Chicken Vindaloo with Hara Bhara Kebab

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Recipe Details:

If Indian cuisine is your thing, than chicken vindaloo with hara bhara kebab should speak to your soul. – They’re not only tasty and full of flavor, but diabetes-friendly as well!

Ingredients:

Chicken thighs or drumsticks (chopped) for chicken vindaloo – 2 lbs.
Yellow onion for chicken vindaloo (chopped) – 1
Olive oil for chicken vindaloo – 2 tbsp.
Serrano peppers for chicken vindaloo (chopped) – 2
Tomato paste for chicken vindaloo – 1 tbsp.
Water – 0.5 cup
Salt and pepper for chicken vindaloo – to taste
Garlic for chicken vindaloo marinade (minced) – 7 cloves
White vinegar for chicken vindaloo marinade – 0.5 cup
Red chili flakes for chicken vindaloo marinade – 2 tbsp.
Ginger for chicken vindaloo marinade (grated) – 1 tsp.
Coriander for chicken vindaloo marinade – 1 tsp.
Paprika for chicken vindaloo marinade – 1 tsp.
Turmeric for chicken vindaloo marinade – 1 tsp.
Mustard powder for chicken vindaloo marinade – 1 tsp.
Cumin for chicken vindaloo marinade – 0.5 tsp.
Cinnamon for chicken vindaloo marinade – 0.5 tsp.
Spinach for hara bhara kebab – 1 bunch
Vegetable oil for hara bhara kebab – 2 tsp.
Green chili for hara bhara kebab (finely chopped) – 1
Capsicum for hara bhara kebab (finely chopped) – 1
Beans for hara bhara kebab (chopped) – ¾ cup
Peas for hara bhara kebab – ¾ cup
Potatoes for hara bhara kebab (boiled and grated) – 2
Cottage cheese for hara bhara kebab (crumbled) – ¾ cup
Coriander leaves for hara bhara kebab (finely chopped) – 3 tbsp.
Corn flour for hara bhara kebab – 1 tbsp.
Breadcrumbs for hara bhara kebab – 2 tbsp.
Kashmiri chili powder for hara bhara kebab – 0.5 tsp.
Coriander powder for hara bhara kebab – 0.5 tsp.
Aamchur powder for hara bhara kebab – 1 tsp.
Garam masala powder for hara bhara kebab – 0.5 tsp.
Turmeric for hara bhara kebab – ¼ tsp.
Breadcrumbs for hara bhara kebab (to coat) – 1 cup
Cashews for hara bhara kebab (halved) – 8
Oil for deep frying for hara bhara kebab

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Recipe Directions:

Step 1
Let’s make chicken vindaloo. Place the chicken in a large bowl. Then mix the marinade by whisking together the vinegar and all of the seasonings for the marinade (minced garlic, red chili flakes, ginger, coriander, paprika, turmeric, mustard powder, cumin, and cinnamon). Pour the marinade over the chicken and rub it into the meat. Cover and put in a fridge for at least 3 hours (overnight is more preferable).

Step 2
Heat a large frying pan to medium heat and pour in the olive oil. Then add the serrano peppers and onion and cook until they soften up (about 5 minutes).

Step 3
Add the chicken together with the marinade and cook for 5 more minutes to brown up the pieces and then add the tomato paste and cook, while stirring for a couple of more minutes.

Step 4
Add half a cup of water and stir until the mixture thins out and becomes a sauce (add more water if needed). Reduce the heat and let it simmer until the chicken is cooked through completely (about 20 minutes).

Step 5
Let’s make hara bhara kebab. Heat oil in a large kadai and add green chili. Then add capsicum and sauté until the moisture evaporates.

Step 6
Add beans and peas and sauté well. Then transfer the content of the kadai to the blender. Let the mixture cool completely and blend to coarse paste along with spinach.

Step 7
Put the blended paste into a large mixing bowl and add cottage cheese, grated potato, and coriander leaves. Then, add 2 tbsp. of breadcrumbs and corn flour. Add in the spices and salt. Mix well.

Step 8
Grease hands with vegetable oil and make small patties. Then cover the patties with breadcrumbs and garnish with cashew.

Step 9
Deep fry the prepared patties in hot oil, on medium heat, stirring occasionally until the breadcrumbs become brown, and then drain the fried hara bhara kabab onto the kitchen towel. Serve with the chicken vindaloo. Bon appetite!