Spicy Chicken Vindaloo with Cashew Raisin Sauce
Indulge in the fiery flavors of Indian cuisine with this tantalizing Chicken Vindaloo, a dish that hails from the coastal state of Kerala. This recipe is not just a feast for the taste buds but also a nod to the whimsical world of 'Red Dwarf,' making it a perfect meal for fans of the show. Featuring tender chicken marinated in aromatic spices and a rich cashew-raisin sauce, this dish balances heat and sweetness beautifully. Whether you’re hosting a dinner party or enjoying a cozy meal at home, this Vindaloo is sure to impress and satisfy those craving authentic Indian flavors.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
chicken
2 lbs (cut into pieces)
turmeric powder
2 teaspoons (for marinating)
dried red chilies
5 (for masala)
black pepper
1.5 teaspoons (for masala)
dry mustard
1/4 teaspoon (for masala)
cumin seed
1/4 teaspoon (for masala)
cloves
4 (for masala)
cinnamon stick
1 stick (for masala)
cardamom seeds
2 (for masala)
ginger
2 teaspoons (thinly sliced)
garlic
2 teaspoons (diced)
unsalted cashews
10 (soaked to soften)
raisins
10
tomatoes
2 (peeled and diced)
onions
3 (peeled and thinly sliced)
cilantro leaves
1 bunch (for garnish)
water
1.5 cups
Instructions
1
Begin by rubbing the chicken pieces thoroughly with turmeric powder. Set aside and allow to marinate for at least 30 minutes.
2
In a spice grinder or mortar and pestle, combine the dried red chilies, black pepper, dry mustard, cumin seeds, cloves, cinnamon stick, and cardamom. Grind until you achieve a fine powder, creating a homemade masala blend.
3
In a small bowl, mix the ground masala with enough water to create a thick paste. Set aside.
4
In another bowl, blend the soaked cashews and raisins into a smooth paste, adding a splash of water if necessary.
5
In a large wok or deep pan, heat some oil over medium heat and sauté the sliced onions until golden brown and softened, roughly 10-15 minutes.
6
Reduce the heat and add the sliced ginger and diced garlic to the onions. Stir-fry for about 1-2 minutes until fragrant.
7
Add the prepared masala paste to the wok, cooking for an additional 3-5 minutes until the oil separates from the mixture, indicating the spices are well-cooked.
8
Stir in the peeled and diced tomatoes and cook for another 2-3 minutes until they soften.
9
Introduce the marinated chicken to the wok, tossing it to ensure it is thoroughly coated in the spice mixture.
10
Pour in 1 1/2 cups of water, stirring well, then reduce the heat to low and cover the wok. Allow the chicken to simmer gently for 25-30 minutes, or until tender and fully cooked.
11
Once the chicken is cooked, stir in the cashew-raisin paste, combining it well with the sauce. Cook for an additional 5 minutes to allow the flavors to meld.
12
Remove from heat and garnish generously with fresh cilantro leaves before serving. Enjoy your delicious Chicken Vindaloo with steamed rice or naan bread.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Chicken Vindaloo with Cashew Raisin Sauce?
It is a fiery Indian dish from the coastal state of Kerala, featuring tender chicken marinated in spices and a rich, creamy cashew-raisin sauce.
How long should the chicken be marinated?
The chicken should be rubbed with turmeric powder and allowed to marinate for at least 30 minutes.
What spices are needed for the homemade masala blend?
The masala blend includes dried red chilies, black pepper, dry mustard, cumin seeds, cloves, a cinnamon stick, and cardamom.
How do I create the masala paste?
Grind the spices into a fine powder and then mix with enough water to create a thick paste.
How is the cashew-raisin paste prepared?
Blend 10 soaked cashews and 10 raisins into a smooth paste, adding a splash of water if necessary.
How long do I need to sauté the onions?
Sauté the sliced onions for roughly 10-15 minutes until they are golden brown and softened.
When should I add the ginger and garlic?
Add the sliced ginger and diced garlic after the onions have browned, then stir-fry for 1-2 minutes until fragrant.
How can I tell when the masala paste is fully cooked?
The masala is well-cooked when the oil begins to separate from the mixture, usually after 3-5 minutes of cooking.
What type of tomatoes are used in this recipe?
The recipe calls for 2 tomatoes that have been peeled and diced.
How long does the chicken simmer in the sauce?
The chicken should simmer gently on low heat for 25-30 minutes until tender and fully cooked.
When is the cashew-raisin paste added to the dish?
Add the paste once the chicken is fully cooked, then cook for an additional 5 minutes to allow flavors to meld.
What is the recommended garnish for this Vindaloo?
Garnish the dish generously with fresh cilantro leaves before serving.
Is this Chicken Vindaloo recipe gluten-free?
Yes, this recipe is tagged as gluten-free.
What are the best side dishes for this recipe?
This dish is best enjoyed with steamed rice or naan bread.
How much chicken is required for this recipe?
You will need 2 lbs of chicken cut into pieces.
Does this recipe have a connection to pop culture?
Yes, it is a nod to the whimsical world of the show 'Red Dwarf'.
How many onions are needed?
The recipe requires 3 peeled and thinly sliced onions.
How much turmeric powder is used for the marinade?
Use 2 teaspoons of turmeric powder to rub the chicken.
How many dried red chilies are used in the masala?
The recipe uses 5 dried red chilies for the homemade masala.
What is the purpose of the cashew-raisin sauce?
It is intended to balance the heat of the vindaloo spices with a beautiful sweetness.
How much water is added for the simmering process?
Pour in 1.5 cups of water before covering the wok to simmer.
What tools are needed to grind the spices?
You can use a spice grinder or a mortar and pestle to achieve a fine powder.
How much black pepper is included in the spice blend?
The blend requires 1.5 teaspoons of black pepper.
What type of cashews should I use?
Use 10 unsalted cashews that have been soaked to soften.
What are the primary flavor categories for this dish?
It is described as spicy, aromatic, and comforting with a balance of heat and sweetness.
How many cardamom seeds are used?
The recipe calls for 2 cardamom seeds in the masala mix.
What is the total ingredient count?
There are 17 ingredients used in this recipe.
What cooking vessel is recommended?
A large wok or a deep pan is recommended for preparing this curry.
Does the recipe use dry mustard?
Yes, 1/4 teaspoon of dry mustard is included in the masala spice list.
Is this dish considered Kerala-style cuisine?
Yes, this version of Chicken Vindaloo hails specifically from the coastal state of Kerala.