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Cooking with my soul: Pui Vindaloo (Chicken Vindaloo)

Cooking with my soul

14 feb. 2011

Pui Vindaloo (Chicken Vindaloo)




Scroll down for English recipe



Vindaloo este un curry din estul Indiei, din regiunea Goa. Prin partile acelea influentele Portugheze au atins atat modul de preparare (cu vin sau otet), cat si numele, care provine din "Carne de Vinha d' Alhos". Mancarea se poate face din porc, pui, miel si nu e neaparat necesar sa fie foarte iute (cum des se intalneste in restaurantele din vest), ci foarte aromata.
Pentru ca in hindi "aloo" inseamna cartofi, in multe retete se gasesc si acestia. De fapt,traditionalul vindaloo nu are cartofi.




Ingrediente pentru 4 portii
  •  4 catei de usturoi, rasi fin
  • 1 lingurita turmeric, praf
  • 3 cm radacina de ghimbir, ras fin
  • 1 lingurita coriandru, praf
  • 1/2 lingurita chimion, praf
  • 1/2 lingurita chili, praf (sau dupa gust)
  • 1/2 lingurita fenugreek
  • sare dupa gust
  • 50 ml otet balsamic (sau alt otet )
  • 50 ml vin rosu
  • 1 cutie tomate taiate mic 
  • 100 ml apa
  • 400 g piept de pui, taiat bucati mici
  • 3 frunze de curry
  • 1 cartof mare, taiat cuburi
  • 2 cepe mari, tocate
  • 2 linguri ulei de porumb


Cum se face:
  • Intr-un castron amesteca primele 12 ingrediente cu carnea si lasa la rece 2 ore.
  • Pune cartoful in apa rece cat sa-l acopere 

  • Intr-o tigaie mare incalzeste uleiul si prajeste ceapa si  frunzele de curry la foc mediu 4 minute
  • Adauga carnea cu toata marinada si amesteca bine. Fierbe la foc mic 3-4 minute
  • Scurge cartofii si pune-i in tigaie.

  • Amesteca, si lasa la foc mic si acoperit pana ce carnea e moale (aproximativ 10 minute)
  • Serveste cu paine naan sau cu orez simplu. Presara patrunjel tocat inainte de a servi. 


English version: 
Vindaloo is a curry originated in eastern India, Goa region. In those regions, Portuguese influenced both how to prepare (with wine or vinegar), and the name it comes from: "Meat Vinh d 'Alhos. This dish can be made from pork, chicken, lamb and is not really necessary to be very hot (as often seen in restaurants in the West), but very flavorful.
Because in Hindi "aloo" means potatoes, they are found in many recipes.
Actually, the traditional vindaloo doesn't contain potatoes.


Ingredients for 4 servings

    
* 4 cloves garlic, finely grated
    
* 1 tsp turmeric powder,
    * 3 cm root ginger, finely grated
    * 1 tsp coriander powder
    
* 1 / 2 teaspoon cumin, powder
    * 1 / 2 teaspoon chili powder (or to taste)
    
* 1 / 2 teaspoon fenugreek
    * salt to taste
    
* 50 ml balsamic vinegar (or other vinegar)
    
* 50 ml red wine
    * 1 can chopped tomatoes
    * 100 ml water
    
* 400 g chicken breast, cut into small pieces
    
* 3 curry leaves
    * 1 large potato, diced
    * 2 large onions, chopped
    * 2 tablespoons corn oil


How To:

    
* In a bowl mix first 12 ingredients with the meat and put it in refrigerator for 2 hours.
    * Put the potatoes in cold water, enough to cover it
    * In a large skillet heat oil and fry onion and curry leaves over medium heat 4 minutes
    * Add all the meat with marinade and mix well. Simmer 3-4 minutes
    
* Drain the potatoes and put them in the pan. Stir and let simmer, covered, until meat is tender (about 10 minutes)
    
* Serve with naan bread or plain rice. Sprinkle with chopped parsley before serving.

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