Spicy Honey Chicken Thighs

Chicken Shaslik

Tarragon Chicken ~ One of Nigella Lawson's Best

Do any of those recipes you know, sort of reach out to you? I was watching my share of Nigella Express on television in the afternoon, and she wooed with me with this simplistic recipe. The sort of recipe that involves hardly an effort and yet so elegant to charm your friends for an informal dinner.

Ingredients:

Chicken Breast- 4

Shallots - 12  (roughly chopped)

White Wine - 700ml\

Olive oil

Butter

Salt - to taste

Pepper - a generous pinch

Flour

Fresh Tarragon - chopped or torn

Creme Fraiche - 6 tbs

Cream - 2 tbs

Lime Juiced - 1 lime

Preheat oven to 180 C Season the flour.Coat the chicken pieces in the flour.Heat the olive oil in a heavy cast iron casserole, brown the chicken until golden brown. Remove chicken to a plate. Add shallots to the pan, add a knob of butter.Turn the heat down low and soften shallots. Return chicken to pan. Slosh in the wine and reduce slightly. Add tarragon and creme fraiche. Cook in the oven for 45 mins.Remove and taste for seasoning. Add lemon juice and a dash of cream. Return to oven for a further 15 minutes.Garnish with some finely chopped tarragon, serve with basmati rice.

Piri Piri Chicken~ The Jamie Oliver Way!

For the Potato Accompaniment:
Potato - 1
Sweet Potatoes - 2
Lemon - 1/2
Red Chili - 1 fresh
Coriander Leaves - 1 bunch
Feta Cheese - 50gms

Wash the potato and sweet potatoes and halve length ways  Put them into a large microwave safe bowl with 1/2 a lemon. Cover and cling film and put into the microwave for about 15 minutes on full power. Finely chop the coriander leaves and red chili on a board, mixing as you go. Add the feta and keep chopping and mixing. Check the potatoes are cooked through, then use tongs and squeeze over the cooked lemon. Add the coriander mixture and mix in everything. Season, then take to the table

Kerala Style Chicken Fry~ Amma's Way!!

A regular meat dish had with chapathy and a nice salad. Mum made this regularly on her quick dinner days. I did the same, needed to whip up a quick dinner to get my day set, just so that I could have some time off: :)

Ingredients:

Chicken - 1 kg, cut into medium pieces (You could even use only drumsticks which would taste better)

Ginger Garlic Paste - 3tbs

Fennel Powder or Saunf - 1tsp

Kashmiri Chili Powder - 2 1/2tbs

Turmeric Powder - 1/2tsp

Onion - 4 large, sliced thinly

Salt to taste

Coriander Leaves - 1tbs, freshly chopped

Oil to fry

Into a non - stick pot, combine all the ingredients and the chicken with about 1/2cup of water and cook for about 20minutes. Allow the masala to coat the chicken pieces completely. In the meantime, into a large wok or skillet, pour a little oil just enough to fry the sliced onions. Fry them till nice and caramelized and keep aside. Add in little more oil and fry the cooked chicken till nice and golden on all sides. Top the chicken with the fried onions and some freshly chopped coriander leaves. Serve hot with chapathis and a nice salad.

Chicken Makhanwala

I have made this a zilliion times and it has never failed to please the people I have made it for. A nice creamy blend of yogurt, tomato and onions with the spices and finished off with some cream and a fresh squeeze of lime...

Ingredients:
Chicken - 1 kg, cut into small or medium pieces
Yogurt - 1 cup, whisked
Coriander Powder - 2 teaspoons
Chili Powder - 2 teaspoons
Turmeric Powder - 1/2 teaspoon
Jeera Powder - 1teaspoon
Ginger Garlic Paste - 2 teaspoons
Tomatoes - 4 large, blanched
Onion - 5, finely chopped
Cream - 1/2 cup
Salt to taste
Lime Juice - 2 teaspoon
Coriander Leaves - a handful

Into a large skillet, fry the chopped onions till evenly browned. Meanwhile chop the blanched tomatoes and add to the fried onion. Saute till the tomatoes are softened and mashed. Saute till the oil starts to separate.  Tip in the ginger garlic paste and continue to saute. Then add in the curry powders and fry till the powders are cooked through. Add in the chicken, curd, salt and cook till the chicken is tender on a low to medium flame. Add in the cream and give a good stir around. Allow to cook for 2-3  minutes. Just before serving, add in the lime juice and coriander leaves to finish off the dish.

Sweet and Sour Chicken Drumsticks

Here's one recipe to simply wolf down, with some steamed rice, or some plain noodles. The sweetness of the sugar and the sourness of the vinegar, humbly satisfies you.

Ingredients:
Chicken Drumsticks - 6
Egg - 1
Cornflour - 4tbs
Salt and Pepper to taste
For the sauce
Onion- 1 small
Green Pepper - 1
Carrot - 1
Chicken stock - 2cups
Vinegar- 4tbs
Brown sugar - 4tbs
Sherry - 1tbs
Soya sauce - 1tbs
Oil for deep frying

Trim the drumsticks if  necessary. Beat the egg with 1tbs of water. Mix the cornflour with salt and pepper. Dip the drumsticks in egg, then in cornstarch and out to one side. Cut the onion into eights and the pepper and carrot into wedges. Drop these into a small pot of boiling water and cook for 5minutes. Drain well.
Mix together in a small saucepan the chicken stock, vinegar, sherry, soya sauce, brown sugar, corn flour. Bring to a boil and stirring constantly, simmer for 2-3minutes.
Heat oil in a skillet, fry the chicken drumsticks until golden and tender. Drain onto absorbent paper. Add the vegetables to the sauce and then the chicken, reheat for about 3minutes and serve hot.

Coriander Yogurt Rice with Dry Chilli Chicken

This combo is not unusual for us, because for one, regular curd rice is an absolute no-no if not accompanied by non-veg. So at home mum would make curd rice with a mutton roast. Then during my spinster days, my curd rice would be accompanied by chilli chicken, because that used to be the take home dinner. If you want to try the option of a take home curd rice and chilli chicken, then I'd reckon getting it from Dolphin bar situated in Frazer town. Of course, there's much more than just curd rice at Dolphin bar, everything on their menu is a must - have!.  But you wouldn't want to get it all by yourself, the bar is a dark and dingy place with groupies of men, gulping down hard liquor and 'women' are a visual treat if you know what I mean (wink).

These recipes are from Ramani Aunty's book called Sadya - Meals for Four

Coriander-Yogurt Rice


Ingredients
Rice - 1cup
Butter - 1tbs at room temperature
For the yogurt mixture
Yogurt - 3/4cup
Milk - 1 1/2tbs
Lemon Juice - 1tbs
Asafoetida powder - 1/2tsp
Salt to taste
To temper
Olive Oil - 1 1/2tbs
Mustard seeds - 1/2tsp
Green Chillies - 2 finely chopped
Ginger - 2cm finely chopped
Chopped Coriander  - 1/2cup

Cook the rice in plenty of water until very soft. Drain thoroughly. Mix in butter to the hot rice. Gently fold in the combined yogurt mixture ingredients.
In a small pan heat oil, sprinkle mustard seeds and allow to burst. Saute the the green chillies and ginger in it.Finally add coriander leaves. Add in the rice mixture Spoon in individual molds. If preferred serve cold.

Dry Chilli Chicken


Ingredients
Chicken Breasts - 250gms cut into cubes or strips
For the Marinade
Gram Flour - 1/3cup
Five Spice Powder - 1tsp (mixture of Powdered cinnamon, fennel, star anise, cloves and szechuan pepper)
Chilli Powder - 1/2tsp
Pepper Powder - 1/4tsp
Salt - 1/4tsp
Vinegar - 1tsp
Egg - 1 small lightly beaten.
To saute
Butter - 1 1/2tbs for frying
Oil - 1tsp
Green chillies- 3 cut into thin rounds
Minced garlic - 1tsp
Minced ginger- 1tsp
Sieved Fresh Tomato pulp - 1/2cup
Soy Sauce - 1tbs
Salt to taste

Pat dry the chicken pieces and combine the marinade ingredients and marinate chicken for 30minutes. Heat the butter into a wok and stir fry the chicken for 3-4minutes until cooked and browned on all sides. With a slotted spoon remove onto a plate. Heat with 1tsp oil in the wok, the chillies ginger and garlic without browning. Add the tomato pulp, soy sauce and salt and bring to a gentle boil. Return the fried chicken to the sauce and stir till the chicken is well coated. Serve hot.

Andhra Style Chili Chicken

Mid week visit to my in-laws and yet another demand of Ratish is Andhra Style Chili Chicken, he simply loves Andhra cuisine. If you take him to Nagarjuna (one of the authentic Andhra style restaurants in Bangalore) to explore the meals, then he wouldn't leave without doing some justice, as well as tire the waiters till they beg you to leave - simply because they'd be worn out of serving Ratish ample amount of hot rice, ghee and gun powder (chutney powder).....

Ingredients:
Chicken - 1kg, skinless cut into medium pieces
Green Chilies - 10-12
Onion - 2 finely chopped
Curry leaves - two sprigs
Spice powder - 2 cloves, 1 stick of cinnamon, 1/4tsp of jeera all ground to a dry powder
Ginger garlic paste - 1tbs
Button Onions - 1/4cup
Lemon juice - 2tbs
Pepper powder - 1tsp
Salt to taste

Pat dry the chicken and keep aside. Wet grind the green chillies, ginger garlic paste, button onions to a coarse paste. Into a pan, sauté the onions till brown, also add half the curry leaves and sauté till crisp. Then add the chicken and sauté the chicken for about 2-3minutes. Tip in the chilly paste and sauté till the chicken becomes white. Cover and cook the chicken till almost done, and the liquid has turned into a semi gravy. Add the lemon juice, salt and pepper, and mix well. Add the remaining curry leaves, continue to fry the chicken for a couple of more minutes and serve hot with rice.

Tip:If required add less than a quarter cup of warm water for more gravy (which is how we like it)

Moonlit Mutton ~ Chicken Teriyaki ~ Barbecue Style

When the family and friends get over....its more than just fun...its cacophony??a bunch of hooligans?? We are a gang of absolutely crazy people...is what our neighbours would have most definitely thought. It was a Friday night and we thought we'd get together and do a barbecue. Chintu and Binoy, I say without you guys it wouldn't have been possible. Ratish, your the man for having brought the actual kit all the way from home (from my inlaws place)...Meera gurl my lil sis I must say thanks for being a help throughout and of course all the rest for having come and made the rest of the evening a definite blast!!

Moonlit Mutton

Ingredients:
Boneless Mutton - 1kg cut into small pieces to skewer
Worcestershire Sauce  - 1/3cup
Brown sugar - 1/3cup
All spice powder - 1tsp
Lemon Juice - 2tbs
Green Capsicum - 2 diced

Onion -2 diced

Tomatoes - 3-4diced
Pepper and salt to taste

Marinate the mutton with the above ingredients and leave them in the refrigerator overnight. Then skewer 3 pieces of mutton alternating with the onion, tomato and capsicum. Fry them lightly over a pan for about 3minutes on each side and then grill over the coal till meat is tender.

Chicken Teriyaki


Ingredients:
Chicken Drumsticks - 2kg
Teriyaki Sauce - 2/3cup
Soya Sauce - 1/3cup
Garlic - 6-7pods grated
Honey - 3tbs
Salt and Pepper to taste

Combine all the ingredients into a large bowl. Make slits across the drumsticks pat dry, and marinate the chicken, cling wrap and refrigerate overnight. Grill over hot coal, brushing occasionally with reserved marinade.

Honey Chicken Wings

Chirag's 4th Birthday party and the Nutties brought her culinary skills to create some awesome snacks for her kiddo guests. This recipe she said is straight out from Farida's blog...I checked it out..tried it out...and  I tell you...the breadcrumb dredged wings just disappeared.....any guesses where to??...I remember my son screaming in excitement..."mama made kfc chicken dada"...and all I see is the plate laden with the wings being handled by a three year old not to mention a 31 year old's brain scheming the whole drama (i.e.hubby dearest)....

Ingredients:

Chicken wings - 16

Tomato Ketchup - 2tbs

Mayonnaise - 2tbs

Honey - 2tbs

Crushed black pepper to taste

Salt to taste

Breadcrumbs

Into a mixing bowl, combine the chicken wings with ketchup, honey, mayo, salt and pepper. Toss to coat the wings well. Leave in the refrigerator overnight. Remove the wings from the marinade, dredge them in breadcrumbs and bake them into a preheated oven of 160C for about 40minutes till they turn a nice golden brown and juices run dry.

Chicken in Spicy Coconut Curry and Awards

Who can resist an appam and chicken curry combination....I mean atleast my husband and I totally love the duet, you serve it to us morning, noon and night we would never ever complain. Also, today is the day I can rejoice, and be glad at the fact my blogger friends have passed me on these awards - I am on cloud nine ladies....

Ingredients:
Chicken - 1kg cut into medium pieces
Coriander Powder -2tbs
Chilly Pwder - 1tsp
Turmeric Powder - 1/4tsp
Garam masala - 1/2tsp
Garlic paste - 1tsp
Onions - 2 medium finely sliced
Mustard seeds  - 1tsp
Curry leaves - 2 sprigs
Potatoes - 2 peeled, boiled and quartered.
Peas - 1/4cup
Green chillies - 2 finely chopped
Ginger - 1tsp julienned
Coconut milk - 2cups (1/2 cup thick and 1 1/2 cup light)
Lemon juice - 1tsp
Salt to taste

Mix the masala powders and garlic paste and make it into a thick paste along with water. Heat oil into a large pan, splutter the mustard seeds and and then fry the curry leaves. Saute the onions, green chilly and ginger till nice and tender and then fry the masala for about three minutes. Pour in the light coconut milk, lemon juice and salt and bring to a boil. Then add the chicken and simmer for about 25minutes. When the chicken is almost done, add the potatoes, peas and thick coconut milk and simmer for about 5minutes. Do not allow the curry to boil. Serve hot with appams.

Once again thankyou Sarah Naveen from Vaazhayila and Maria from Maria's Menu for the awards. I'd like pass these on to Tina, Faiza Ali, Latha Biju, Divya Kudua, and Padhu.

BBQ Chicken

Like I mentioned in my previous post on bbq'ed plantains, mum had the chicken marinated in her barbecue marinade the night before we arrived. For the barbecue you would need..

Ingredients:
Chicken thighs - 1kg cleaned and slits made across
Sweet Paprika Powder - 6-8tbs
Ginger garlic paste - 2tbs
Black Pepper powder - 1tbs
Lemon juice - 2tbs
Lemon zest grated  - 1-2tsp
Salt to taste
A hot grill ready with hot coals

Marinate the chicken with all the ingredients, cling wrap and store into the refrigerator overnight. Grill the chicken over a hot coal and enjoy with some pita bread, hummus, moutabel and some green salad.

Hors d'oeuvres ~ Pan Brown Chicken

Pan browned chicken a recipe from one of Ramani Aunty's series of Poultry dishes. This makes an excellent, side dish as well as main course.

Ingredients:
Chicken with skin - 750gms
Boiled vegetables - 1 cup of potatoes and beans
Yellow and Red Bell peppers - 1/4cup steamed and julienned
Vegetable Oil - 2tbs
Cinnamon Powder - 1/2tsp
Cloves Powder - 1/4tsp
Chilli Powder - 1/4tsp
Turmeric Powder - 1/4tsp
Salt to taste
Lemon Juice - 1tbs

Pat dry the chicken pieces.Into a large bowl mix together the cinnamon, clove, chilli, turmeric powders along with the lemon juice and salt. Rub evenly onto the chicken. Cover the bowl in plastic wrap. Let the chicken marinate for 2 hours. Into a wok, heat the oil and brown the chicken pieces till is evenly roasted on all sides. Pour about a cup of warm water, cover the pan tightly and let the chicken cook for about 20minutes. Using a slotted spoon, transfer the chicken onto a dish. Serve the chicken with pan juice and boiled vegetables.

Fiery Chicken

Forever I'm in a frenzy, a zillion list of things to do, places to be, people to call etc etc. I'm always short of time, because I have an active toddler who keeps me on my toes. I had to cook up something real fast so that I'm done for the day and tend to all my other chores and plus do my son's homework. A two year old with homework?? just picture sticking that's all!
My mom gifted me this book written by a family friend on Classic Recipes of Kerala - A series of 5 books. I never got to personally thank Ramani Aunty for her culmination of recipes. This is also my entry to this month's Think Spice - Think Turmeric event hosted by Sudeshna.

Ingredients:
Chicken - 1kg cut into medium pieces
Onion - 2 finely sliced
Ginger - 2inch piece sliced and cut into strips
Garlic - 4-5 pods sliced
Peppercorns - 10-12 crushed
Dry red chillies - 5-6 broken into pieces
Cinnamon - 1 stick
Cloves - 3-4
Cardamom - 2
Black Cardamom - 1
Turmeric Powder - 1/2tsp
Salt to taste
Curry leaves
Water - 1/2cup

Into a non-stick pan, combine the powders with the chicken pieces and water. Cover and cook for 20minutes on high flame and 5 minutes on low flame till the chicken is coated with the masala and the chicken is done. In the meantime, saute the onions till evenly browned, fry the curry leaves too. Fry the cooked chicken till it is browned on all sides. And voila!! you have a quick saute ready!

Warm Croissant and Amma's Chicken Roast

Chicken roast is our comfort food, uncomplicated, easy to prepare, tasty, flavorful and one way to reward yourself. Amma made these on the days she and appa would have to go play badminton at the Sports Center. Amma would ensure that dinner was kept ready for children. So after her power nap she'd get to making this quick dish, to be had with a simple salad and pita bread.

Ingredients:
Chicken  - 1kg cleaned & cut into medium pieces
Potato - 4-5 cut into wafer thin rounders
Coriander Powder - 2tbs
Red Chilly Powder - 1tbs
Turmeric Powder - 1/2tsp
Ginger garlic paste - 1tbs
Cumin powder - 1tsp
Coriander leaves - a bunch chopped
Onion - 3-4 finely sliced
Salt to taste

In a pot combine all the powders and chicken with quarter cup of water for about 20minutes on medium flame. Cook till the water is absorbed and the chicken is pan coated. Simultaneously fry the potatoes in a wok till crisp and keep aside. Then fry the onions till browned and keep aside. Into the same wok saute the ginger garlic paste for about 2minutes. Then add in the cooked chicken and fry till the chicken pieces are roasted brown. Add in the chopped coriander and continue frying till the leaves have completely imparted its flavors. Add the fried onions combine the chicken well, check in on the seasoning, add more salt if required. Top the chicken with the fried potatoes and its ready to be consumed.

Sunday Brunch ~ Chicken Bell Pepper Crostini

Elijah (my son) and I were lazing in the front of the television watching cartoons when my phone rings. The name appears as "dad" (my father in law), he says that both he and my mother in law were coming right over to visit us. It's a Sunday morning, and I couldn't go to church as Elijah was not doing too well the previous night, so decided to be at home. Since our home is not too far from church, is the reason my in laws would have decided on a quick detour here. Never the less, I would have to come up with something to serve them because they would be famished, after a long church service.
The previous day, I had watched Jun Tanaka on the show Cooking it, teaching a culinary catastrophe an easy, yet elegant dish, that had a restaurant appeal. I had the ingredients to the dish and thought I'd give it a try and serve my in laws with some style. This is also my entry to the monthly mingle brunch.

Ingredients:
Chicken breasts - 250gms cooked and shredded
Yellow bell pepper - half a pepper julienned
Red bell pepper - half a pepper julienned
Vienna Chicken Sausages - 2-3 diced
Onion - 1 small finely chopped
Ginger - 1 inch finely sliced and cut into thin strips
Garlic - 3-4 pods finely chopped
Soya sauce - 1 1/2 tsp
Sugar - 1tsp
Salt - 1tsp
Coriander leaves  - 1tbs finely chopped
Olive Oil
Salt to taste
Bread - 10 slices

Heat a wok and drizzle in some olive oil. Add in the onion and sugar, saute till translucent pink. Then add the ginger and garlic, saute for about a minute. Add the shredded chicken, sausages, soya sauce and combine very well. Toss in the peppers and coriander leaves and fry for another 3 minutes. Check in on the seasoning, add salt only if required. Take off from the fire and carefully spoon the mixture over a toasted bread.

Toasted Bread
I have cut the bread into circles using a cookie cutter and lightly toasted the bread without butter onto a flat pan/ tava.

Tip: I had cooked the chicken breasts in 1 cup of water, 3 cloves, 1 cinnamon stick, 1 star anise, 1 green cardamom, 1tsp of salt and 1/2tsp of white pepper for 25minutes on slow flame. The reserve stock can be used in making a soup, or to cook basamati rice if anyone is attempting a fried rice/ pulao.

Chicken in ground coriander reamed with fried button onions and rice

After a long outing on the previous day I was in no mood to cook the next day. Situations don't always work out in my favour and nor did I have the option of ordering home delivery. So I had to bring up something to the table or else I'd end up with too many cranky babies (my husband, my son and my brother if he turns up for lunch). I had lunch ready in a matter of minutes..a simple chicken and rice meal.

Ingredients:

Chicken - 1kg cleaned and cut into medium pieces

Coriander powder - 6tbs

Chilly powder - 1tbs

Turmeric powder  - 1/4tsp

Aniseed powder - 1tsp

Button onion - 15-20 finely sliced (otherwise known as shallots or sambhar onion)

Coconut milk - 1 1/2cups

Grind the coriander chilly and turmeric along with aniseed powder to a fine paste. Mix the ground paste with diluted coconut milk (2nd extraction of milk for those using grated coconut). Add the chicken and salt as required to the diluted coconut milk with ground masala. Cook the chicken for 7-10mins. Remove the partially cooked chicken and lightly fry in oil in another pan. Fry the sliced button onions till they are browned, taking care that they do not burn. Add half the fried onions to the cooked gravy. Once the chicken is fried put it back into the cooked gravy, add the remaining coconut milk and cook on low flame. Do not boil the gravy. Once the dish is cooked and transferred onto a serving plate, top with remaining fried button onions. The fried onion gives the curry a distinctive flavor.

Honey Chilli Chicken

Its the summer of 1998 and my mum enrolled me into my Aunt's Summer Cooking classes to learn the basics of cooking, not that there wasn't anything better to do, but I was just as excited and eager to go for it. A ten day course and this was one of the first recipes she handed her students. It has now become a hit with my family. Oh yes, at the end of the ten days we were given our certificates - an achievement isn't it? what say!

Ingredients:
Boneless chicken - 500gm
Tomato Sauce - 2 tbsp
Balsamic Vinegar - 2 tsp
Soya Sauce - 1 tbsp
Honey - 1tbsp (you could be generous depending on how sweet you want it)
Ginger - 1 inch sliced in strips
Garlic - 5-6 pods sliced in strips
Green Chillies - 2-3 chopped
Plain Flour
1 Medium Onion chopped
Spring onion

Cut the chicken into bite sized pieces and lightly coat with flour. Deep fry the chicken in batches till it turns a golden brown and is cooked through. Pour away any excess oil and leaving about 1 tbsp of oil in the wok fry the chopped onion till translucent, followed by ginger and garlic. Saute for a minute or two and then add green chillies. Add the balsamic vinegar, followed by soya sauce and tomato sauce and saute well. Drizzle in the honey, add the fried chicken to the mixture. Let the chicken absorb the sauces for about 3-4 minutes. Just before serving add the chopped spring onion.

Tip: If you don't have balsamic vinegar, synthetic vinegar and lemon juice of 2tbsp each should do!

The Vindaloo Express~ Chicken Vindaloo

The first time I ate a pork vindaloo was at the Koshy's Cafe. The other day I was thinking of the steaming white rice served with the vindaloo, the same day Aditya Bal demonstrated the recipe on NDTV Good times. Also AXN had Nigel Lythgoe on the show 'So you think you can dance' calling a pair of dancers ' the Vindaloo Express'.  My patience just ran out and immediately checked my freezer, saw that I had chicken and decided on the spot to try the chicken version because there was no stopping me now.

Ingredients:
Chicken/ Pork - 1kg cut into medium pieces
Dry red chillies- 15-20
Onions chopped - 2
Garlic - 6-7 pods
Ginger - 1" piece
Cloves - 5-6
Peppercorns - 10-12
Black cardamom - 1
Cinnamon - 2 sticks
Fenugreek - 2 tsp
Cumin - 1/2tsp
Vinegar - 2tbs
Tomato paste - 2tbs (about 3-4 chopped tomatoes could be used instead)
Sugar - 2tsp
Salt to taste

Vindaloo Paste:
Grind red chillies, ginger, garlic, cloves, cinnamon, peppercorns, cardamom, fenugreek, cumin and vinegar and keep aside.

Heat oil in a wok, and saute onions till browned. Then add the sugar, let it caramelize a bit followed by the tomato paste. Once the fat separation starts to happen add the vindaloo paste and saute till the masala is cooked. Add the chicken and cook till the gravy is thickened and chicken is cooked. Usually vindaloos are best served with plain white rice.