Last week I was able to make Turkey Vindaloo. It tasted just like Chicken Vindaloo that I used to have at my Dad’s old restaurant but with Turkey. Today I want to share the recipe with you but I wanted to adapted the recipe with make it a little healthy. Hope you enjoy. Happy reading.
- 1 -3 1/2 lb chicken, quartered and skinned cut into 1 inch cube
- salt & freshly ground black pepper
- 2 tablespoons ginger powder
- 2 tablespoons distilled white vinegar
- 2 teaspoon ground coriander
- 2 teaspoons cumin powder
- 1 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 6 garlic cloves, peeled and minced
- 2 cups yellow onions, finely chopped
- 1 tablespoon canola oil
- 2 teaspoons yellow mustard seeds, ground
- 1 tablespoon turmeric
- 1 tablespoon paprika
- 1 1/2 teaspoons cayenne pepper
- 2 teaspoons lemon juice
- 1 teaspoon brown sugar
- 3/4 teaspoons salt
- 2 tablespoon water
- 1/2 cup fat-free, less-sodium chicken broth
- 1/4 cup chopped cilantro
- Combine first 10 ingredients (through garlic) in a zip-top plastic bag. Marinate in refrigerator at least 4 hours, turning occasionally.
- Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes. Add chicken mixture and sauté 5 minutes or until chicken is thoroughly browned on all sides.
Remove the chicken and onion mixture to a 6-quart stove-top covered casserole.
Add to the casserole along with the mustard seed,turmeric, cayenne, and paprika.
Sauté all for a few minutes and add all the remaining ingredients except for the garnishes.
Cover and simmer until the chicken is tender. about 45 minutes. Stir a few times during cooking; partially remove the lid during the last 10 minutes or so to thicken the sauce. Top with cilantro to garnish.
Please let me know how it turns out for you.