Chicken Vindaloo Curry Recipe by Carmel Hall

One of the spices I love to explore is a curry mix, and there are so many different routes you can go with a curry. As much as I love cooking and experimenting with flavors, herbs, spices and techniques sometimes you can’t beat a something that has been made for you.

I’ve always a fancied a curry with a kick, and the Chicken Vindaloo Curry from Kylemore Acres Ltd. definitely fits that bill! Between the complex flavors, which really pack a heat and hit all the right notes, and the full body after letting it simmer, you really have a treat at home that takes you somewhere exotic!

I am absolutely all about supporting local, 100%. After speaking to the owner, Joe, I was humbled and inspired. Their every effort of growing, drying, and aging their own herbs and creating their own mixes truly shine. The hours, time, and travel put into their products are truly stimulating. I will definitely be adding Kylemore Acres Ltd on my grocery list after recently trying it. I suggest you check them out.

I was very happy with the ‘Chicken Vindaloo Curry’ that I received as a gift from my sister after her visit to the English Market in Cork-I can’t wait to try the ‘Irish Lamb Stew’. Many thanks Kylemore Acres Ltd and Joe for taking the time to talk.

You can purchase Kylemore Acres products in most good butchers and The English Market Cork.

Recipe 

– 1 kilo (2 lbs) diced chicken or lamb
– 4 cloves of garlic, minced
– 2 medium onions, chopped
– 4 tablespoons olive oil
– 2 tablespoons distilled malt vinegar
– 100 ml cream
– 400 grams canned chopped tomatoes

Method

In a small bowl mix together the vinegar and Kylemore Acres Vindaloomix to make a paste. Set aside. In a heavy skillet, heat half the oil and brown the meat and set aside. In the same skillet, with the remaining oil, saute the onions and garlic briefly, then stir in the  cream and tomatoes. Add the browned meat and the Vindaloo paste. Stir well. Cover and simmer for one hour. Remove from the heat and let stand for about 15 minutes. Remove chili pod. Serve over rice or couscous.

Cookin with Carmel added a sliced red pepper and a grated carrot salad.

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carmel hallCarmel Hall

It’s fairly appropriate that with the name Carmel, I have a strong interest in food!

I grew up in San Francisco and spent my summers in Cork, two amazing food cities. I find myself currently living in West Cork and experimenting with recipes and taking of photos of food I have created, which is marrying my two passions–photography and food.

I started baking and cooking as a way to relieve stress in high school, and found out pretty quickly I enjoyed being in the kitchen. In April 2014, I attended Ballymaloe Cookery School. Since then, I have have been working in different kitchens across Ireland, London, and Italy, building on my education and building up my palette.

My Blog ‘Cooking With Carmel” is a reflection of my traveling and growing up in a family of seven kids. I hope I inspire you to get in the kitchen and get cookin!

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