Pataks Quick Easy Chicken Vindaloo Best Recipes

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PATAK'S QUICK & EASY CHICKEN VINDALOO

2016-05-31



Patak's Quick & Easy Chicken Vindaloo image

Make and share this Patak's Quick & Easy Chicken Vindaloo recipe from Food.com.

Provided by Lelandra

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients:

  • 1 tablespoon vegetable oil
  • 4 diced medium sized chicken breasts
  • 1 (12 1/3 ounce) jar of patak's vindaloo cooking sauce
  • 1 (12 ounce) package fresh mixed vegetables (carrots, broccoli, cauliflower)
  • 1 cup basmati rice, uncooked
  • 1 3/4 cups water

Steps:

  • Heat 1 tbsp vegetable oil in a large pan.
  • Add diced chicken and stir fry until meat is sealed and browned (approx. 5 mins).
  • While the chicken is cooking, steam the vegetable medley in the bag for 1 1/2 minutes in the microwave.
  • Pour over the jar of Patak's Vindaloo sauce and simmer for 15 minutes, stirring occasionally. Time it so this step corresponds to when the rice has come to a boil.
  • Alternatively, use prawns, mixed vegetables lamb or beef. Adjust simmer time accordingly.
  • Cook the rice: Add rice to water in saucepan and bring to a boil. Then turn down to low and cook covered for 20 minutes. Until the burner actually achieves low heat, you will need to manage its desire to boil over and make a mess of your stove.

CHICKEN VINDALOO

2022-05-03



Chicken Vindaloo image

Make and share this Chicken Vindaloo recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Curries

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients:

  • 1 -3 1/2 lb chicken, quartered and skinned
  • salt & freshly ground black pepper
  • ghee or butter
  • 3 garlic cloves, peeled and minced
  • 2 cups yellow onions, finely chopped
  • 2 tablespoons ginger powder
  • 2 teaspoons cumin powder
  • 2 teaspoons yellow mustard seeds, ground
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 tablespoon turmeric
  • 1 1/2 teaspoons cayenne pepper
  • 1 tablespoon paprika
  • 2 teaspoons lemon juice
  • 2 tablespoons distilled white vinegar
  • 1 teaspoon brown sugar
  • 2 teaspoons salt
  • 2 cups water
  • 2 tablespoons dried tamarind, mixed with
  • 2 tablespoons hot water, worked through a sieve, discarding the seeds

Steps:

  • Salt and pepper the chicken quarters. Heat a large frying pan and brown the chicken in the Ghee. You will have to do this in two batches.
  • Remove the chicken to a 6-quart stove-top covered casserole, leaving the fat in the pan.
  • Add the garlic and onion to the pan and sauté until golden brown.
  • Add to the casserole along with the ginger, cumin, mustard seed, cinnamon, cloves, 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 garnishes.
  • Ghee: Butter that is cooked to separate the clear butter fat from the milk solids and moisture, an ingenious method that allows butter to keep for long periods of time.
  • Tamarind: Tamarind paste and concentrate, fresh products, are available in the produce section of many ethnic markets. Both products, made from the tamarind pod, need to be reconstituted.

Top Asked Questions

  1. How to cook patak's Vindaloo?
    Method 1 Heat 1 tbsp vegetable oil in a large pan 2 Add diced chicken and stir fry until meat is sealed and browned (approx. 5 mins) 3 Pour over the jar of Patak's Vindaloo sauce and simmer for 15 minutes, stirring occasionally. 4 Alternatively, use prawns, mixed vegetables lamb or beef. Adjust simmer time accordingly.
  2. How do you cook chicken and rice in patak's Vindaloo sauce?
    While the chicken is cooking, steam the vegetable medley in the bag for 1 1/2 minutes in the microwave. Pour over the jar of Patak's Vindaloo sauce and simmer for 15 minutes, stirring occasionally. Time it so this step corresponds to when the rice has come to a boil.
  3. How do you make chicken vindaloo?
    This Chicken Vindaloo comes together quickly and easily in one pot, without the need to pre-marinate the chicken. Once combined, it simply simmers for 30 minutes or so to develop the flavours. Serve with basmati rice or some Naan bread. Vindaloo is a popular Indian curry, that can be made with a variety of meats, such as pork, lamb and chicken.
  4. What to eat with chicken vindaloo?
    Turn up the heat with a homemade chicken vindaloo made with plenty of aromatic spices. Serve with warmed flatbreads for a simple, satisfying supper To prepare the chicken, mix the lemon juice, diced chicken, vinegar, garlic and ginger together in a large bowl with the dried spices.

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