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Goat Curry

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This is a wonderful goat curry recipe I tried today. It is adapted from here, but I modified some of the steps/quantities. I am actually not a huge fan of goat meat, but my husband likes it so I am trying to cook it more often.

Goat Curry
Print Recipe
Servings Prep Time
4-5 people 20 minutes
Cook Time
60 minutes
Servings Prep Time
4-5 people 20 minutes
Cook Time
60 minutes
Goat Curry
Print Recipe
Servings Prep Time
4-5 people 20 minutes
Cook Time
60 minutes
Servings Prep Time
4-5 people 20 minutes
Cook Time
60 minutes
Ingredients
Servings: people
Instructions
  1. Heat oil in open pressure cooker on medium heat.
  2. Add onions to oil. Saute until soft (partially browned). Remove from oil and pat excess oil with paper towel.
  3. Grind onions in food processor until onions form a paste. If too dry, add a small amount of water.
  4. Re-heat oil and saute onion paste for a 2-5 minutes on medium heat.
  5. Grind tomatoes, garlic paste, and ginger paste in food processor.
  6. Add paste and remaining powdered spices to pressure cooker.
  7. Saute for 10 minutes or until oil begins to separate.
  8. Add goat meat to pressure cooker and mix well. Add salt and saute until goat begins to brown.
  9. Add half a cup to a full cup of hot water to the pot based on how thick you would like your gravy.
  10. Close the pressure cooker and allow to cook for about 6 whistles (~30 minutes).
  11. Once meat is soft, garnish with cilantro and serve with basmati rice or chapatis.
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Chicken Vindaloo

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This is a Chicken Vindaloo recipe I have adapted from Currytastic. I’ve always been a huge fan of vindaloo dishes – outside of biryani, it’s my go-to meat dish at Indian restaurants. I love how to mix of flavors complement each other, especially the subtle taste of vinegar. Up until today, I had never actually tried cooking Chicken Vindaloo myself, but my husband wanted something different, so I gave it a shot, and I think it came out pretty well. While researching recipes, I found out that Vindaloo orginated from a Portuguese dish called Carne de vinha d’alhos.

I’ll add pictures the next time I make this because I absolutely hate recipes that don’t provide pictures of the end result.

Chicken Vindaloo
Print Recipe
Servings Prep Time
6-8 people 35 minutes
Cook Time
90 minutes
Servings Prep Time
6-8 people 35 minutes
Cook Time
90 minutes
Chicken Vindaloo
Print Recipe
Servings Prep Time
6-8 people 35 minutes
Cook Time
90 minutes
Servings Prep Time
6-8 people 35 minutes
Cook Time
90 minutes
Ingredients
Vindaloo Curry
Main Ingredients
Servings: people
Instructions
Vindaloo Paste
  1. In a medium bowl, combine the grated ginger and all the dry ingredients.
  2. Add the vinegar and water and mix thoroughly to create the vindaloo paste. Set aside.
Main Preparation
  1. Blend the onions in a food processor to ensure they are super fine.
  2. Heat olive oil in a wok on medium heat.
  3. Fry garlic and onions in oil for 5-10 minutes until they are soft (i.e., half-browned).
  4. Add chicken to wok and cook for 3-5 minutes.
  5. Add chilies, tomatoes, salt and pepper to wok and cook for 1-2 minutes.
  6. Mix in the Vindaloo Paste that was set aside earlier. Ensure it is mixed evenly.
  7. Allow food to come to a boil, then change temperature to low.
  8. Add in potatoes and red chili powder and mix well.
  9. Simmer for 30-45 minutes. Do not allow vindaloo to dry out, so add water as necessary. Start with a 1/2 cup and add accordingly.
  10. Serve with rice, naan, or chapatis.
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