Jonagold's Chicken Vindaloo
Need a gluten free, dairy free, and whole 30 main course? Jonagold's Chicken Vindaloo could be a spectacular recipe to try. One portion of this dish contains about 27g of protein, 29g of fat, and a total of 424 calories. This recipe serves 4. From preparation to the plate, this recipe takes approximately 2 hours and 25 minutes. This recipe is typical of Indian cuisine. A mixture of ground pepper, chicken drumsticks, curry leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the fresh ginger root you could follow this main course with the Flourless almond ginger cookies as a dessert.
Cut a few shallow slits into each chicken drumstick, and place into a resealable plastic bag; set aside.
Heat 5 tablespoons of vegetable oil in a Dutch oven or large pot over medium-high heat. Stir in the onion, garlic, and ginger. Cook and stir until the onion has turned golden brown, about 7 minutes.
Remove the pot from the heat, and use a slotted spoon to scoop the onion mixture into a blender. Leave as much oil in the pot as you can, and set aside.
Add 3 tablespoons white vinegar, coriander, cumin, garam masala, black pepper, salt, turmeric, and cayenne pepper. Puree until smooth, then pour into the bag with the chicken; mix until the chicken is evenly coated, and squeeze out excess air. Marinate at room temperature for 1 hour, or in the refrigerator for 3 hours or longer.
After the chicken has marinated, heat the oil left in the Dutch oven over high heat, and stir in the curry leaves and mustard seeds. Once the mustard seeds have finished popping and have turned gray, remove the chicken from its marinade, and cook until browned on all sides, about 5 minutes.
Pour in the remaining marinade and water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
While the chicken is cooking, deep fry the potato cubes until golden brown.
Drain on a paper towel-lined plate. Once the chicken has cooked for 20 minutes, stir in the potatoes and 2 tablespoons of white vinegar. Recover, and continue to simmer until the chicken is no longer pink at the bone, at least more 10 minutes.
Recommended wine: Riesling, Gewurztraminer, Chenin Blanc
Asian can be paired with Riesling, Gewurztraminer, and Chenin Blanc. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Bollig-Lehnert Piesporter Goldtroopfchen Riesling Spatlese. It has 4.5 out of 5 stars and a bottle costs about 24 dollars.
Bollig-Lehnert Piesporter Goldtroopfchen Riesling SpatlesePiesporter - Goldtröpfchen is one of the best-known individual vineyards (Einzellagen) in the Mosel region of Germany. This vineyard consists of steep, slatey southern-facing slopes arranged in a dramatic amphitheater-like shape for ideal exposure and aspect with the river reflecting much-desired sun directly to the vines. The excellent Rieslings are typically sun-warmed and ripe, with pronounced slate minerality and balancing acidity. Ripe, full of tropical fruit flavors of pineapple, mango, and guava, with pastry accents. Offers a bright finish of kiwifruit and lime, showing a touch of chamomile and cream. A succulent Riesling.A perfect match for strong Indian and Asian spiced dishes. Also fantastic with a spiced duck leg, dishes with acidic sauces, roasted vegetables, and soft cheeses.