Yoo Hoo Vindaloo Hoo

Alas, another recipe from Jamie's Food Revolution!  This time it was the Vindaloo.  He calls for it to be made with Pork but my family isn't a big fan of pork; well, other than bacon of course!  So, I made it with chicken.  It was a very different dish then we are accustomed to being as we were raised on full on American cuisine, other than the occasional Chinese food restaurant outing.  My friend Radhika is from India and sometimes we are invited to her house for a party.  We go mainly for her food and the good people are a bonus, LOL!  Seriously, no offense was meant with that comment so get off your high horse and chill!

Any hoo, here's the recipe for Vindaloo:


Vindaloo

Yields: 4-6
Ingredients:
2 medium onions
4 cloves of garlic
1-2 fresh red chiles, to your taste (I will be leaving these out next time)
a thumb-sized piece of fresh root ginger
a small bunch of fresh cilantro
4 ripe tomatoes
peanut or vegetable oil
a pat of butter
1 3/4 pounds diced chicken
1/2 cup hot curry paste, such as Patak's (I found Patak's in Dierbergs and I used mild)
sea salt and freshly ground black pepper
1/3 cup balsamic vinegar
1 tablespoon honey
1 cup natural yogurt (I left this out)
1 lemon (I also left this out because Luke isn't a fan)

Directions:
To prepare your curry:
Peel, halve, and finely slice your onions.  Peel and finely slice the garlic.  Finely slice the chile.  Peel and finely slice the ginger.  Pick the cilantro leaves and finely chop the stalks.  Cut the tomatoes into quarters.

To cook your curry:
Get a large casserole-type pan on a medium to high heat and add a couple of lugs of peanut oil and the butter.  Add the onions, garlic, chile, ginger, and cilantro stalks and cook for 10 minutes, until softened and golden.  Add the chicken and curry paste.  Stir well to coat everything with the paste and season with salt and pepper.  Add the tomatoes, balsamic vinegar, honey, and about 1 2/3 cups of water, enough to cover everything, and stir again.  Bring to a boil, then turn the heat down and simmer for 45 minutes with the lid on.  Check the curry regularly to make sure it's not sticking to the pan, and add extra water if necessary.  Only when the meat is tender and cooked, taste and season with salt and pepper - please season carefully.

I served my Vindaloo with Jasmine rice because that's what I had in the pantry and it was yummy!

Pass it on!

Source:  Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals