This is my take on the traditional spicy Indian dish. I didn’t really follow any recipe, but just went on a hunch after my success with green curry last week, I wanted to try my hand at Indian!
I did a little improvising, like using cauliflower instead of rice for serving. This recipe can easily be made less or more spicy based your taste.
For this recipe, you’ll need:
3 lbs chicken breasts
2 medium sized onions
14 ounces chicken broth
12 ounces tomato paste
1 large jalapeño
3-4 cloves of garlic
1 3in piece of fresh ginger
2 tablespoons of kosher salt
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon cayenne
Fresh cilantro for garnish
For the Turmeric Cauliflower:
1 head of cauliflower
3 teaspoons turmeric
3 teaspoons of garlic powder
For the Mint Peas:
3 cups frozen peas
1 cup fresh chopped mint leaves
1 tablespoon olive oil
1 teaspoon kosher salt
Begin by pureeing the onion, garlic, ginger and jalapeño.
Add the tomato paste and turmeric, cayenne, coriander and paprika. Blend until well mixed.
Cut the chicken breasts into 2 inch cubes. Cook the chicken with the kosher salt in a large stock pot until you can’t see anymore pink, stirring frequently. About 5-7 minutes over medium high heat.
Add the tomato and onion paste with the chicken broth to the stock pot. Simmer over medium low heat for 20 minutes.
For the mint peas, cool the frozen peas according to the packaging. Let the peas cool down. To speed this up, rinse the peas with cool water and place in fridge for 5 minutes. Just before serving, stir in olive oil, salt and fresh mint!
For the turmeric cauliflower, wash and chop the cauliflower. Boil the cauliflower until tender, about 10-15 minutes. Add the turmeric about halfway through. Once fork tender, drain the cauliflower. Add the garlic power and stir.
Serve the chicken vindaloo over the turmeric cauliflower. Serve hot!
I love this spicy Indian dish! Rice is traditionally served, but I love the texture of the cauliflower with this dish. The mint peas really help balance out the heat. This can easily be made vegetarian by subbing vegetable broth and potatoes!
This soup is one of my favs. It’s something between traditional chicken noodle soup and chicken tortilla soup. But this soup doesn’t have any noodles or tortilla strips, just veggies and chicken. It’s pretty flavor packed and is great to make and share or store and keep for a few days.
4 cups of chicken broth
1lb of chicken ( I picked up a rotisserie)
Chop up about a cup of celery and onion.
In a large pot combine onion, celery and a handful of carrots. I picked up a bag of already pre-sliced carrots. Makes life a little easier.
Dice up a few cloves of garlic… Ok maybe that’s more than a few. What can I say, I love garlic!
Peel some of the chicken off the bone. Dark meat is ok, adds lots of flavor. But be sure to remove all the skin.
Dice up the chicken.
Add chicken, garlic and four cups of chicken broth to the veggies in the pot. Depending on your ratio, you can add a cup or two of water if you think you need more liquid.
Bring the soup to a boil. Then cover and reduce to a rolling simmer for about 25min. Check the vegetables to make sure the have reached your desired tenderness.
Smells so good!
Add some cilantro and avocado… This is where the southwest twist comes in.
This dish is one of those that I started with one idea, for spicy apple salsa, and then as I cooked I kept adding stuff. I was gathering the items to make the salsa and realized, “oh, black beans and rice would be great with this!” Then I opened the fridge and was like, “hey! I’ve got some shrimp!” And that’s pretty much how I came up with this. So even if you don’t have beans and rice or shrimp, this spicy apple salsa is still great on its own.
The combo of spicy and sour packs a one-two punch for your taste buds. I quite liked it, hope you do too!
For the salsa, you’ll need:
1 Granny Smith Apple
1/3 of a large onion (white or red)
Red Pepper Flakes
1/2 of a lemon
For the Rice and Black Beans:
1 cup brown rice
1 tablespoon butter
2 cloves of garlic
1 can black beans
For the shrimp:
1 tablespoon butter
First, let’s get the rice going. Mince up 2 cloves of garlic.
In a pot, bring one cup brown rice, 2 cups of water, 1 tablespoon of butter, minced garlic and some sprinkles of kosher salt to a boil. Cook as you normally would rice.
Now, pour the can of black beans into a colander.
Rinse them really well with water. Getting all that liquid they come in off.
Leave these in the colander and let them dry out a bit while you prepare everything else.
Now, time to chop up the good stuff.
Mince up the jalapeño and garlic. I minced the whole jalapeño, seeds and all. Up to you whether you’d like to remove them or not. Some people think the jalapeño seeds make it hotter but the final verdict isn’t out on this yet.
Wash and slice the granny smith apple.
Then dice up the apple. It’s ok if these are a little chunky, gives the salsa some crunch and texture.
Dice up some onion. Really depends on if you like onion or not how much to use. I used just a little less than the amount of apple. The onion packs a ton of flavor, so I don’t suggest leaving it out all together.
Avocado time! Slice that beauty up!
Place all of that in a bowl. Add some chopped cilantro and squeeze the juice of half of a lemon.
Now, time to add the heat! Just depends on how hot you like it. I added a few shakes of each. Sprinkle in some kosher salt too.
Looking nice and fresh!
Mix that up and set aside.
Shrimp time! Have your shrimp and lemon ready. These do not need to cook for long at all. We are really more warming these up than anything.
Melt a tablespoon of butter on medium heat.
Add the shrimp and lemon juice. The more lemon, the more sour flavor you’ll get. This is an awesome compliment to the spicy salsa.
Cook these for 2-3 minutes. They look about ready to me!
Plate your rice with the black beans on top.
Layer the spicy apple salsa over top the rice and beans.
Now, pour that hot shrimp and lemon butter right over top of everything. Holy yum.
Omg, this is making me so hungry!
Such a colorful dish! And I love the taste combination of sour (granny smith apples and lemon) with the spicy (jalapeño, red pepper and cayenne). Gives your taste buds something to talk about!
Perfect, light dinner! The salsa is great with tortilla chips all on its own. And for all my vegetarians out there, just skip the shrimp for an awesome meal!