Move over, Tex-Mex: There's a new burrito (or should we say "curry-to"?) in town. These burritos are stuffed with chicken vindaloo, paneer cheese, lemon basmati rice, and more. They're freezer-friendly, too, meaning you can make them in advance and reheat for a quick meal.
- Yield:Makes 6 burritos
- Active time: 1 hour
- Total time:2 hours
- For the Chicken Vindaloo:
- 1/3 cup distilled white vinegar
- 5 dried red chilies
- 8 medium cloves garlic
- 1 (1-inch) piece peeled fresh ginger
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon hot paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander seed
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons vegetable oil
- 1 large onion, diced
- 2 cups diced yellow potatoes (about 3 medium potatoes)
- 1 tablespoon tomato paste
- 1/2 cup homemade chicken stock or store-bought low-sodium chicken broth
- 1/2 teaspoon cornstarch, if necessary
- Kosher salt
- For the Rice:
- 1 cup uncooked basmati rice
- 1/4 teaspoon turmeric
- 1 tablespoon fresh juice from 1 lemon
- Kosher salt
- For the Burritos:
- 6 large flour tortillas
- 1 large tomato, diced
- 1 bunch fresh cilantro, leaves and tender stems only
- 6 ounces paneer cheese, crumbled
- Store-bought mango chutney, to serve
For the Chicken Vindaloo: In a small bowl, combine vinegar, chilies, garlic, and ginger and let stand for 30 minutes. Transfer to a blender and blend until smooth. Scrape vinegar mixture into a large zipper-lock bag, add chicken, and toss to coat. Press out excess air and seal bag. Refrigerate chicken for at least 30 minutes.
Meanwhile, in a small bowl, mix together garam masala, cumin, paprika, turmeric, coriander, and black pepper.
In a Dutch oven, heat oil over medium-high heat until shimmering. Add onion and cook, stirring, until golden, about 8 minutes; regulate heat to prevent excessive browning or burning. Add marinated chicken and potatoes and cook, turning occasionally, until browned all over, about 5 minutes. Stir in spice mixture and tomato paste and cook for 1 minute. Stir in chicken broth and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is cooked through and potatoes are tender, about 15 minutes. If sauce seems too thin, mix cornstarch with 1/2 teaspoon water to make a slurry, then stir into chicken; simmer until thickened, then remove from heat. Season with salt.
Meanwhile, for the Rice: In a medium saucepan, combine rice, 2 cups water, and turmeric. Leaving saucepan uncovered, bring to a boil and stir. Reduce heat to a simmer, cover, and cook for 12 minutes. Remove from heat. Mix in lemon juice and fluff rice with a fork. Season with salt.
For the Burritos: Working one at a time, set a tortilla on a work surface. Place 1/2 cup rice on top in a vertical line down the center, leaving a 2-inch border above and below the line of rice. Next, spoon 1 cup chicken vindaloo over the rice, slightly overlapping it. Top with tomato, cilantro, and crumbled paneer. Tightly roll the burrito by folding in the top and bottom sides, then rolling left and right flaps. Repeat with remaining burritos.
Heat a cast iron grill pan or skillet over high heat until hot. Working one at a time, brown burritos in skillet, turning once to brown both sides.
Serve burritos warm with mango chutney or freeze in airtight wrapping. To reheat, unwrap frozen burrito, then wrap in a damp paper towel and microwave until warmed through, about 3 minutes.