Chicken Vindaloo with Brown Rice

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Here I go again with the curryz.

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I put a z on the end of that word to prove to you just how hip and current I am with the times.

What’s that you say? We’re no longer using the letter z to convey our levels of coolery? Only trolls do that these days? Oh. Well that’s lame.

SO, a few things:

A) It’s going to be 65 degrees here today. SEEXTEE FAWV. I’m exploding within. Doors and windows open. The Cranberries on Spotify. My hair in a wretched top-knot.

B) Speaking of hair, I think I’m going to grow out my bangs. Ah knoooooow I just cut them off just like 5 minutes ago. But, dudes, I’m low maintenance with my hair. (as evidenced in every photo ever, ugh.) However, anytime I say I’m low maintenance, Aaron always interjects with, “You’re the worst kind; you’re high maintenance but you think you’re low maintenance.” (name that movie) And then I pout.

C) Look at this photo underneath these words right now. See that brown slurry? That’s a curry slurry. A vindaloo curry slurry. Isn’t that neat? I’m using the word neat to prove to you just how proper and dainty I am in my life. It absolutely did not work, did it?

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D) I want to keep talking about the curry slurry though. Okay this is the way it happened. It was a blustery Saturday afternoon, and I decided to take my nose on a field trip, so I went to Penzey’s Spice Shop. I needed to pick up some bay leaves and something else. What was it . . . doesn’t matter. So, at the cash register I grabbed one of those little recipe cards you know? That uses their spices? Well this one used the vindaloo spice, WHICH I HAD AT HOME ALREADY (boom?), so I took it home with me. That’s all.

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E) Wait that’s not all. I was talking about the slurry. One of the steps on the card was to whisk together some of the vindaloo seasoning with salt and cider vinegar, becoming a paste, and I thought, well word to your mother!

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F) I can’t say that either, can I?

G) WELL, of course I fiddled with the recipe, changing out a few things, but I KEPT THE SLURRY. I like the slurry. The curryz slurryz. The neat curryz slurryz, yo mama, peace out, in ya face because it’s propa.

And tubulah.

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Please don’t leave me.

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Chicken Vindaloo with Brown Rice:

(tweaked from one of those Penzey’s cards you get at the store)

What it took for 4:

* 2 Tbs. canola oil
* 1 pound chicken breast, cut into a small dice
* 2 Tbs. vindaloo seasoning (got mine at Penzey’s)
* 1/4 cup cider vinegar
* 1 tsp coarse salt, plus more for general seasoning
* 1 medium white onion, chopped
* 4 cloves garlic, minced
* 1 red bell pepper, chopped
* 1 cup coconut milk
* 1/2 cup frozen peas, thawed
* 1 cup uncooked brown rice
* 1 pinch freshly ground black pepper

Cook rice in a rice cooker, or your fave stovetop method.

In a small bowl, mix together the vindaloo, vinegar and tsp of salt. Stir until it becomes a paste. Set aside.

Heat the oil in a large skillet over medium-high. Add the onions, garlic and red bell pepper. Sauté about 5 minutes, until the veggies start to soften. Add the vindaloo paste (look how much it thickened up!) to the veggies and stir to combine. Let it lightly simmer a couple of minutes.

Add the chicken to the pan and toss to sear for 2 minutes. Then stir in the coconut milk, reduce heat and let simmer about 10 minutes. Finally, toss the peas in and stir to combine as they heat through. Give her one final taste. Need a little salt? Dew eet.

Serve the curry over cooked brown rice!

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Did I mention there’s coconut milk up in this piece? Uh huh.

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27 Responses to Chicken Vindaloo with Brown Rice

  1. Liz @ The Lemon Bowl January 11, 2013 at 7:57 am #

    I need vindaloo spice. Like… now.

  2. Ali | Gimme Some Oven January 11, 2013 at 8:36 am #

    Yay for 65 degrees!!! This looks fabulous!

  3. Cassie | Bake Your Day January 11, 2013 at 8:44 am #

    This is gorgeous! I can’t say I’ve ever had chicken vindaloo but I love the flavors.

  4. shelly (cookies and cups) January 11, 2013 at 8:44 am #

    When Harry Met Sally.
    Your curry rulez.

  5. Gerry @ Foodness Gracious January 11, 2013 at 8:45 am #

    I live vindaloo, in fact I might just have it for lunch today. That pan shot is amazing!

  6. DessertForTwo January 11, 2013 at 9:15 am #

    I’m so excited for the weather and your wretched top knot! I have low-maintenance hair. As in, no color, no styling. You too? Your hair looks too good for you to do nothing to it. Mine hangs like the yarn in a mop. I’m so lucky I found somone to marry me. Yeah.

  7. Heather Christo January 11, 2013 at 10:09 am #

    Good Lord Bev- that Vindaloo looks amazing. My hair only sees a wretched top knot- only mine is microscopic which makes it tragic. sigh.

  8. Kevin (Closet Cooking) January 11, 2013 at 10:14 am #

    That looks really tasty!

  9. Cookin Canuck January 11, 2013 at 10:21 am #

    I simply can’t resist anything with the words vindaloo or korma in it. This looks amazing!

  10. ashley - baker by nature January 11, 2013 at 10:21 am #

    Well this looks insanely good!

  11. a farmer in the dell January 11, 2013 at 10:38 am #

    Growing out bangs sucks!!! good luck! Also, this curry looks amazing. And 65 degrees??? I need to move.

  12. Jackie @ The Beeroness January 11, 2013 at 11:02 am #

    My life is endless cycle of “Im going to cut bangs!” to “I need to grow out my bangs!” Never happy, every.
    Unless I had some of this chicken in my face, then bangs, shmagz

  13. Averie @ Averie Cooks January 11, 2013 at 11:59 am #

    That coconut milk & red pepper sauce sounds amazing!

  14. Heidi @foodiecrush January 11, 2013 at 12:32 pm #

    Curry slurry. Try saying that 5 times fast after a few glasses of wine.

  15. claire @ the realistic nutritionist January 11, 2013 at 2:08 pm #

    YES YES YES. I love curry!

  16. Cat Davis January 11, 2013 at 2:52 pm #

    I don’t know how to pronounce this dish but I sure would love to make it. Looks delicious.

  17. Julia {The Roasted Root} January 11, 2013 at 2:54 pm #

    I’m all about your curryz and would love to give vindaloo spice a shot – I’ve never tried it before but anything curry related is fine by me!

  18. Katie @ Blonde Ambition January 11, 2013 at 3:30 pm #

    Curry slurry for the win.

  19. Kari@Loaves n Dishes January 11, 2013 at 3:58 pm #

    First, I am sooo not hip, you are way hipper than I; that’s meant as a compliment. Second, I’m loving the curry slurry, and everything else about this dish!

  20. Amanda @ Once Upon a Recipe January 11, 2013 at 4:58 pm #

    Vindalooooooooooo. That’s so fun to say.
    And probably even more delicious to eat. Day-um.

  21. Marnely Rodriguez-Murray January 11, 2013 at 5:16 pm #

    Oh dear, I totally love this!

  22. Erika @ The Hopeless Housewife January 11, 2013 at 9:06 pm #

    Love curry.

  23. Kathryn January 13, 2013 at 10:28 am #

    I normally stay away from vindaloos because they tend to be crazy-hot here and while I like spice, I also like to be able to taste my food for the next 48 hours but this sounds a bit more subtle and really tasty.

  24. Marina {YummyMummyKitchen.com} January 13, 2013 at 7:43 pm #

    This looks so good I’m craving Indian food now!

  25. Sues January 14, 2013 at 6:40 am #

    Yum!! I love making lamb vindaloo, but feel like I need to add a chicken vindaloo into my life. This one looks fab!

  26. Alycia January 24, 2013 at 12:48 pm #

    I have made other types of Indian curry before, but never Vindaloo. Well, I made this last night and it was AMAZAING! I love the savoury/sweet flavour of the sauce, the cardamom really pops and the coconut milk was slurped right up with the yummy rice. Thanks for bringing the recipe into my life! I see a weekday staple in my future :)

  27. Julie C May 7, 2013 at 9:04 pm #

    Made this tonight after I finally got my hands on vindaloo seasoning. This was SO tasty and quick…. I impressed myself by having dinner ready before 8pm. And, each serving was just under 400 calories (used light coconut milk).

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