Turkey Vindaloo


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.

Ingredients:

  • 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

Directions:

  1. Combine first 10 ingredients (through garlic) in a zip-top plastic bag. Marinate in refrigerator at least 4 hours, turning occasionally.
  2. 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.
  3. Remove the chicken and onion mixture to a 6-quart stove-top covered casserole.
  4. Add to the casserole along with the  mustard seed,turmeric, cayenne, and paprika.
  5. Sauté all for a few minutes and add all the remaining ingredients except for the garnishes.
  6. 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.

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