Rachael Domenica Ray is an American celebrity chef, TV personality, author and businesswoman. She is best known for her simple cooking techniques and the ability to coin popular terms like “EVOO”, “entreetizer” and “choup”. Rachael Ray has hosted a number of famous TV shows and her show “The Rachael Ray Show” won the Daytime Emmy Awards twice.
Rachael has a very long association with food, as her family owned four restaurants when she was quite young. Rachael’s amazing way of cooking has influenced many novices to take up cooking as a part of their daily life. And here in this article you will also be amazed to learn the easy cooking procedure of the UK favorite Indian dish “Chicken Vindaloo”.
Chicken vindaloo is a curry based Indian recipe that is normally cooked with a blend of spices and chicken stock. Usually, the dish is a little spicy but you can definitely tone down the spiciness by cooking it yourself instead of ordering it from the restaurants. So, grab the ingredients and get started.
Difficulty level: Easy
Servings per recipe: 4-6
Preparation time required: 1 hour
Cooking time required: 30-40 minutes
2 lbs. of skinless and boneless chicken thighs (cut into bite-sized pieces)
15 oz. of petite diced tomatoes
2 cloves of garlic, peeled and finely chopped
1 cup of low-sodium chicken stock
Juice of 2 limes
2 fresh bay leaves
Salt, to taste
1 large onion, chopped
1 Fresno chili pepper, seeded and finely chopped
Freshly ground black pepper, to taste
2 tablespoons of vegetable oil
4 cloves of garlic, peeled and grated
1 2-inch ginger root, peeled and grated
Finely chopped cilantro, for garnishing
Lime wedges, for garnishing
Chopped toasted almonds or peanuts, for garnishing
For the curry spice mix
1 teaspoon of mustard powder
1 tablespoon of ground coriander
2 teaspoons of turmeric powder
1/4th teaspoon of ground cardamom
1 tablespoon of hot paprika
1 tablespoon of ground cumin
1 Dutch oven
1 large bowl
1 stirring spoon
Method of cooking
1. First take a small bowl and combine the ground cumin, mustard powder, hot paprika, ground coriander, ground cardamom and the turmeric powder in the bowl. Stir the mixture briefly to mix all the spices and then set it aside. Now take a large bowl and put the chicken pieces into it. Then sprinkle half of the spice mix over the chicken pieces.
Rub the spice mix onto the chicken pieces and then toss them to coat them nicely with the curry spice mix. Then grate 2 cloves of peeled garlic over the chicken pieces. Finally, cut two limes and extract out the juice from them. Drizzle the fresh lime juice all over the chicken pieces and then toss them once again to mix.
2. Once the chicken pieces are nicely coated with the lime juice, grated garlic and the spice mix, throw-in the lime pieces and then insert the bowl into the refrigerator to marinate the chicken for 1 hour. While the chicken is marinating, take the Fresno chili pepper and slit it vertically through the middle. Snap-off the stem of the chili and then discard all the seeds and the veins from it.
Once done, chop the chili finely. Next, take the ginger root and cut off its extensions. Then peel off the skin of the ginger root and then grate it.
3. Now take a Dutch oven or large pot and grease it with 2 tablespoons of vegetable or peanut oil. Place the pot on the hob and light up the flame. Set the flame on medium-high and let the oil heat up. Once the oil heats up, swirl the Dutch oven to evenly coat its base with the oil and then throw-in the onion, the chopped Fresno chili pepper, the grated ginger and the bay leaves.
Cook the vegetables for 1-2 minutes and then add 4 grated garlic cloves to it. Sauté the garlic with the other vegetables for 7-8 minutes or until they turn soft and aromatic.
4. Next, add the rest of the curry spice mix to the vegetables and stir to combine it with the vegetables. Now take out the marinating chicken from the refrigerator and discard the lime pieces from the bowl. Then toast the curry mix in the Dutch oven for 1 minute by stirring it constantly while cooking.
Once done, add-in the chicken stock and the petite diced tomatoes. Now let the vegetables cook until the sauce starts boiling. Boil the sauce for 3-4 minutes. Give a brief stir to the mixture and then finally, add-in the marinated chicken pieces.
5. Stir the chicken with the vegetables and then put the lid partially on the Dutch oven to let the steam escape while cooking. Turn down the heat to low and let the chicken simmer with the vegetables for 20-25 minutes or until they turn fork tender.
Once done, serve the chicken vindaloo with warm cooked jasmine rice and sprinkle the fresh chopped cilantro on top. Put a lime wedge beside the chicken and then sprinkle some toasted almonds or peanuts on top to serve.