Sunday, February 19, 2012
Fake Chicken Vindaloo
I don't claim to be a food expert at all, but I know what tastes good to me and what doesn't. For those of you who are experts, good for you and don't chastise this Vindaloo recipe. I did say it was fake. For those of you who have no idea what Vindaloo is...awesome! I know you won't judge me. Regardless of how accurate this recipe is, it's tasty if you are looking for something rich and curryish. This recipes comes from The Food in my Beard and is meant to be eaten in arepas. However, LSH and I decided to eat it over rice. Eat it however you want. This Vindaloo comes together pretty quickly and can be easily adapted. The measurements I will put for this recipe are approximate. I'm pretty sure I ended up adding way more curry powder and some other assorted spices. I also added potatoes. I made this own a while ago and we decided that potatoes would make it even better and they sure did. Play with it and make it your own!
Time: 30-45 minutes
2 sliced onions
2 1/2 Tbsp curry powder
3-5 chiles, depending on what heat you want, sliced (I used whatever was frozen in my freezer..I think jalapenos and Thai chiles were involved...)
Ginger (the original post recommends fresh, but I used powdered) - use however much you are comfortable with
5 cloves of minced garlic
4 chicken breasts
2 cups chicken broth (or enough to cover the chicken breasts in a pan)
1-2 potatoes diced
Hot cooked rice
Start with a deep skillet with a bit of olive oil over medium heat. Toss in the onions and soften them. As delicious as caramelized onions are, don't let them get to this point. Add in the curry powder, chiles, ginger, and garlic. Cook for 2-3 minutes until everything is softened and mixed. Throw the whole mixture in a food processor or blender and transform it into a paste. It's ok if there are still some chunks. It's up to personal preference. At this point you can try it and see if it needs more of something.
Sear both sides of the chicken breasts in the skillet. Add in the paste and cook for about 2 minutes still over medium heat. Pour in the chicken broth until the chicken is covered. You might use all of the 2 cups, you might need more, you might need less. Just cover those breasts... Stir it all around until the sauce smoothens out.
Add in the potatoes and simmer the lovely mixture until the chicken is completely cooked through and the taters are soft.
Add this point you can do what you want with the chicken. I took it out, shredded it, and then tossed it back into the sauce and we ate it over rice. Deliciousness...
Original post at http://www.thefoodinmybeard.com/2011/01/chicken-vindaloo-arepa.html