Chicken Vindaloo

 

Chicken Vindaloo

Was originally a Portuguese dish of spicy pork curry but you can add any meat you wish.  There is no pre-made curry powder. It is all made from scratch.  It's not a strong curry taste.  It is spicy though.  We both thought it would be good with rice, with or without the potatoes. 

Prep Time: 30 minsCook Time: 35 minsTotal Time: 1 hr 5 minServings: 4

Ingredients

1 tsp turmeric ( all ingr. are ground)

1/2 tsp. cardamon

1/2 tsp. cinnamon

1/2 tsp. coriander

1/2 tsp. cloves

1/2 tsp. cumin

1/2 tsp. paprika

1/2 tsp. cayenne pepper - to taste

2 C. ch. onion

1 T. olive oil

3 cloves. garlic, minced

1 T. fresh grated ginger

1 T. tomato paste

1 lb. skinless, boneless chicken thighs cut into 1 1/2-inch pieces

2 lar. potatoes sliced 1/2-inch cubes

14/s oz. can diced tomatoes, drained

1 12/ C. chicken broth

2 T. wine vinegar

1 bay leaf

salt & pepper to taste

Directions

1. Toast turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until fragrant, about 2 minutes. Stir spices constantly as they toast to ensure they do not burn.
2.  Stir in onion, olive oil, garlic, and ginger. Increase heat to medium; cook and stir until onion is softened, about 5 minutes.
3.  Stir in tomato paste until no lumps of paste remain. Add chicken, potatoes, tomatoes, broth, wine vinegar, and bay leaf.
4.  Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender and chicken is no longer pink in the center, about 15 minutes. Uncover and continue cooking until sauce thickens slightly, about 5 minutes more. Season with salt, black pepper, and additional cayenne pepper. 

Banana Bread This is the second or third time I've made this.  We like it.

Nonstick baking spray

8 T. (1 stick) salted butter, melted and cooled + softened butter for serving

1 C. light brown sugar

2 Lar. eggs, beaten

1 1/2 tsp. vanilla

4 to 5 very ripe bananas, mashed (OK if a little chunky)

1 3/4 C. AP flour

1 tsp. baking soda

1/2 tsp kosher salt

1/2 C. chopped pecans- optional or chocolate chips

1-2 T. sugar as needed

Non stick spray or parchment paperSet oven to 350º, Spray 8x8 pan with baking spray or line with parchment paper

In Mixer with paddle, beat together butter, brown sugar, eggs,& vanilla until well blended. Add bananas until combined.

Mix together dry ingredients & add to wet.  Mix until combined, add nuts

Pour batter into pan and spread evenly.  Sprinkle granulated sugar on top to completely cover top.

Bake until tester comes out clean.. 45-50 minutes. Let cool slightly in pan on rack.   Slice and serve warm with butter.

When completely cool, cover with foil and stir at room temp. for up to 2 days.