Indian at home: Chicken Vindaloo

Indian at home.
Indian at home.

Sadly, our town is lacking in good Indian cuisine. Which means, this fall J and I have decided to figure out how to make it at home. We’ll tackle naan soon, especially since we discovered how easy the main dishes can be. We tried Chicken Vindaloo from our new favorite site rasamalaysia.com. The directions were easy to follow, easier than finding all the ingredients! With a few modifications, we had a meal that rivaled any local Indian restaurant.

Ingredients:
1 whole chicken, cut up into 8 pieces and skin removed (We used about 2 pounds boneless, skinless chicken breasts because that’s what we had on hand)
1 onion, chopped (we used a large yellow onion)
1 tablespoon tomato paste
1/4 tsp each Salt and pepper
3 tablespoons oil (we used olive)

Spice Blend:
1/2 cup vinegar (white)
4-5 dried red Chile peppers (we used dried, whole red chilis)
4 cloves (we used ground)
8 garlic cloves, skin removed (we used minced about 2 tablespoons)
1 2-inch piece fresh ginger, peeled
1 teaspoon paprika powder
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon dry mustard
1 teaspoon sugar

Directions:
Add vinegar and soak all the ingredients needed for the spice blend for 15-20 minutes. Then blend these into a fine paste using a blender. (we used the food processor and with the added vinegar, this turned very runny. Next time, we’ll remove the spices from the vinegar and then re-add it at the end). Add the spice mixture paste to the chicken and toss well to evenly coat all the chicken pieces. Let the chicken marinate for 4 to 6 hours. In a large wok heat the oil on medium heat. Add the marinated chicken and cook for 4 to 5 minutes. Stirring often. Add the chopped onions, tomato paste, salt and pepper to the chicken. Give everything a good stir. Finally add 1/2 cup of water (we omitted this step since it was already pretty runny), cover the lid of the skillet and lower the heat to low. Let the chicken simmer on low for 15 to 20 minutes or till well done and the oil start to ooze from the curry. If you prefer little thinner gravy add water as need and let it simmer for another 4 to 5 minutes before serving. Like the original author, we prefer the gravy to be thick and sticking to the meat pieces. Serve immediately over basmati rice.

My Opinion:
The sauce was a little runny for our tastes and it wasn’t quite as spicy as we like our vindaloo. Next time, we’ll use the spice blend as a run without the vinegar and add it at the end.

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Updated: Best Macaroni and Cheese Ever

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I know I said this was the best macaroni and cheese recipe, ever, but I was wrong. This one is. I promise. It’s delicious no matter the season and equally good in the dead winter as it is on a hot summer day.

Ingredients:
1 box Elbow macaroni uncooked
1/2 cup Butter (1-stick)
1/4 cup All-purpose flour
1/2 teaspoon Salt
1/4 teaspoon Pepper (if you’re feeling adventurous, use white pepper)
1/4 teaspoon Dry mustard (we occasionally add a bit more up to a 1/2 teaspoon)
1/8 teaspoon Cayenne pepper (we occasionally add a bit more up to a 1/2 teaspoon)
1/4 teaspoon Worcestershire Sauce
2 cups Milk (we use skim)
2 cups Sharp cheddar cheese (8-oz), grated (you can use more, we occasionally use up to 10 ounces, it just becomes cheesier and more delicious)
About 1 cup panko crumbs

Directions:
Preheat oven to 350 degrees F. In a large pot of boiling water cook the pasta to al dente. While macaroni is cooking, melt butter in a heavy-bottomed 3-quart saucepan over low heat. Whisk in flour, salt, pepper, mustard, cayenne and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly (this is important or it bubbles over). Boil for about one minute, stirring constantly; remove from heat. Stir in cheese and cook, stirring occasionally, until cheese is melted. Drain macaroni and gently stir into cheese sauce. (Or pour the cheese sauce over the macaroni (whichever pot is bigger). Just make sure to mix it all together. Pour the entire mixture into ungreased 2-quart casserole. Sprinkle panko on top. Bake uncovered until bubbly, about 25 to 30 minutes. Set broiler to low (or high if you’re adventurous!) and broil until the top is a nice golden brown. Remove from oven and rest for five minutes before serving.

My opinion:
While this looks complicated, it really isn’t and is easy to make for a weeknight meal. We make the whole batch at once and then usually freeze half. It is deceptively filling. If eating for a hot summer (or later summer dinner) let it come to at least room temperature before eating. Winter, eat it hot. Enjoy!