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Chicken Vindaloo - Egg Style

FidelFidel Posts: 10,168
edited November -1 in EggHead Forum
I'll admit that I was a bit intimidated by this cook, but a beautiful day here in the foothills of North Georgia paired with the correct number of pilsners and I was ready to go. Besides, I figure if Little Steven can pull off something like this then I should be able to do it without a hitch.

Started off by cubing 3 medium size red potatoes into 1/4" cubes. Lightly browned them in a little oil in a cast iron skillet. Set them aside. Then put a large diced onion into the cast iron and browned the onions. Once they were browned I added the vindaloo paste (3 Tbsp Penzey's vin powder and 3 Tbsp water), stirred in well and let it heat to release and toast the flavors a bit, then added a cup and a half of water, 1/4 cup vinegar, and a couple heavy pinches of salt. Poured this mixture into a 3.5 quart enameled Dutch oven.

ChickenVin2.jpg



On the other egg I had a few boneless skinless chicken breasts going. When they were done they were cubed and dumped into the vindaloo concoction.


ChickenVin1.jpg

ChickenVin3.jpg


This was then placed direct on the egg at 400* for about 45 minutes. Then I added the browned potatoes, a few pinches of curry powder, and a good pinch of hot crushed red peppers. Let that cruise uncovered for another hour or so, adding a half cup of water every now and then to keep the consistency right.

As all that was going on I had mixed up a batch of naan bread. Cooked the discs direct on the grid, brushed with a little melted butter. The naan was out of this world terrific.

ChickenVin4.jpg

ChickenVin5.jpg



Quartered the bread, served with a bowl of vindaloo, and was pretty impressed with the final product. Then about 3 bites in I figured out that someone had sneaked up onto my deck at some point during the cook and put about 200 of those bhut jolokia peppers in there. This stuff was a few notches above mild - but still very tasty.

ChickenVin6.jpg

ChickenVin7.jpg
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Comments

  • Little StevenLittle Steven Posts: 26,914
    Did you get a new enamelled dutch oven?

    Steve 

    Caledon, ON

     

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  • cookn bikercookn biker Posts: 13,272
    Great cook Rodney! That dish is known for the heat level. Naan looks perfect.
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  • FidelFidel Posts: 10,168
    No. This one is much smaller than the one you ruined two years ago.
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  • FidelFidel Posts: 10,168
    Thanks Molly. I also learned an important lesson - a potato peeler can, in fact, cut your finger pretty deeply. I was always curious about that after a number of near misses over the years. Today I figured out that one of those suckers can bite with a vengeance.
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  • ZippylipZippylip Posts: 4,305
    was he improperly supervising someone else cook something he was supposed to be cooking?
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  • "Sparky""Sparky" Posts: 6,024
    Not bad for a dictator,but I would keep my beer further from the fire :blink: :ohmy: Just sayin :whistle:
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  • Judy MayberryJudy Mayberry Posts: 1,584
    Your cooking really makes my mouth water...and my eyes. Vindaloo is one of the hottest dishes on a restaurant menu. But now you know that, don't you!

    It's fabulous with pork instead of chicken. I made the one in America's Test Kitchen Cover and Bake and I thought I'd died and gone to heaven. That recipe uses the individual spices, though.

    Great post!
    Judy in San Diego
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  • Little StevenLittle Steven Posts: 26,914
    Do y'all want some raisins in yer jambalaya. You were supposed to be watching it but you were too busy socialising

    Steve 

    Caledon, ON

     

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  • Little StevenLittle Steven Posts: 26,914
    Judy,

    Way beter with lamb or goat :)

    Steve

    Steve 

    Caledon, ON

     

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  • fishlessmanfishlessman Posts: 16,386
    penzey vindaloo is a sneaky spice :whistle: you think, how hot can it possibly be, its just some kind of curry :laugh: looks good though, especially the bread
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  • FidelFidel Posts: 10,168
    It wasn't that I wanted it near the fire, I just didn't want to let it out of my hand.

    That's some pretty good warm weather beer.

    One day soon with this kind of weather we need to get the kids (and the Dads) together.
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  • FidelFidel Posts: 10,168
    I see you've been to a fest with him. He's the master of making other people cook his stuff then taking all the credit.
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  • "Sparky""Sparky" Posts: 6,024
    I agree,we should get together and shoot some spuds again :lol:
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  • FidelFidel Posts: 10,168
    Thanks for the compliment Judy. I though about pork or lamb, but had the chicken that I needed to use. I'll make the next batch with lamb most likely.
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  • FidelFidel Posts: 10,168
    I'd rather burn stumps into the wee hours of the morning.
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  • FidelFidel Posts: 10,168
    you ain't kidding. I was second guessing the crushed reds I put in there, but their heat didn't even make an appearance in the final dish. It was all the vin powder - sneaky stuff. The dry powder doesn't even smell hot, I'm guessing the heat from the cook releases something in there.
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  • "Sparky""Sparky" Posts: 6,024
    Sounds great,but how bout we just do both :P

    DSC_0151.jpg
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  • FidelFidel Posts: 10,168
    damn rednecks
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  • BashBash Posts: 1,011
    Looks great. I had vindaloo in a restaurant in OKC last week. The 5 of use ordered a variety and shared, and it was the vindaloo that was gone first.

    Can you tell more about how to make the naan? I'd like to try both things.
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  • FidelFidel Posts: 10,168
    Got this somewhere off the net, don't remember the exact site.

    I cut everything in half for my batch, but it makes a terrific bread. Make sure to roll the discs as thin as you can get them, they puff up a lot when you cook them.

    Ingredients
    • 1 (.25 ounce) package active dry or instant yeast
    • 1 cup warm water
    • 1/4 cup white sugar
    • 3 tablespoons milk
    • 1 egg, beaten
    • 2 teaspoons salt
    • 4 1/2 cups bread flour
    • 2 teaspoons minced garlic (optional)
    • 1/4 cup butter, melted
    Directions
    1. In a large bowl, add yeast, sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 60-90 minutes, until the dough has doubled in volume.
    2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough a little larger than a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise again about 30-45 minutes.
    3. During the second rising, preheat grill direct to 400.
    4. Roll 2-3 balls of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
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  • Judy MayberryJudy Mayberry Posts: 1,584
    So how many pieces would you say your 1/2 recipe made?
    Judy in San Diego
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  • 2Fategghead2Fategghead Posts: 9,623
    Very interesting cook and you described it very good as well. I never even tried nan bread. :blush:

    I'll save this cook for a copy cook sometime. I bet the chicken was melt in your mouth. I have seen some sell chicken tenders do you think they would work well in this cook or just a breast?

    Hope you don't burn your butt off. :woohoo:

    Have you been riding much lately? Weather have been great here.
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  • stikestike Posts: 15,597
    looks great.

    i like the last pic where you moved in a quarter of an inch.

    seriously. nice cook.
    was the pilz ok? those green bottles will skunk if you look at them wrong.
    ed egli avea del cul fatto trombetta -Dante
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  • Judy MayberryJudy Mayberry Posts: 1,584
    For all those who have never made Chicken Vindaloo...you don't HAVE to put a piece of parsley on it.
    Judy in San Diego
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  • 2Fategghead2Fategghead Posts: 9,623
    I'll try this sometime. Thanks
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  • FidelFidel Posts: 10,168
    The pils was quite good. Bought today, finished today. Didn't give it a chance to skunk out on me.

    I actually grabbed the wrong pic for the last one, was supposed to be one that shows the crumb of the bread, but it didn't upload correctly into PB (most likely my drunken fault) and it is no longer on my phone, so I just left it be.
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  • FidelFidel Posts: 10,168
    Halving the recipe made 6 pieces that were a bit larger than I expected them to be. Really need to roll them as thin as you can to keep them from puffing up too much.
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  • FidelFidel Posts: 10,168
    well hell, now you tell me.

    parsley is used as a garnish as a breath freshener believe it or not, especially after spicy or garlic/onion laden dishes.
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  • FidelFidel Posts: 10,168
    You could probably use any cut of meat you want in this dish and it would work out.

    As for riding, I sold my bike a while back and haven't gotten back into the market just yet. Probably wait for the kids to age a little before i jump back in the saddle. First time I've been without a bike in almost 20 years.
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  • 2Fategghead2Fategghead Posts: 9,623
    Give you a chance to wait and watch for that just right Road King. ;) I was lucky I had friends who let me ride their second bike on occasion when I went without for a while . Thank goodness for pals. ;)
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