Recipe by Keith Dallmer
"A spicy curry dish is originally a Portuguese dish of spicy pork, but you can add any meat you wish."
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cayenne pepper, or to taste
grated fresh ginger root
skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
potatoes, cut into 1/2-inch cubes
2 (14.5 ounce) cans
diced tomatoes, drained
1 1/2 cups
salt and black pepper to taste
This was the best chicken I have ever had. Great recipe and easy to make. Served it over some basmati rice
It was a nice spice filled Indian inspired dish, but not what I consider to be chicken vindaloo. If you like your Indian food on the mild side, then this is for you.
This is a wonderful recipe - very easy to make and full of taste. Received rave reviews from my husband and kids. I left out the potatoes and served with whole wheat naan. Thank you so much for sharing.
I would give it 2.5 starts but that is not an option. I think this dish has potential but it just was not there. I agree with one reviewer that the dish has flaws. I took that person's advice and did not add the toasted spices so early in the process, but I don't know if that made a difference. But the chicken was finished well before the potatoes. In fact we gave up on them likely about 20 minutes after the chicken was done. One option would be to microwave the potatoes some first.
However, to me even though we added all those spices I tasted mostly the cayenne pepper. My boyfriend on the other hand said the dish was bland. He suggested the dish would be better slow cooked so the spices can get into the chicken and the potatoes. So perhaps that would help. But as written I would never make it again. I love Indian food and with all the Indian spices I had high hopes though.
This was okay. It's not quite the right spice combination for my taste and not quite spicy enough - maybe I need to add more cayenne pepper. The potatoes weren't quite done after 20 plus minutes of simmering.
This recipe had all the earmarks of having great flavor and I didn't follow the recipe verbatim, but I will say this. Overpowerfully bitter strong taste! Might be because I used whole cloves instead of ground? Also, when toasting the spices, I almost warn against this. If you do burn them, I think that could add bitterness. Also...when adding the onions the spices dry up all the oil, so it makes it very difficult to get a good sweat on them. toast spices spearately and saute the chicken in the onions and garlic first before adding the spices. Technical flaws galore in this dish.
This was good, but I agree with the other reviewers. The spice combination was just a little off. I think I'd add less cloves, a touch more cinnamon, and some mustard powder next time. We DID finish the leftovers though so it was pretty good.
I made this and was pretty skeptical looking at all the different spices. While it was cooking I started to worry even more because it didn't smell anything like the vindaloo I know. In the end it tastes good but still not like the vindaloo I was hoping for. I found the Cardamon spice to be a bit overwhelming and would leave it out if I made it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 417
** Calories from Fat: 104
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