Oh heaven. Heaven. This is officially a new favorite for me.
LOooooVE. (singing voice)
I love it so much that just editing the pictures made me hungry again. I think I can even smell it…..
The recipe I found for this was actually a crock pot recipe, so I will include those instructions if anyone wants to go that direction with it. I did not realize it was a crock pot recipe and pulled up the instructions at 5:00pm last night with three hungry children. Soooo, I made up the instructions so we could EAT. If you are really wanting to feed your family at a reasonable hour and don’t live at high altitude (which saved me on the bread since things rise super fast here) then you may want to start it a little earlier (or really start early and use the crock pot). But we still had dinner on the table by 6:30 so I guess that’s not too horrible.
If you are going to make this, PLEASE, please, please, PLEASE make the bread. I was eating the chicken and was like, Hmm, this is good. Then I picked up a bite of bread and dipped it in the sauce and I think I just about passed out it was so good.
If for some reason you decide not to make the bread I would go a little heavy on the spices, especially the garlic. But with the bread you don’t need that extra kick. But the bread really is a pretty simple one so give it a try – it’s totally worth it.
(serves 6)
Ingredients
FOR THE CHICKEN VINDALOO
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 lb chicken thighs or breasts
1 onion, diced
6 cloves garlic, minced
2 tbsp fresh ginger, minced or grated
1 cinnamon stick
2 cups tomato sauce or crushed tomatoes
1 1/2 tbsp curry powder
2 tbsp ground cumin
2 tbsp ground mustard
1/2 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp cayenne pepper
2 tsp kosher salt (or salt to taste)
fresh cilantro or parsley
Preparation Instructions
In a dutch oven or large skillet, heat the butter and olive oil over medium heat. Add the onions and garlic and saute until just starting to soften. Then add all the spices and cook a few seconds, until aromatic.
Add the crushed tomatoes or sauce and salt.
Next add the chicken pieces.
Cover and allow to cook until chicken is done, about 15-20 minutes.
Before serving sprinkle on some fresh cilantro or parsley.
*Crock Pot Instructions*
Omit the butter and olive oil and place the onions, garlic, salt and spices in the crock pot. Stir them around to combine and place the chicken in the sauce. Cook on low 8 hours.
FOR THE NAAN
1 cup warm water
1 package active dry yeast
1/4 cup sugar (I used date sugar)
2 tsp salt
3 tbsp milk
1 egg, beaten
4 1/2 cup bread flour or all purpose flour (I used freshly ground hard white wheat + 1 tablespoon gluten flour)
2 tsp minced garlic
1/4 cup soft butter
Preparation Instructions
Put the warm water in the bowl of an electric mixer and sprinkle the yeast over the top and let set until foamy, about 10 minutes.
Add the sugar, salt, milk and egg and mix until combined.
Fit the mixer with the dough hook and add the flour, one cup at a time until you have a sticky dough ball.
Cover with plastic wrap and let rise for one hour (I only did about 25 minutes at high altitude and that was fine).
Once they have risen, knead the garlic into the dough.
Then divide the dough into 6 equal portions and shape into balls. Set on a tray and cover with a damp towel and
allow to rise another 30 minutes (I did about 10). While the dough balls are rising, heat a grill (I used my indoor griddle over my gas stove but the outdoor grill would be great as well) over medium high heat.
Brush the griddle with extra virgin olive oil.
Take one dough ball and flatten it out thin either with a rolling pin or just using your hands, either way works. Place on griddle. You can do as many at a time as will fit on the griddle, I did two at a time.
While the one side is cooking, brush the other side with the soft butter.
Flip over to cook the other side once you have nice dark grill marks and it looks cooked a little on the sides.
Once both sides are cooked, remove to a plate and repeat with remaining dough.
Thanks for the recipe: http://chaosinthekitchen.com/2010/01/chicken-vindaloo-and-garlic-naan/
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