Captain Crunch and I are on a mission. We both love Indian food, but we want to be able to make it ourselves. We’ve had mixed results, with a few successes I’m more than happy to share here. When we came across this vindaloo recipe, and found it both easy and delicious, we were thrilled.
Vindaloo is supposed to be spicy, but this wasn’t too bad. You could increase the heat by adding more chilies, or you could cheat and just add Sriracha. We ate this with peppers, but next time I think I’ll add some boiled chopped potatoes, too. We ate it with some delicious naan, a new recipe my dad sent me that I like even better than my old one. I’ll post it for you later this week 🙂
1 teaspoon minced garlic
1.5 tablespoons minced fresh ginger (use a cheese grater)
3/4 tablespoon curry powder
1 tablespoon ground cumin
1/4 teaspoon ground cardamom
2 ground dried chilies (I just stick them in my pepper grinder, but you could also use about 1/2 tablespoon of flakes)
1 tablespoon black mustard seeds (not ground)
2 tablespoons oil (olive or mustard)
1 cup tomato sauce
3 tablespoons white vinegar
1 cinnamon stick
1 onion, chopped
1 lb boneless, skinless chicken cut into bite-size pieces. We used breasts, next time we’ll probably use thighs.
1 bell pepper, chopped
Mix the spices and liquid ingredients together in a bowl, then add the chicken and combine. Let marinate in the fridge several hours, or perhaps overnight. When ready to cook, pour chicken and sauce into a large pan with onion and cook, covered and over medium heat, stirring occasionally to prevent sticking and to ensure chicken cooks on all sides. Add pepper and any additional vegetables during the last ten minutes of cooking. Serve with rice or naan.
For Thursday: Even Better Naan