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  • Hi.

  • Welcome to show me the curry dot com.

  • I'm hip ill on the new job, and today we're gonna show you how to make chicken vindaloo.

  • Now it is a very famous, very, very famous go on dish which is actually brought over to India by the Portuguese.

  • And of course, over time it's evolved.

  • And I think the whole world knows about it.

  • Yes, absolutely yummy.

  • And here's some of the things that we're gonna put in the Memphis ball.

  • A lot of people thing that when the law was supposed to have potatoes and there because of the all over the world, are you.

  • But that's not really true.

  • It's basically it.

  • I don't know which way it is, but it means the breaking down of the world with Luis garlic and vinegar.

  • So but we're gonna put a little bit of potatoes in there just to how people recognize what it is way like potatoes gives a good dimension to the whole dish traditionally does made with pork.

  • We're using chicken today, but it is very easily interchangeable with Borg.

  • Be Just keep it.

  • Damn them.

  • Yes.

  • So the first step in our vindaloo is we have some dried red chillies, and we're using approximately 12 of them now.

  • This will depend on how spicy your dried ripped Richard, These are ours.

  • Air about medium spicy.

  • So 12 if you have super spicy, you can cut it down and we'll show you howto you know, compensate for that later.

  • But we have them soaking in 1/4 cup of vinegar, so quarter cup, four tablespoons of vinegar, and you want to soak these for a minimum of half a hour.

  • If you have longer, go ahead.

  • But you need to be soaking that for half an hour.

  • And we're gonna add this to our blender because we're gonna be grinding all of this.

  • Now give me a using white vinegar because traditionally, there's a gun which is used and it's very hard to find, and it's got a very, very strong smell, so we just kind of keeping it mild.

  • And of course, we don't have our hands on that.

  • We just using the white vinegar.

  • And to this, we're gonna add a whole bunch of things.

  • So you're gonna be adding about seven clothes and about 15 peppercorns now you can, you know, again go up or down either way to one inch species off cinnamon, approximately two tablespoons off ginger and approximately 12 large garlic clothes, one tablespoon of cumin seeds and two teaspoons of turmeric powder.

  • So now what we're gonna be using is, ah, biggie merch or Kashmiri merch.

  • And what this does is it provides a great, nice intends red color to your dish without adding additional spice.

  • So if you're one of those people who had those really spicy dried red chillies and you're not able to use a lot of them and you want to compensate the color, this is the thing to use.

  • So again, this is gonna be as needed.

  • Depending on how red your chili's aren't.

  • How many you ended up using.

  • We're gonna use about two teaspoons and we'll see if we need any more, and we're gonna grind us into a smooth paste.

  • You may need to push it down in between, so our masala paste is finally ground.

  • Nice, smooth paste.

  • We ended up having to switch it out of our big blunder into a small spice grinder because it was just too big.

  • So here it is, a nice ground based ready to go.

  • And also, depending on how your blender is, it's OK to add, you know, a couple of tablespoons up to 1/4 cup of water to help you grind this picture.

  • And while he was actually doing that, I got the chicken ready.

  • We cut it up using two and 1/2 pounds or approximately kg and 1/4 boneless, skinless ties securities And what I did was I washed it and I patted and try.

  • So now you want that, do you?

  • You gonna use that faces the magnates of Once we put it in there, we're gonna let it marinate.

  • So you kind of want to remove all the excess water so that it takes in the flavor and the juices from the marinade.

  • So in this goes and see the biggie merch really intensified the color of this.

  • So feel free to use as much as you need to get the color you want and you gotta mix it.

  • We're gonna add about two teaspoons of salt to begin with.

  • And if we need more, we can always add some in later on.

  • But it makes it it.

  • And once it's mixed and we're gonna put the cling wrap over it and allow it to marinade.

  • Now, if you have some time, it's better to let it marinate overnight.

  • It will be awesome because there is vinegar and that break down the chicken and will make it really soft.

  • And Havel, though flavors go in otherwise at least 2 to 3 hours of possible.

  • But make sure you wrap it and put it in the refrigerator.

  • So you're back.

  • The chicken has been marinating for back do doing 1/2 ours, and they pulled it out of the fridge and we're gonna go on to the next step.

  • And we still have a blender that we ground all the other spices and we have about four cups of onions.

  • We've just roughly chopped them, and we're gonna grind this into a smooth paste, onions to the and we're gonna mix it.

  • And in our stove back there, we have a nice large pan, and we have two tablespoons of G or clarified butter heating up in there right now, the G's eat it up Now you can use oil if you before, and we're gonna add a few peppercorns and you're gonna also had some clothes.

  • You just crushed the bombs so that it don't bother.

  • And the blame is on medium heat.

  • You're gonna now add the chicken in here makes now what you're gonna do is we're gonna allow the chicken to change color.

  • If you see if you notice like this, this is more white, then the pink over here, so we're gonna allow it all to become white.

  • And once it does that, then we're going to the next step.

  • So it's being approximately 10 minutes.

  • And if you notice all the chicken pieces have sealed, basically the color has become a little more white ish.

  • And that's what you're looking for.

  • It's perfect.

  • We're gonna add.

  • And now this is again optional.

  • We're gonna add in two medium potatoes, but if you don't want to, that's absolutely fine.

  • And they still love that red color.

  • So we're going to add a little bit more off the big image and excitement, and at this point, we're gonna add about four cups of water.

  • This is a dish that is usually had with dry.

  • So you wanted to be a little with a little no gravy.

  • Wanted an ad in two additional tablespoons off the *** mixed well, and you can do lower the heat to a medium law and covered and allowed to cook for about an hour, and you're gonna keep storing it in between.

  • You got to have patients are in the loop, so it's been approximately an hour and we have bean stirring in between because it's very important to do that.

  • And let's have a look.

  • Oh, beautiful.

  • Reduce the plane now.

  • Give it a final mix.

  • As you can see, a lot of the water has evaporated and being absorbed.

  • The bottom line is looking for the potatoes to be cooked.

  • And, uh, let's see the potatoes are cooked.

  • Beautiful.

  • They're not overcooked.

  • Very important to do that, turn off the flame.

  • You can check on the sol than the spices, and you know that's not even any more water.

  • You can just give it another boy, but I think with rice or even with non or something like that.

  • Perfect consistency, Sir, Chicken vindaloo is ready to serve.

  • It looks fabulous.

  • The color is just popping out amazingly red, but again, if you want it even more intense red.

  • But you can do is you can scale back on the turmeric amount and you have a just a red red as opposed to a little oranges.

  • Right?

  • So enjoy our chicken vindaloo and join us again.

Hi.

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