Easy Chicken Vindaloo and Chocolate Covered Alfajores
Some time ago I bought several jars of commercial Indian pastes (Ashoka brand) ... for making tikka masala, madras curry and vindaloo. They were 99 cents a piece. How could I resist?
Today, I was in the mood for something spicy so I tried the vinegar-based vindaloo paste with some chicken breast I had just picked up ... also on sale. It also let me use up the remaining half of a baked potato that was left in my fridge from a recent bbq bonanza. Cause I'm frugal that way.
Easy chicken vindaloo - on a bed of freshly cooked basmati rice
Easy Chicken Vindaloo - serves 2-3
2 large boneless, skinless chicken breasts, cut into bite-sized cubes
1/2 medium white onion, thinly sliced
1 cooked (boiled or baked) large potato, cut into bite-sized cubes
2-4 tbsp Ashoka** or Patak brand vindaloo paste
1 tsp sugar
2 tsp white vinegar
** What I used
In a large saute pan, heat up 1 tbsp veg. oil to medium/medium-high heat and saute potato until evenly browned. Remove the cubes of potato to a paper towel using a slotted spoon and allow to drain.
In remaining oil, saute the sliced onion until the strips begin to brown. Add the cubes of chicken breast and cook for 5-10 min until cooked through. Add 2 tbsp vindaloo paste (more if you like it spicy hot ... I used almost 4), sugar, vinegar, cubed potatoes and 1/4 cup of water and simmer for about 5 minutes until the gravy thickens a bit and the flavour has permeated through the potatoes and meat.
Serve over plain basmati rice or with naan or chapatis.
I made another quick batch of alfajores on Friday to use up the last of the opened jar of dulce de leche. I still have a full jar to play with ... maybe some apple and dulce de leche empanadas or dulce de leche ice cream are in my future.
Chocolate covered alfajores
Today, I was in the mood for something spicy so I tried the vinegar-based vindaloo paste with some chicken breast I had just picked up ... also on sale. It also let me use up the remaining half of a baked potato that was left in my fridge from a recent bbq bonanza. Cause I'm frugal that way.
Easy chicken vindaloo - on a bed of freshly cooked basmati rice
Easy Chicken Vindaloo - serves 2-3
2 large boneless, skinless chicken breasts, cut into bite-sized cubes
1/2 medium white onion, thinly sliced
1 cooked (boiled or baked) large potato, cut into bite-sized cubes
2-4 tbsp Ashoka** or Patak brand vindaloo paste
1 tsp sugar
2 tsp white vinegar
** What I used
In a large saute pan, heat up 1 tbsp veg. oil to medium/medium-high heat and saute potato until evenly browned. Remove the cubes of potato to a paper towel using a slotted spoon and allow to drain.
In remaining oil, saute the sliced onion until the strips begin to brown. Add the cubes of chicken breast and cook for 5-10 min until cooked through. Add 2 tbsp vindaloo paste (more if you like it spicy hot ... I used almost 4), sugar, vinegar, cubed potatoes and 1/4 cup of water and simmer for about 5 minutes until the gravy thickens a bit and the flavour has permeated through the potatoes and meat.
Serve over plain basmati rice or with naan or chapatis.
I made another quick batch of alfajores on Friday to use up the last of the opened jar of dulce de leche. I still have a full jar to play with ... maybe some apple and dulce de leche empanadas or dulce de leche ice cream are in my future.
Chocolate covered alfajores