Post by Loupy on Jan 27, 2012 10:48:36 GMT -7
Quick Chicken Vindaloo
by Dawn Yanagihara-Mitchell
photo: Scott Phillips
Vindaloo is an extremely spicy Indian curry dish; our version has heat but doesn’t overwhelm. The dish goes well with jasmine rice and naan. If you've got time, make your own Homestyle Indian Naan, but if you make the vindaloo on a weeknight, store-bought naan is fine.
Serves 4
Ingredients:
1-1/2 Tbs. curry powder
2 tsp. hot paprika
Freshly ground black pepper
1-1/2 lb. boneless, skinless chicken thighs, trimmed and cut into 3/4- to 1-inch pieces
8 medium cloves garlic, minced
4 Tbs. red wine vinegar
Kosher salt
2 Tbs. canola oil
1 medium yellow onion, thinly sliced
1 Tbs. grated fresh ginger
1 (14-1/2-oz). can diced tomatoes, drained, 1/3 cup juice reserved
3 Tbs. chopped fresh cilantro
Instructions:
In a small bowl, stir the curry powder, paprika, and 3/4 tsp. black pepper.
Put the chicken in a medium nonreactive bowl, sprinkle with 1 Tbs. of the curry powder mixture, about half of the garlic, 2 Tbs. 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 shimmering.
Add the onion and ¼ 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 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 tomato juice, remaining 2 Tbs. vinegar, and 2/3 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.
Season to taste with salt and pepper.
Serve sprinkled with the cilantro.
Nutrition Information
Calories: 360
Fat: 20
Fat Calories: 180
Saturated Fat (g): 4
Protein: 33
Monounsaturated Fat: 9
Carbohydrates: 12
Polyunsaturated Fat: 5
Sodium: 670
Cholesterol: 110
Fiber: 2
From Fine Cooking 109 , pp. 26
December 30, 2010
by Dawn Yanagihara-Mitchell
photo: Scott Phillips
Vindaloo is an extremely spicy Indian curry dish; our version has heat but doesn’t overwhelm. The dish goes well with jasmine rice and naan. If you've got time, make your own Homestyle Indian Naan, but if you make the vindaloo on a weeknight, store-bought naan is fine.
Serves 4
Ingredients:
1-1/2 Tbs. curry powder
2 tsp. hot paprika
Freshly ground black pepper
1-1/2 lb. boneless, skinless chicken thighs, trimmed and cut into 3/4- to 1-inch pieces
8 medium cloves garlic, minced
4 Tbs. red wine vinegar
Kosher salt
2 Tbs. canola oil
1 medium yellow onion, thinly sliced
1 Tbs. grated fresh ginger
1 (14-1/2-oz). can diced tomatoes, drained, 1/3 cup juice reserved
3 Tbs. chopped fresh cilantro
Instructions:
In a small bowl, stir the curry powder, paprika, and 3/4 tsp. black pepper.
Put the chicken in a medium nonreactive bowl, sprinkle with 1 Tbs. of the curry powder mixture, about half of the garlic, 2 Tbs. 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 shimmering.
Add the onion and ¼ 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 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 tomato juice, remaining 2 Tbs. vinegar, and 2/3 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.
Season to taste with salt and pepper.
Serve sprinkled with the cilantro.
Nutrition Information
Calories: 360
Fat: 20
Fat Calories: 180
Saturated Fat (g): 4
Protein: 33
Monounsaturated Fat: 9
Carbohydrates: 12
Polyunsaturated Fat: 5
Sodium: 670
Cholesterol: 110
Fiber: 2
From Fine Cooking 109 , pp. 26
December 30, 2010
