 15 minutes.
Eliminate the cover, and cook 5 minutes more to somewhat thicken. Season to taste with salt, dark pepper, and cayenne pepper to serve.
Nourishment Facts
Per Serving: 417 calories; protein 26.3g; carbs 50.4g; fat 11.6g; cholesterol 70.3mg; sodium 785.1mg. Full Nutrition.
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