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Chicken and Shrimp Vindaloo


Saved in 35 recipe boxes and 10 cookbooks
Chicken and Shrimp Vindaloo Chicken and Shrimp Vindaloo Chicken and Shrimp Vindaloo

This spicy Indian dish is best served with basmati or jasmine rice, warm nan, and ready-made mint chutney. A mango sorbet would be a nice finish to this meal.

Yield

4

servings

Prep

30

min

Cook

45

min

Ready

75

min

Trans-fat Free
 

Ingredients

4 tablespoons vegetable oil
1 large onions
finely sliced
7 whole dried red chiles
*
2 teaspoons cumin seeds
2 teaspoons coriander seeds
2 teaspoons paprika
10 whole black peppercorns
*
1 inch cinnamon sticks
*
6 whole cardamom seeds
green
*
2 teaspoons mustard seeds
3 whole cloves
*
1 inch ginger root
fresh, peeled and chopped
*
10 each garlic cloves
papers removed
1 teaspoon kosher salt
6 tablespoons white wine vinegar
2 tablespoons tomato paste
1 pound chicken breasts
boneless, skinless, cut into strips
1 pound shrimp
large, peeled and deveined, tails removed
*
* not incl. in nutrient facts

Directions

In dry, non-stick skillet over medium-low heat, toast all the spices, except the kosher salt, for about 3 to 5 minutes to bring out their flavors; set aside to cool.

Heat half the vegetable oil in a large skillet, add onion and sauté over medium heat until just turning brown.

Remove onion and place in food processor.

Add the chiles to the processor with the toasted spices, garlic cloves, salt, vinegar, tomato paste and about 4 to 5 Tbs. water. Work until completely smooth.

Heat the remaining vegetable oil in the same large skillet; add the chicken strips and sauté over medium heat until lightly browned, about 5 minutes. Add the onion and spice mixture and cook for a few minutes over medium-high heat, stirring constantly to prevent sticking.

Turn down heat to low; cover and cook very gently for about 20 minutes or until chicken is very tender. Add a bit more water if sauce reduces too much.

Uncover and add the shrimp; cook over medium-low heat for 2 minutes. Cover, reduce heat to low and cook an additional 3 minutes or until the shrimp are just cooked through.

Serve hot over basmati or jasmine rice with mint chutney and warm nan on the side, if desired.

First published: last updated: 2015-07-30

5 stars - based on 5 ratings, best: 5, worst: 0, reviews: 1

Reviews

+4

over 5 years

If you like hot and spicy, and are in the mood for something exotic, this is the dish for you.

Comments

Carol
New York, NY
 over 5 years ago

This recipe sounds amazing, my family love Indian food, always use lots of spices, adding huge amount of delicious flavor, just viewed this recipe, it is fantastic, I just took the chicken breasts and shrimp out of the freezer, tomorrow will make it.

lynn in ma
Webster, United States
 about 4 years ago

This was my b'day dinner last Thursday. I added some chopped green pepper and yellow squash to the vindaloo this time. Served it with basmati & wild rice (Trader Joe's box mix), along with Naan #1 (this site) and some store-bought mango chutney.

happyzhangbo
Lindsay, Canada
 about 4 years ago

Sounds like a very delicious meal :)

lynn in ma
Webster, United States
 about 4 years ago

OMG, was it ever! I really went for broke and topped off the meal with "Tiramisu Layer Cake" from this site. Time to reduce!

 

Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 37543% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 691mg 29%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 9%
Sugars g
Protein 76g
Vitamin A 14% Vitamin C 21%
Calcium 9% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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