Tag Archives: white vinegar

Chicken Vindaloo

Vindaloo is one of my favorite Indian curries, both because of the heat and because of the flavor. But the flavor can vary, depending on the recipe, and you don’t have to make it hot if you don’t want to. I particularly love the flavor of this recipe. The ingredients are:

  • Chicken (2 lbs)
  • Onions (4 medium, chopped)
  • Ginger (2 tablespoons, chopped)
  • Garlic (10 cloves, chopped)
  • Tomato sauce (1.5 cups)
  • Coconut milk (1 cup)
  • White vinegar (1/2 cup)
  • Plain yogurt (1/2 cup)
  • Ground coriander (2 tbsp)
  • Ground cumin (2 tsp)
  • Salt (1 tsp)
  • Tumeric (1/2 tsp)
  • Cayenne pepper (1 tsp+)

This time, I made the recipe using only a single teaspoon of cayenne pepper, and it’s nowhere near as hot as it ought to be. So you may want to use more – and, if you get it wrong, you can always add more in, after the fact.


The ingredients.

The first step is to add the oil to your pan and cook the onions, garlic, and ginger over medium-high heat for about five minutes, until golden brown.


Onions in a pan.


Oh, and garlic and ginger, too.


Now brown.

Next, add your colorful mix of spices – the coriander, cumin, salt, tumeric, and cayenne pepper – and the tomato sauce, and partially cover and simmer for at least five minutes, or until a thin film of oil begins to form on the surface. Then remove from the heat and let cool for a few minutes.


Colorful spices in a colorful bowl.


Adding the spices and the tomato sauce.

Next, place the sauce in a blender, and blend until smooth.


Put the stuff in the blender.



Then return the sauce to the pan and add the chicken, too. simmer for five minutes or so, until the chicken is partially cooked.


Adding the chicken.

Next, stir in the vinegar and the coconut milk. Simmer until the chicken is no longer pink in the center – for another 10 minutes, say.


That beautiful orange glow.

The final step is adding the yogurt. Don’t just plop it in; whisk it first until you have a smooth mixture. Keep cooking for another minute or so, just to warm the yogurt; then you’re done! Enjoy.


The final step.

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Salt & Vinegar Potatoes

Not potato chips, but actual potatoes. Thanks thekitchn.com!

Boiling the potatoes in a salt and vinegar bath allows them to soak up all of that briny flavor before you dry them off and crisp them up in the oven. The result is a soft-in-the-center, crispy-on-the-outside potato that’s loaded with flavor.

The ingredients are:

  • Small or fingerling potatoes, about two pounds, cut lengthwise in half
  • Salt
  • A cup of distilled white vinegar
  • Olive oil
  • Water
  • Chives

The ingredients.

The first step is simple: you cut all those potatoes lengthwise, in half.


Split asunder.

See? Now you’ve got a nice big pile of them.


Don’t eat them yet!

Put them all in a pot with the vinegar, and add enough water to the mix to cover the potatoes by about an inch. Then bring to a boil, and leave it alone for 25-30 minutes, until the potatoes are tender.


This is where they take on that vinegar flavor.

Next, drain the potatoes, and dry them off with a paper towel, a hair dryer, or a blow torch. Once they’re dry, mix them with enough olive oil to coat them , and lay them all out on a baking tray lined with parchment paper. Not the wax paper I’m using here – apparently that can catch fire if you use it in the oven (a lesson I learned, fortunately, without the experience).


Covered in oil.

Now bake the potatoes for another 25-30 minutes or so. They should come out looking like this:


Soon to broil.

Ah, but see, you want them crispier than that. That’s what the broiler is for! Put them in the broiler for a few minutes, maybe 5, but keep a good eye on them so they don’t overcook. You may also want to cut up your chives at this point.


The garnish awaits.

When they look crispy enough for you, bring them out and garnish with the chives, and salt to taste. Then enjoy!





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