The Meal Planner

This dish, ironically named, was birthed from a kitchen accident. My lovely culinary friends Tara and Shanna set out to make a Chicken Korma recipe from Jamie Oliver's cookbook Jamie's Food Revolution. It's a mild creamy curry making use of lots of coconut milk and sometimes almonds or cashews; Only to find they didn't have some of the ingredients. In the spirit of getting dinner on the table, they switched gears and decided to make his Vindaloo recipe instead, which is an incredibly spicy curry, peaking the scale in terms of piquancy with a tomato base and lots of vinegar. Two TOTALLY different curries.

Shanna forgot the plan. She still had Korma on the brain and began preparing it. Half way into the recipe she asked Tara "Where are the rest of the ingredients for this curry?" Tara figured out the mishap and she screamed "Shanna! We're not making KORMA we're making VINDALOO!" but there was no turning back. The ingredients were in the pot and their family was hungry. In went the Vindaloo ingredients to the half-made Korma curry with fingers crossed.

With two cooks, two recipes and one pot of curry this could have been a culinary disaster. But as it turns out it's a complete MASTERPIECE. I have eaten this curry three times in the last month and I am still craving another pot of it. It's got bite from the spice of the vindaloo paste, and tang from the balsamic vinegar but this beautiful sweetness you don't usually get from curries. The creaminess of the coconut milk is just wonderful.

This is most definitely one happy accident.

Recipe adapted by Tara Hopkins and Shanna Rodominski from Jamie Oliver

Serves 4

1 tbsp vegetable oil
1 tbsp butter
2 medium onions, sliced in half moons
4 cloves of garlic
1 tbsp fresh ginger, grated
a small bunch of cilantro
1 3/4 pounds of chicken breasts or thighs, cut into bite sized pieces
1/2 cup of Patak's Vindaloo Paste
28 oz. can of diced tomatoes, or 4 ripe tomatoes
1/3 cup of balsamic vinegar
2 tbsp honey
1 13 oz can coconut milk
1 18 oz can chickpeas
1 cup natural yogurt
salt and pepper

Peel and finely slice the onions, and mince the garlic and ginger. Pick the cilantro leaves off the stalks and reserve for later. Finely chop the stalks. If using fresh tomatoes, cut them into quarters.

In a large pot over medium high heat add your oil and butter. To this add the onion, garlic, ginger and cilantro stalks and cook for 10 minutes. Add the chicken, curry paste, chickpeas and coconut milk. Stir well to coat everything with the paste and season with salt and pepper. Add the tomatoes, balsamic vinegar and honey. If you use fresh tomatoes instead of canned, you will have to add some water at this point. Bring to a boil, then turn the heat down and simmer for 45 minutes. Stir curry regularly to make sure it doesn't stick to the pan. When the meat is tender taste the curry and season accordingly with salt and pepper.

Serve on basmati rice with a dollop of yogurt and a sprinkle of cilantro leaves. Or eat it straight up. Either way it's delicious.

Slow Cooker Directions: Saute onion, garlic, cilantro stalks, chicken and curry paste over medium heat for about 10 minutes.  Add to a slow cooker, along with tomatoes, balsamic vinegar, honey, coconut milk and chickpeas.  Cook on low 4-6 hours or on high 6-8 hours.  Season with salt and pepper and serve with yogurt and cilantro leaves.

Click here for printable version of Vindaloo Korma

This showed up on my traditional Christmas Eve Indian Feast this year, which is quite a prestigious spot. My family and I are all smitten with this recipe. It does have quite a bit of spice made as is, but adding the yogurt on top will add tang and cut the heat a bit. You can also reduce the amount of curry paste from 1/2 cup to a 1/3 cup. I like it just as is, no yogurt or anything. I like the bit of burn on my tongue soothed by the sweetness of the honey.

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16 Responses
  1. Tara Says:

    Yay! I was soooo excited to see that you had posted the Vindaloo Korma recipe! The post it self is fabulous, and the recipe well, lets just say I know it's every bit as good as you say it is ;) I can't even express how honored I am to have this dish make an appearance not only on your wonderful blog but also in your Christmas Eve Indian Feast! Oh yes, and the picture looks amazing! LOVE!

  2. Thank YOU for sharing the recipe with me! I can't imagine NOT having this curry in my life :)

  3. Drick Says:

    so glad you sent this to me ,,, I am not well coursed on Indian foods but this sounds wondeful and with the heat and sweetness - I bet it is awesome....

  4. I am not that familiar with Vindaloo either, but I've eaten Korma by the bucketful at restaurants. I would say that this takes on more of the vindaloo flavors than the Korma, but still oh so good. I hope you like.

  5. I really wish I had some of this for lunch today! Sounds so good. Where can I find that vindaloo paste? Or what is an acceptable substitute? Can I make it from scratch?

  6. Tasty Eats - I wish I had some for lunch today too! I find the vindaloo paste in all of our local grocery stores in the International aisle, or also at my Asian Supermarket. I love the Patak's brand, but if your market carries a different brand go for it. I'm sure if you did a google search for vindaloo curry paste it would come up with many homemade recipes. Good luck!

  7. wasabi prime Says:

    Fabulous -- I love using Patak's as well. Great flavor and easy to keep handy in the pantry for nights where I don't have a ton of time to cook!

  8. Lindsay Says:

    This looks really good! I've never made anything like it before, so I can't wait to try it.

  9. Shanna Says:

    Best mistake I ever made!! *lol* I am soo glad that you enjoys it as much as we do! It is a sad day when all the left overs are gone :( .... with food this good eating leftovers is not a chore but a pleasure! (and this dish seems to be better the next day anyways) With the combination of amazing flavors this dish NEVER gets old! Now because of you many more people will be able to experience this delightful dish. Thanks Kin, we love you! Shanna

  10. Wasabi Prime - definitely agree with you there...LOVE Patak's.

    Oh Shanna Banana I love you too and your cooking and your mistakes :) Thanks for the awesome recipe!

  11. fiftyfinally Says:

    I'm going to try this sound wounderful, except have you got any suggestions to replace the chickpeas, I really, really really hate them, (the only good way to eat a chickpea is in hummis as far as I'm concerned). I'm going to replace the cilantro with italian parsley as well....any suggestions....

  12. FiftyFinally - EIther leave them out altogether and just have a chicken curry, or maybe cut potatoes up into small hashbrown size cubes and throw them in at the beginning when you are softening your onion and garlic. Or if you like cauliflower, sub that in cut into really small florets. Pretty much any veg you like really! Even a cup of frozen peas stirred in at the very end would be good.

  13. fiftyfinally Says:

    I made this on thursday last week, added 1/2 a roasted cauliflower and full can of garbanzo (only after my daughter insisted), and only used about 3\4's the vindaloo paste.I was kinda dissapointed and picked out the stupid beans out of my dish. My daughter phoned me from work the next day and couldn't understand why i didnt like I had some for lunch. I gotta say it was very good the next day. Still the beans were a nuisance of picking out. By tuesday it was really good, specially since i took caution to the wind and finally turfed out all the beans and then it was really good. I say if you hate garbanzo beans don't even bother putting them in, next time a whole cauliflower and no beans

  14. Carol Says:

    This looks delicious! I love Indian food and definitely going to try this out.

  15. Anonymous Says:

    My boyfriend just said this was perhaps the best meal I have ever made. I don't know how I feel about that.... but I have to admit. It was great. Please upload more Indian recipes if you have them. I have made three so far, and they were wonderful! I don't want to go anywhere else for more recipes.

  16. Kristy K Says:

    I just made this. I'm breathing fire, but it's so good! I made the recipe exactly like it says. Thank you!!