Vindaloo Chicken with Okra and Squash


Vindaloo-Chicken-with-Okra-and-Squash[separator headline=”h3″ title=”Introduction”]

My Vindaloo Chicken with Okra and Squash is an incredibly flavorful dish seasoned with a fusion of Indo/ Middle East spices! The predominate Vindaloo spice blend has its origins in Portugal from the 15th century explorers; it is a uniquely wonderful curry blend that combines a myriad of spices including cardamom, cinnamon and healthy turmeric. Zaatar hales from the Middle East and tandoori from India and the Middle East; my aromatic spice blend of whole cumin, coriander, mustard and caraway sings Morocco! At first glance you would think that all thee spice blends would compete with each other but actually they blend well together making this chicken dish incredibly flavorful! Serve with a jasmine or basmati rice and a cucumber tomato salad. Just delicious!


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1/4 cup olive oil
1 pkg free range chicken, cut up
1 clove garlic, sliced
1 sweet onion, cut up
1 Tablespoon Vindaloo curry blend, Frontier is good
1 teaspoon zaatar seasoning
1 teaspoon tandoori masala seasoning, Frontier is good
1 teaspoon ground aromatic spice blend(cumin, coriander, mustard and caraway)
Salt and Aleppo pepper to taste
1 large organic tomato, cut up or 1/2 pint grape tomato
1 organic yellow summer squash, sliced
2 organic carrots, sliced
1 bunch flat leaf parsley, roughly chopped


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In a large deep skillet or clay cooking vessel, heat the oil on medium high. Add the onion, garlic, ground aromatic spice blend, cook until fragrant. Add the chicken that has been seasoned with vindaloo, zaatar, tandoori, salt and Aleppo. Brown the chicken. Add the tomato, squash, carrots and okra. Add the broth. Simmer for 25 minutes until chicken is cooked through and vegetables are soft. Top with parsley and serve over rice and with a fresh cucumber tomato salad, recipe follows….


[separator headline=”h2″ title=”Bonus Recipe: Fresh Cucumber, Tomato, and Fennel Salad”]

Combine sliced cucumber, quartered heirloom tomatoes, sliced fennel with fronds and 2 tablespoons of capers. Season with chop house seasoning, Frontier Himalayan pink salt, olive oil and white wine vinegar. Toss to combine and serve!


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