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!
It’s great with a glass of red wine!
You had me at vindaloo. This looks amazing! I’ll be trying this out next week. And substitution recommendations for peas?
The heated up leftovers were even better!!