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The tour of the flavours of the world with Ranveer Brar is far from over but today we've come to a special country, none other than our very own, India. A divine East Indian recipe for chicken,easy and delicious! It was a nice spice filled Indian inspired dish but not what I consider to be chicken vindaloo.
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Ingredients requirements - Brad's chicken vindaloo:
- Need 2 tbs for evoo
- Get 1/2 for lg onion chopped
- Need 2 cloves for garlic, minced
- Require 1 tbs of balsamic vinegar
- Take 2 tbs for dry sherry
- Need 3-4 lg boneless skinless chicken thighs. cut into 1" cubes
- Get 2 cups for vindaloo sauce
- Give 1 1/2 cups - dry rice
- Give 3 cups - water
- Need to taste soy sauce
Serve with warmed flatbreads for a simple, satisfying supper. Chicken Vindaloo is a dish that needs no introduction. A famous, often fiery, red curry from Goa, vindaloo has made a name for itself in the world of books. Like the beautiful land of Goa.
Brad's chicken vindaloo process:
- Combine rice and water in a sauce pot. Bring to a boil. Simmer on very low until rice is done.
- In a lg frying pan add evoo and onions. Saute until onions get clear but not brown.
- Add garlic, balsamic, sherry, and chicken. Cook until chicken becomes opaque.
- Add vindaloo sauce and simmer.
- Simmer until sauce thickens.
- To plate, place a serving of rice on your plate. Drizzle desired amount of soy sauce on rice. Top with chicken. Enjoy
What Makes This Chicken Vindaloo SO Great? Chicken vindaloo lovers of the world, rejoice! I've concocted a way to make this delicious authentic vindaloo recipe and in a fraction of the time. A good Chicken Vindaloo is about more than lots of chilli powder. It's a subtle blend of spices leading to complex flavours, mouth-feel and after-taste.
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