Vindaloo is a tangy, spicy curry with origins in Portugal — the vin in vindaloo stands for “vinha de alhos”, or wine vinegar. The spiciness comes from a mix of warm spices such as cumin and coriander, as supplemented by a bit of cayenne. My husband would probably eat this dish every day if he could.
If you have time, marinate your chicken — or lamb, beef, pork — in some of the curry paste before cooking. If not, no worries. I prefer chicken thighs over chicken breasts because they carry more flavor. If have breasts on hand, they’re a fine choice.
As with most curries, this recipe is naturally gluten free. The list of ingredients is long, but don’t let that daunt you. The whole thing comes together very quickly!
Let me say this: I am addicted to these pancakes. Completely, totally, wholly addicted. I could eat these every single day. And I would be happy.
You can make these as easy as you want or as complicated as you want. I go for easy, meaning I use leftover meats instead of cooking them on the spot — this lets me make these quickly during the week. In addition to the rice flour and turmeric batter, the ingredients include various veggies cut/chopped/julienned into to small pieces, some meat (I often use leftover shrimp or meatballs), and some bean sprouts if you choose. Top with a spicy dipping sauce, and you are in heaven. Trust me.
The trick to cooking these pancakes is to let them get very well-done on the edges. The undersides will be crispy, and the thin batter cooks all the way through quickly.
Fall in Southern California is more a concept than a season. While my East Coast and Midwest friends talk about cooler temperatures and extol the virtues of casseroles and other cool-weather dishes, I often grill until January.
Still, I am not immune to cravings…and an overabundance of squash. And while I love a good soup, sometimes something more hearty, yet still light, is necessary. This curry — which can be made with any squash, to be honest — is filling, just spicy enough, and perfect for warm or cool evenings.
As a bonus, this recipe is vegan, making it a perfect dish for dinner parties or potlucks.