Sunday, June 26, 2011

Chicken Vindaloo- Guest Post for Steamy Kitchen



You must have noticed there's a little less action on Indian Simmer lately. Not so frequent posts and a little less recipes but trust me a lot is going on behind the scenes. I have been working on some projects and also cooking food requested by some friends from the blogging world. Friends who have been patiently putting up with me for weeks and months. And friends who have honored me by offering a space in their gorgeous websites to guest post. A few weeks back one such email came from someone with the email address jaden at steamykitchen.com and it said will you “guest post for me?” My first reaction was to check whether that was really written to me. Why?  Because never in my wildest dreams would I expect that JADEN from STEAMY KITCHEN would ask little me to guest post on her blog. And even when I found out that it was actually Jaden, I was in complete disbelief! Just like millions of other bloggers and food lovers, I have always been inspired by Jaden. It is an honor to be featured on Steamy Kitchen!



When asked about what I should be cooking for her, Jaden said she loves Chicken Vindaloo and would love to share its recipe with her readers. So Chicken Vindaloo it is! It is a dish which, if not most popular, must be one of the most popular Indian dishes in the world. Vindaloo is a popular curry that hails from a tiny little state of Goa in India. Portuguese had their colony in Goa for decades and so the state has a great influence from Portuguese culture. It is believed that the name Vindaloo was also derived from Portuguese dish where “vinho” means wine and “alhos” is garlic. Usually the recipe asks for pork and wine along with garlic. In course of time Vindaloo evolved and cooks started making it with chicken or lamb and wine was substituted with vinegar.

Garlic

I am sure you will always notice that the Chicken Vindaloos served in restaurants have potatoes in them. Aloo in hindi means potatoes and since Vind- aloo has aloo in it, I assumed that potatoes are a must in the dish. But after doing a little bit of a research I found that potatoes are not really an essential ingredient. A traditional Vindaloo just asks for meat, garlic, wine or vinegar and lots of chilies in it. So the potatoes you see in the Vindaloo they serve at your favorite Indian restaurant are probably because they either want to make the gravy thicker or increase the volume but definitely not because the recipe asks for it!

Chilli in a jar

Most important part of a Vindaloo masala (spice mix) is the chilies in it. The dish is mostly fiery hot because Vindaloo masala is a chili based preparation and that is where it gets all its flavors. In my recipe I used the dry whole red chilies found at Indian markets. You can make it milder to your taste and use Kasmiri Mirch (a mild form of red chili). This will help make the curry red and pretty but still not very hot.

Now to check out my recipe for an easy and perfect Chicken Vindaloo please head over to Jaden's Steamy Kitchen

35 comments:

  1. Fantastic! the pictures are splendid and so is the dish.

    Cheers,

    Rosa

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  2. Gorgeous! You are such a talent in the kitchen and behind the lens. Running over right now to Steamy Kitchen.

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  3. Your photos are always so enviably gorgeous. Heading over to Steamy Kitchen now.

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  4. Prerna - awesome photos! Great food, great composition and great props - everything came together perfectly! Chicken Vindaloo is most popular in GOA, isn't it? I couldn't find the chicken version but had the lamb version... honestly, I can't quite remember the taste... maybe I should try to create it with your recipe :)

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  5. fabulous, i'll head over! no surprise that she'd ask you to guest post. you have such a lovely site with photography, recipes and stories to match. well done!

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  6. Chicken Vindaloo was one simple yet spicy chicken dish which we loved :)

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  7. I've always had chicken vindaloo in thick gravy without potatoes. Thanks for the recipe Prerna, another winner and love those ingredient shots.

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  8. This is a spicy, aromatic & rich masala!!!! I shall try this out with eggs & aloo...Thank u for the recipe Prerna..Had been looking out for a nice vindaloo curry recipe..The ones I came across were oridanary..But this one is a keeper!!! And missed ur posts...Glad u r back!!!! And do post a recipe for xacuti anytime if possible ;)
    Prathima Rao
    Prats Corner

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  9. I love vindaloos, and lamb is my favorite:) I am so excited for you, but on the other hand, Jaden and her readers will benefit tremendously from your beautiful post and photos.

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  10. Like I told you of FB you make me die each time :-) What a fabulous guest post! Heading to check it out

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  11. Thank you, thank you and THANK YOU guys! You have no idea how much I love you all :-)
    Muaah!!

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  12. I love your photos ... the props are making me 'green' ... the dish makes me want to grab off the screen... beautiful... ok now I am hopping over to Jaden's for the recipe :D

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  13. Sure gonna check out the recipe, i have made them from store bought spices but never from scratch well have made them but not really authentic one, so i am sure looking froward to go there and read the recipe.

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  14. Amazing pics....and great recipe..

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  15. It's so hard to get simple things right - your garlic picture is exquisite. Great recipe too.

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  16. this looks great..really hearty and it looks absolutely delicious..
    first time here..love your space..
    amazing recipe collection..
    Am your happy follower now..:)
    do stop by mine sometime..
    Tasty Appetite

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  17. Aww...gorgeous clicks and nice recipe

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  18. Wow! A guest post for Jaden--that's so exciting for you! Your pictures of the vindaloo are mouthwatering, and I love your explanation of the word, what it means, the cultural influences, etc.

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  19. Looks delicious, Prerna! My boyfriend would love this scrumptious curry.

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  20. Heading over there now...but I have to say - your pictures...WOW~

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  21. Congrats on the Steamy Kitchen guest post. My husband will thank you for this, it's one of his favorite dishes!

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  22. the curry looks fabulous!! :)

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  23. Congrats!!! That's great!!I cam imagine how amazing it will feel to get a mail like that!!!
    Vindaloo looks amazing! I am vegetarian but my husband loves chicken. I will make it a point to try this recipe the next time i am making chicken for him :)

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  24. So glad to have discovered your blog through your guest post at Steamy Kitchen...I'll be back for more! :)

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  25. Your photos look just great and I am definitely intrigued! Loved your collection of recipes and everything about this blog. Do visit my curry blog at http://cosmopolitancurrymania.blogspot.com

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  26. Lovely looking dinner idea, thanks so much, we like it spicy and I think this will fit the supper bill.

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  27. great styling, P. i always feel so disappointed when i see a vindaloo on a menu and cannot eat it- it is usually pork-based (in the restaurants i have come across). hope you have a lovely summer. x shayma

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  28. hi prerna, the snaps look so mouthwatering....just gorgeous...looking forward to trying this recipe at home...:)

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  29. How interesting that the origins of the name are portuguese! And what stunning photos - particularly that chilli pic...

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  30. Prerna, I stumbled upon these sites where I found your vindaloo post presented in full with all pictures. I am not technical person to know if it is ok. They do give links to original source but I was confused to see word to word and picture copy of your post.Please ignore/delete this message if my observations are wrong.

    http://www.bestrecipes.eu/en/chicken-vindaloo
    http://www.goodreads.com/author_blog_posts/1325678-chicken-vindaloo

    Thanks.

    Reader.

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  31. I saw this as your guest post at steamy kitchen and made it...and loved it! :) it was gorgeous thank you. Heres my post about it if you fancy checking it out, thank you for sharing it!
    http://theprocrastobaker.blogspot.com/2011/07/chicken-vindaloo.html

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  32. Beautiful photos!!! I am wondering if you have a site to sell prints of your photos? I would love a nice-sized one of that garlic (and the little vase of basil previous). Think about it/ let me know??

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