Chicken and Shrimp Vindaloo

Photo by Robert P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    tablespoons vegetable oil

  • 1

    large onion 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 stick

  • 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 wine vinegar

  • 2

    tablespoons tomato paste

  • 1

    pound chicken breasts boneless, skinless, cut into strips

  • 1

    pound shrimp, raw large, peeled and deveined, tails removed

Directions

In dry, non-stick skillet over medium-low heat, toast all the spices, except the kosher salt, for about 3-5 minutes to bring out their flavors; set aside to cool. Heat half the vegetable oil in a large skillet, add onion and saute 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 4-5 Tbs. water. Work until completely smooth. Heat the remaining vegetable oil in the same large skillet; add the chicken strips and saute 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.

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