Chicken Vindaloo with Potatoes Spicy Chicken Vindaloo Stew with Tender Potatoes Ingredients: 1.5 lbs (680g) boneless chicken thighs, cut into chunks 2 medium potatoes, peeled and diced 1 tablespoon oil 1 large onion, finely chopped 5 garlic cloves, minced 1-inch piece of ginger, grated 2 tablespoons white vinegar 1 tablespoon tomato paste 1 teaspoon sugar 1 teaspoon paprika 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1 teaspoon chili powder (adjust to taste) Salt to taste 1/2 cup water Fresh cilantro for garnish Cooked basmati rice or naan, for serving Directions: In a small bowl, mix vinegar, tomato paste, sugar, paprika, cumin, coriander, turmeric, cinnamon, cloves, chili powder, and a pinch of salt. Stir to make a paste. Heat oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until soft and golden, about 5–7 minutes. Stir in garlic and ginger, cook for another minute. Add the spice paste and stir for 1–2 minutes until fragrant. Add chicken and coat it well in the spice mixture. Cook for 5–6 minutes, stirring occasionally. Add diced potatoes and 1/2 cup water. Stir, bring to a simmer, and cover. Reduce heat and cook for 25–30 minutes, or until chicken is tender and potatoes are cooked through. Uncover and simmer for another 5 minutes to thicken sauce, if needed. Garnish with fresh cilantro and serve with rice or naan. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes Kcal: 420 kcal | Servings: 4 servings #chickenvindaloo #spicycurry #indianfood #currynight #comfortcurry #vindaloorecipe #potatochicken #homemadeindian #fieryflavors #basmatirice #naanpairing #chickenrecipes #easycurries #onepotmeal #flavorpacked #ethnicfood #curryfromscratch #corianderandcumin #spicydinner #traditionalindianfood Turn up the heat with this Chicken Vindaloo with Potatoes! Bold spices, tender chicken, and soft potatoes come together in one rich and fiery dish

Easy Pineapple Cake Moist and Tropical Easy Pineapple Cake with a Sweet Pineapple Glaze Ingredients: 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 cup crushed pineapple, drained 1/2 cup sour cream 1/4 cup milk For the Pineapple Glaze: 1/2 cup powdered sugar 2-3 tablespoons pineapple juice (from the canned pineapple) Directions: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then add vanilla extract. Mix in the crushed pineapple, sour cream, and milk until well combined. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan. For the glaze, whisk powdered sugar and pineapple juice together until smooth. Drizzle over the cooled cake. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: Approximately 320 kcal per serving | Servings: 8 servings #pineapplecake #easybaking #tropicaldessert #homemadecake #cakerecipe #summerdessert #moistcake #dessertlover #fruitcake #quickbaking #simpledessert #pineapplelove #sweettooth #bakingfromscratch #desserttime #caketime #bakingfun #homemadedessert #partycake #yummycake Bring tropical vibes to your kitchen with this Easy Pineapple Cake — moist, sweet, and perfect for any occasion!

Chicken Vindaloo Fiery Goan Chicken Vindaloo with Aromatic Spices Ingredients: For the Marinade: 2 lbs boneless chicken thighs or breasts, cut into chunks 3 tablespoons white vinegar 1 tablespoon lemon juice 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon paprika 1 teaspoon turmeric 1 tablespoon garam masala 1/2 teaspoon cinnamon 1 tablespoon minced garlic 1 tablespoon grated fresh ginger Salt to taste For the Vindaloo Curry: 2 tablespoons vegetable oil 1 large onion, finely chopped 2 dried red chilies (adjust for spice level) 1 teaspoon mustard seeds 1 teaspoon sugar 1/2 teaspoon ground cloves 1/2 teaspoon black pepper 1/2 cup water or chicken broth Fresh cilantro, for garnish Directions: In a large bowl, combine all marinade ingredients and toss the chicken until well coated. Cover and refrigerate for at least 2 hours or overnight for best flavor. Heat oil in a large skillet or Dutch oven over medium heat. Add mustard seeds and let them pop. Then add onions and sauté until golden. Stir in dried chilies, sugar, ground cloves, and black pepper. Cook for 1–2 minutes. Add the marinated chicken and all remaining marinade to the pan. Cook for 8–10 minutes, stirring occasionally, until chicken starts to brown. Add water or broth and bring to a simmer. Cover and cook for 20–25 minutes, until chicken is tender and the sauce thickens. Garnish with chopped cilantro and serve hot with rice or naan. Prep Time: 20 minutes (plus marinating time) | Cooking Time: 35 minutes | Total Time: 55 minutes + marinade Kcal: Approximately 420 kcal per serving | Servings: 4 servings #chickenvindaloo #spicycurry #goanflavors #indianrecipes #vindaloo #chickencurry #homemadecurry #authenticindian #spicychicken #comfortfood #easycurry #hotandspicy #indianfoodlovers #curryfromscratch #garammasala #flavorfuldishes #weeknightdinner #mealprepideas #currylovers #fieryfood Craving bold flavor? Try this Chicken Vindaloo — packed with spices, heat, and a punch of vinegar tang. A fiery Goan classic you’ll love!

Australian Pavlova Banana Bread Decadent Banana Bread with a Pavlova Twist Ingredients: 3 ripe bananas, mashed 1 ½ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt ½ cup unsalted butter, softened ¾ cup granulated sugar 2 large eggs 1 teaspoon vanilla extract ½ cup sour cream or Greek yogurt 3 large egg whites ½ cup superfine sugar 1 teaspoon white vinegar 1 teaspoon cornstarch Fresh berries and banana slices for topping (optional) Directions: Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan. In a bowl, whisk together flour, baking soda, and salt. Set aside. In a large bowl, cream butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in mashed bananas and vanilla extract. Mix in sour cream or Greek yogurt. Gradually add dry ingredients, mixing until just combined. Pour batter into prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely. Meanwhile, prepare the pavlova topping: In a clean bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add superfine sugar, beating until stiff glossy peaks form. Gently fold in vinegar and cornstarch. Spread pavlova topping evenly over cooled banana bread. Place under a broiler for 1-2 minutes or use a kitchen torch to lightly brown the pavlova topping. Watch carefully to avoid burning. Garnish with fresh berries and banana slices if desired. Slice and serve. Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes Kcal: 380 kcal | Servings: 8 servings #banana bread #pavlova #australiandessert #bananabreadrecipe #sweetbread #dessertlover #bakinglove #homemadedessert #fruitdessert #easybaking #bananabakes #pavlovatopping #dessertfusion #bakingfromscratch #comfortbaking #sweettooth #bananaandberries #bakingideas #homemadebread #tastydessert 🍌✨ Love banana bread? Take it up a notch with this Australian Pavlova Banana Bread—moist banana bread topped with a light, fluffy pavlova meringue! Perfect for brunch or dessert.

Roasted Garlic Compound Butter Creamy Roasted Garlic and Herb Compound Butter Ingredients: 1 bulb garlic 1 teaspoon olive oil 1/2 cup (1 stick) unsalted butter, softened 1 tablespoon fresh parsley, finely chopped 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme) 1/4 teaspoon salt 1/8 teaspoon black pepper Optional: 1/4 teaspoon lemon zest for brightness Directions: Preheat oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden. Allow the roasted garlic to cool, then squeeze the cloves out of their skins into a bowl. Mash the garlic until smooth using a fork. In a mixing bowl, combine the softened butter, mashed garlic, herbs, salt, pepper, and lemon zest (if using). Mix until well blended. Transfer the butter to parchment paper or plastic wrap and form into a log. Twist the ends and refrigerate for at least 1 hour to firm up. Slice and use as needed on bread, steak, vegetables, or seafood. Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes (plus chill time) Kcal: 90 kcal per tablespoon | Servings: About 8 servings (1 tbsp each) #roastedgarlic #compoundbutter #homemadebutter #garlicbutter #flavoredbutter #easyrecipes #fromscratch #steaktopping #herbbutter #butterlover #garlickitchen #comfortcooking #elevateyourmeals #gourmetathome #kitchenhacks #garlichacks #quickcondiment #butterideas #homemadewithlove #spreadtheflavor This Roasted Garlic Compound Butter is everything 😍🧄 Spread it, melt it, love it! Perfect on steak, bread, or veggies!