Sure, you can buy this off the shelf at the super market, but when I do that, I always find myself adding more ingredients. So to save me time and counter space, i created this curry mixture that I use and my son gobbles it up. You may increase the heat if you wish. I have to keep it somewhat low so I can at least taste it. After the list of the mix is a recipe for my version of Chicken Vindaloo.
it is sooo good and always a clean plate dish. The best part, make extra as it gets even better the next day or two. Freezing extra is good too.
Curry Mix (makes about 1 cup)
- 1 TBS cumin
- 1 TBS coriander
- ½ TBS cardamom
- 1 TBS tomato powder (can be omitted if you cannot find it)
- 2 TBS turmeric powder
- 1 TBS dry mustard
- 1 TBS cayenne (about depending on how hot you want the mix)
- 1 TBS ginger powder
- 1 ½ tsp fenugreek (can be omitted if you cannot find it)
- 1 TBS white pepper ( can use black pepper if you do not have white)
- 1 TBS celery seed
- 1 TBS granulated onion powder
- 1 tsp nutmeg
- ½ TBS cloves (whole, or 1 tsp ground)
- ½ tsp cinnamon
- 1 TBS granulated garlic
- 2 TBS dried cilantro
- 1 TBS salt (can be omitted or adjusted according to taste)
Combine all in a bowl and mix well.
Can be used in any recipe that calls for curry powder, used to flavor sauces or sour cream/yogurt for dipping or spreading on naan bread, tossing with blanched cauliflower, sprinkled with breadcrumbs/parm cheese and baked for a very tasty dish.
Below is one of my son’s favorite dishes, my version of chicken Vindaloo. Not authentic, I know, but when I call it that he gets excited and eats it all down so why change the name?
Nicole’s Chicken Vindaloo
Makes enough for 4 – 6 servings (the above picture is for a large group)
- 1/4 cup all purpose flour
- 4 skinless/boneless chicken thighs, extra fat trimmed off if needed, and cubed into bite sized pieced
- small package sliced mushrooms, or 1 small package of whole mushrooms, cleaned and sliced. Variety is up to you
- 2 TBS extra virgin olive oil
- 1 TBS butter, salt free
- 1 TBS fresh ginger, peeled and minced or grated
- 1 small white onion, rough dice
- 1 red, orange, yellow or green bell pepper, diced
- 3 jalapeños or 2 habenaros depending on how much heat you want (omit if you want to keep it mild)
- 3 TBS of curry powder (store bought or using the recipe above)
- 5 cloves garlic, thinly sliced
- 2 TBS tomato paste
- 1 can Diced tomatoes (seasoned with basil, garlic and/or oregano)
- 1 can coconut milk (you can use light if you wish without really impacting the flavor)
- 3 Med sized red potatoes, cleaned and diced (peel on or off is up to you) OR use cauliflower if you want to keep the starch down
- 1/2 cup dry white wine (Sauvignon Blanc)
- 1 can of fat and salt free chicken stock/broth
- In a large skillet over medium heat, add in the olive oil and heat until the oil shimmers ( about 1 – 1.5 minutes)
- In a medium sized bowl, add the flour, mix in salt (about 1 TBS) and pepper (about 1/2 TBS). Toss in the chicken pieces to coat.
- Using tongs, remove the chicken from the bowl, shaking off any excess flour, and place in the skillet.
- Let brown on one side, then flip and let brown on the other side (about 2 minutes per side – doesn’t have to be cooked all the way through as it will finish cooking later)
- When done, remove from the pan and place on a clean plate or bowl. DO NOT reuse the bowl you used for tossing as it contained raw chicken, unless you thoroughly clean it with hot soapy water first.
- In the same pan still over med heat, add in the butter, ginger, onions, mushrooms and sauté for about 4 minutes.
- Add in the garlic, bell and hot peppers and cook for another 1.5 minutes.
- Add in the curry powder, two pinches of salt and a pinch of pepper and stir well. Let cook with the other ingredients for about 3 minutes.
- Stir in the tomato paste stir well, and cook for another 3 minutes (why so many different steps you ask? Because it releases and builds the flavors to their max before adding in the other liquid ingredients).
- Add in the potatoes, stir well to coat them with the herbs and spices cook for another minute or two.
- Deglaze (stir in the wine) the pan with the wine, the chicken stock and add in the diced tomatoes. Bring to a simmer and let simmer for about 20 minutes (or at least the potatoes are cooked through). TASTE. Add additional cayenne pepper, curry powder, salt, red pepper flakes if more heat is desired. wait about 2 minutes and taste again.
- Once all the ingredients have simmered and the sauce has thickened a bit – add the chicken back in (any juices on the plate). continue simmering another 5 minutes.
- It is now ready to serve. Over rice or on its own. This is a great one dish meal and helps warm the body on a cold winter night.
Extra or planning in advance – you can make this 2 – 3 days in advance and refrigerate for an easy week day dinner. You can also make extra and freeze for future dinners.
I have not done this, but I imagine you could use beans in place of the chicken and vegetable stock in place of chicken stock to make this vegan/vegetarian.
I serve this over jasmine rice, with my version of Raita and warmed Naan/Pita bread
Tzatziki / Raita Dip
- 2 TBS Dill Spice Blend
- 16 oz Plain Yogurt or Sour Cream
- 4 Scallions, diced
- 1/2 cup english cucumber, peeled, seeded and diced
- 1/4 cup roma tomatoes, seeded and diced
Combine all in a bowl, cover and refrigerate for 2 hours or overnight. Stir, tasted and adjust with more seasoning if necessary.