Curry is a mixture of spices traditionally used in Indian cooking, flavor varies by region, religion and season. Vindaloo Curry Powder is a hot spicy curry blend used to make a version of curry that originated in the southwestern Goa region of India. A very fragrant mixture of chiles, cinnamon, ginger, cardamom, cloves and other spices with underlying turmeric, garlic and fenugreek notes. Add Vindaloo Curry Powder to vinegar and use to marinate meat or seafood prior to cooking traditional vindaloo. Combine with a little oil and brush over fish or prawns before cooking. Rub on steak, pork chops or chicken before grilling. Mix with sour cream or yogurt for a dip or dressing. Mixed from: dried chile peppers, garlic, paprika, turmeric, mustard and spices.
Recipe: CHICKEN VINDALOO
Prep Time: 20 minutes Cook Time: 70 minutes Total Time: 90 minutes Serves: 4
1 1/2 Tablespoons vindaloo curry powder
2 garlic cloves
2 Tablespoon vegetable oil, divided
1 Tablespoon vinegar
1 teaspoon onion powder
1 teaspoon flaky sea salt
1 teaspoon sugar
1 whole chicken, cut into 10 pieces
1 small onion, chopped
1 teaspoon tomato paste
2 cups water
2 cups cooked white rice for serving
Preheat oven to 375°F. Combine vindaloo curry powder, garlic, 1 tablespoon oil, vinegar, onion powder, salt and sugar in a food processor to create paste. Rub paste over all chicken pieces.
Heat oil in large skillet over medium-high heat. Sauté chicken pieces until golden and remove. Reserve chicken. Add onion to pan and cook for 3 minutes. Add tomato paste and cook 1 minute more. Return chicken to pan and add water.
Place pan in oven for 45 minutes. Cook until thickest part of chicken leg reads 165°F on thermometer.
Serve with white rice.