Indo-style Coq au Vin

Ingredients

While the original French Coq au Vin is traditionally cooked with red wine, bacon, and mushrooms, our Indo-style adaptation incorporates a blend of Indo spices such as turmeric, cumin, and coriander. We also add a hint of chili for a spicy kick, giving the dish a unique Indo twist. We alse have the original recipe for Coq au vin, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 teaspoons ground turmeric 2 teaspoons ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon chili powder 1 teaspoon chili powder
• 2 cups (470ml) red wine 2 cups (470ml) red wine
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions, garlic, and ginger, and sauté until the onions are translucent.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides.
3. 3.
   In a small bowl, mix together the turmeric, cumin, coriander, and chili powder. Sprinkle the spice mixture over the chicken and stir well to coat.
4. 4.
   Pour in the red wine, chicken broth, and tomato paste. Add the bay leaves and season with salt and pepper.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the chicken is tender and cooked through.
6. 6.
   Remove the bay leaves and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chicken — Make sure to use bone-in chicken pieces for added flavor and tenderness.
• Red wine — Choose a dry red wine with medium body, such as Merlot or Cabernet Sauvignon, for the best flavor in the stew.
• Spices — Adjust the amount of chili powder according to your spice preference. Add more for extra heat or reduce for a milder version.
• Tomato paste — Use a good quality tomato paste to enhance the richness of the stew.
• Fresh cilantro — Add the cilantro just before serving to retain its fresh flavor and vibrant color.

Tips & Tricks

• For a richer flavor, marinate the chicken in the spice mixture and red wine for a few hours or overnight before cooking.
• Serve the Indo-style Coq au Vin with steamed rice or naan bread to soak up the delicious sauce.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with water and add it to the stew during the last few minutes of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Experiment with different Indo spices and herbs to customize the dish to your taste.

Serving advice

Serve the Indo-style Coq au Vin hot, garnished with fresh cilantro. Accompany it with steamed rice or naan bread to complete the meal. This hearty stew is perfect for cozy family dinners or special occasions.

Presentation advice

Present the Indo-style Coq au Vin in a deep serving dish, allowing the vibrant colors of the chicken and sauce to shine through. Garnish with a sprinkle of fresh cilantro for an added touch of freshness.