I found this recipe for Vindaloo and thought it sounded really good. So I tried it, sort of made it mine of course and changed it just a little bit. I’m not Indian but I do like the flavors of some of their dishes and I cook with a lot of different seasonings to add flavor to foods. I like spicy foods too, as long as I can still taste the food. So I will try new things when I see them. Now I’m sharing my recipe for vindaloo with you.
Serves 3 to 4.
3 skinless boneless chicken breasts
1 medium onion, chopped
1 tsp of minced or pressed garlic (jar garlic will do)
1 fresh chili minced. (Choose your heat level here, jalapeno if you want hot, or 1/2 one)
2 tsp of cumin
½ tsp of curry powder
1 tsp of turmeric
½ tsp of jar ginger (ground ginger will do too)
½ tsp of cinnamon
¼ tsp of dried mustard powder
A pinch of ground clove
2 tsp of organic honey
3 Tbl of tomato sauce
½ cup of water. To start with.
1 Tbl of apple cider vinegar
8 cups chopped spinach
Preheat oven to 375 degrees. Put the chicken in an oven proof pan and bake at 375 for about 15 to 17 minutes until no more pink the middle. Just cut one open and check to be sure and cut them up into bite sized pieces.
In a medium sauce pan add a little olive oil. Add your onion and cook on medium, stirring often, until it turn opaque. Turn off heat. Add the rest of the sauce ingredients up through apple cider vinegar. You’ll add the spinach later. Turn the heat back on to medium-low. Stir and let simmer 10 minutes to get the flavors to meld together stirring often. You want to get it bubbling but just for a moment and then turn it down. Add your meat and simmer on low for up to 20 minutes – to get the flavors to penetrate the meat. Keep an eye on it and see if you want to add more tomato sauce and/or water. Depending on how you want your sauce. When it’s heated completely through, and the meat has had time to absorb the flavors. It would normally be ready to serve and traditionally be served over rice. I would rather eat more vegetables and so I add spinach. You can add other greens as well. The heat from the meat and sauce will wilt the spinach as you stir it around to make it into a stew. It takes less than a minute to wilt the spinach and it’s ready to serve.
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