{"id":1353,"date":"2026-04-16T19:53:55","date_gmt":"2026-04-16T18:53:55","guid":{"rendered":"https:\/\/recepty.theby.cz\/?p=1353"},"modified":"2026-04-16T19:56:27","modified_gmt":"2026-04-16T18:56:27","slug":"kureci-nebo-jehneci-vindaloo","status":"publish","type":"post","link":"https:\/\/recepty.theby.cz\/?p=1353","title":{"rendered":"Ku\u0159ec\u00ed nebo jehn\u011b\u010d\u00ed vindaloo"},"content":{"rendered":"\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" data-id=\"1354\" src=\"https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/04\/IMG_5010-1024x768.jpeg\" alt=\"\" class=\"wp-image-1354\" srcset=\"https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/04\/IMG_5010-1024x768.jpeg 1024w, https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/04\/IMG_5010-500x375.jpeg 500w, https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/04\/IMG_5010-768x576.jpeg 768w, https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/04\/IMG_5010-1536x1152.jpeg 1536w, https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/04\/IMG_5010.jpeg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/figure>\n\n\n\n<p>Vindaloo poch\u00e1z\u00ed z indick\u00e9ho st\u00e1tu Goa a navazuje na portugalsk\u00e9 <strong>carne de vinha d\u2019alhos<\/strong>, tedy maso nakl\u00e1dan\u00e9 s v\u00ednem nebo octem a \u010desnekem. Pro tuto goanskou verzi je typick\u00e1 hlavn\u011b <strong>octov\u00e1 kyselost, \u010desnek, chilli a ko\u0159enic\u00ed pasta<\/strong>. Do tradi\u010dn\u011b pojat\u00e9ho vindaloo <strong>nepat\u0159\u00ed brambory<\/strong> \u2013 jejich spojen\u00ed s n\u00e1zvem vzniklo a\u017e pozd\u011bj\u0161\u00ed z\u00e1m\u011bnou s hindsk\u00fdm slovem <strong>aloo<\/strong>.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Porce: 4<\/strong><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Suroviny<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Vindaloo pasta (marin\u00e1da)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>12\u201315 g su\u0161en\u00fdch \u010derven\u00fdch chilli papri\u010dek <strong>Kashmiri nebo Bedgi\/Byadgi<\/strong>, p\u0159\u00edpadn\u011b jin\u00fdch su\u0161en\u00fdch \u010derven\u00fdch chilli papri\u010dek<\/li>\n\n\n\n<li>80 ml b\u00edl\u00e9ho vinn\u00e9ho octa ide\u00e1ln\u011b goansk\u00fd palm vinegar, pokud se\u017eene\u0161<\/li>\n\n\n\n<li>25 g \u010desneku<\/li>\n\n\n\n<li>15 g z\u00e1zvoru<\/li>\n\n\n\n<li>2 l\u017ei\u010dky \u0159\u00edmsk\u00e9ho km\u00ednu<\/li>\n\n\n\n<li>2 l\u017ei\u010dky koriandrov\u00fdch sem\u00ednek<\/li>\n\n\n\n<li>1 l\u017ei\u010dka \u010dern\u00e9ho pep\u0159e<\/li>\n\n\n\n<li>4 h\u0159eb\u00ed\u010dky<\/li>\n\n\n\n<li>1\/3 l\u017ei\u010dky mlet\u00e9 sko\u0159ice<\/li>\n\n\n\n<li>1 l\u017ei\u010dka ho\u0159\u010di\u010dn\u00fdch sem\u00ednek (\u010dern\u00e1\/hn\u011bd\u00e1)<\/li>\n\n\n\n<li>1\/2 l\u017ei\u010dky kurkumy<\/li>\n\n\n\n<li>2 l\u017ei\u010dky cukru (ide\u00e1ln\u011b jaggery nebo t\u0159tinov\u00e9ho cukru)<\/li>\n\n\n\n<li>2 a 1\/2 l\u017ei\u010dky soli<\/li>\n\n\n\n<li>30\u201360 ml vody, jen aby \u0161la pasta dob\u0159e rozmixovat<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Na kari<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>800 g ku\u0159ec\u00edch stehen bez kosti, nakr\u00e1jen\u00fdch na v\u011bt\u0161\u00ed kostky, <strong>nebo<\/strong> 800 g jehn\u011b\u010d\u00ed plece nebo krku, nakr\u00e1jen\u00fdch na kostky o velikosti 3\u20134 cm<\/li>\n\n\n\n<li>60 g ghee nebo 45 ml rostlinn\u00e9ho oleje<\/li>\n\n\n\n<li>400 g cibule, nakr\u00e1jen\u00e9 najemno<\/li>\n\n\n\n<li>250 ml vody (ku\u0159ec\u00ed verze, podle pot\u0159eby), <strong>nebo<\/strong> 450\u2013600 ml vody (jehn\u011b\u010d\u00ed verze, podle masa a hrnce)<\/li>\n\n\n\n<li>10 g nasekan\u00e9 koriandrov\u00e9 nat\u011b<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Postup<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Su\u0161en\u00e9 chilli papri\u010dky zalijte teplou vodou a nechte je asi 10 minut zm\u011bknout.<\/li>\n\n\n\n<li>Na such\u00e9 p\u00e1nvi kr\u00e1tce opra\u017ete \u0159\u00edmsk\u00fd km\u00edn, koriandrov\u00e1 sem\u00ednka, \u010dern\u00fd pep\u0159, ho\u0159\u010di\u010dn\u00e1 sem\u00ednka a h\u0159eb\u00ed\u010dek. Sta\u010d\u00ed 1\u20132 minuty, jen do v\u016fn\u011b. Pot\u00e9 ko\u0159en\u00ed hned st\u00e1hn\u011bte z ohn\u011b, aby nezho\u0159klo.<\/li>\n\n\n\n<li>Do mix\u00e9ru dejte namo\u010den\u00e9 chilli papri\u010dky, ocet, \u010desnek, z\u00e1zvor, opra\u017een\u00e9 ko\u0159en\u00ed, mletou sko\u0159ici, kurkumu, cukr, s\u016fl a trochu vody. Rozmixujte na hladkou pastu.<\/li>\n\n\n\n<li>Maso prom\u00edchejte s pastou a nechte marinovat v lednici.<br><strong>Ku\u0159ec\u00ed maso:<\/strong> 2\u20138 hodin.<br><strong>Jehn\u011b\u010d\u00ed maso:<\/strong> ide\u00e1ln\u011b p\u0159es noc.<\/li>\n\n\n\n<li>V hrnci rozeh\u0159ejte ghee nebo olej a orestujte cibuli dozlatova.<\/li>\n\n\n\n<li>P\u0159idejte marinovan\u00e9 maso i s marin\u00e1dou a 3\u20135 minut restujte, aby se zat\u00e1hlo a pasta se rozvon\u011bla.<\/li>\n\n\n\n<li>P\u0159ilijte vodu a p\u0159ive\u010fte k m\u00edrn\u00e9mu varu.<br><strong>Ku\u0159ec\u00ed verze:<\/strong> p\u0159ilijte 250 ml vody a duste pod pokli\u010dkou 25\u201335 minut.<br><strong>Jehn\u011b\u010d\u00ed verze:<\/strong> p\u0159ilijte 450\u2013600 ml vody a duste pod pokli\u010dkou 60\u201390 minut.<\/li>\n\n\n\n<li>Ke konci odklopte pokli\u010dku a nechte om\u00e1\u010dku zredukovat. Vindaloo nem\u00e1 b\u00fdt \u0159\u00eddk\u00e9 jako pol\u00e9vka \u2013 om\u00e1\u010dka m\u00e1 b\u00fdt v\u00fdrazn\u00e1, tmav\u0161\u00ed a hust\u0161\u00ed.<\/li>\n\n\n\n<li>Odstavte, nechte 5 minut p\u0159ikryt\u00e9 odpo\u010dinout a posypte nasekanou koriandrovou nat\u00ed.<\/li>\n<\/ol>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pozn\u00e1mka k chilli<\/h2>\n\n\n\n<p>Kashmiri chilli je cen\u011bn\u00e9 hlavn\u011b pro syt\u011b \u010dervenou barvu a m\u00edrn\u011bj\u0161\u00ed p\u00e1livost. Byadgi\/Bedgi tak\u00e9 dob\u0159e barv\u00ed, b\u00fdv\u00e1 o n\u011bco p\u00e1liv\u011bj\u0161\u00ed ne\u017e Kashmiri, ale po\u0159\u00e1d nen\u00ed tak agresivn\u00ed jako thajsk\u00e9 chilli. Proto jsou pro vindaloo vhodn\u00e9: daj\u00ed om\u00e1\u010dce barvu i chu\u0165, ani\u017e by z n\u00ed hned ud\u011blaly jen p\u00e1livou bombu. Kdy\u017e pou\u017eijete oby\u010dejn\u00e9 su\u0161en\u00e9 chilli, j\u00eddlo bude \u010dasto ost\u0159ej\u0161\u00ed a m\u00e9n\u011b syt\u011b \u010derven\u00e9.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Pro orientaci v p\u00e1livosti:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Kashmiri:<\/strong> zhruba 1 000\u20132 000 SHU<\/li>\n\n\n\n<li><strong>Byadgi\/Bedgi:<\/strong> zhruba 8 000\u201315 000 SHU<\/li>\n\n\n\n<li><strong>thajsk\u00e9 chilli \/ bird\u2019s eye:<\/strong> zhruba 50 000\u2013100 000 SHU<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p>Tak\u017ee thajsk\u00e9 chilli je proti Kashmiri \u0159\u00e1dov\u011b p\u00e1liv\u011bj\u0161\u00ed.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Co do prav\u00e9ho vindaloo nepat\u0159\u00ed<\/h2>\n\n\n\n<p>Do tradi\u010dn\u011b pojat\u00e9ho goansk\u00e9ho vindaloo nepat\u0159\u00ed brambory. Jejich spojov\u00e1n\u00ed s n\u00e1zvem vzniklo pozd\u011bji z\u00e1m\u011bnou portugalsk\u00e9ho <strong>alhos<\/strong> za hindsk\u00e9 <strong>aloo<\/strong>. Pro tento chu\u0165ov\u00fd profil sem ned\u00e1v\u00e1m ani raj\u010data, proto\u017ee typickou kyselost a hloubku m\u00e1 dodat hlavn\u011b ocet. Tamarind se v n\u011bkter\u00fdch modern\u011bj\u0161\u00edch verz\u00edch objev\u00ed, ale pro z\u00e1kladn\u00ed goansk\u00e9 vindaloo nen\u00ed nutn\u00fd.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Alternativa: verze s \u010derstv\u00fdm thajsk\u00fdm chilli<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>Kdy\u017e nese\u017eenete Kashmiri ani Bedgi\/Byadgi, m\u016f\u017eete m\u00edsto su\u0161en\u00e9ho chilli pou\u017e\u00edt:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4\u201312 ks \u010derstv\u00fdch thajsk\u00fdch chilli papri\u010dek<br><em>(orienta\u010dn\u011b 1\u20133 ks na porci, podle toho, jak moc p\u00e1liv\u00e9 j\u00eddlo chcete)<\/em><\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p>V tom p\u0159\u00edpad\u011b chilli papri\u010dky jen nahrubo nakr\u00e1jejte a rozmixujte rovnou do pasty. Po\u010d\u00edtejte ale s t\u00edm, \u017ee v\u00fdsledek bude:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>v\u00fdrazn\u011b p\u00e1liv\u011bj\u0161\u00ed<\/li>\n\n\n\n<li>m\u00e9n\u011b typicky \u010derven\u00fd<\/li>\n\n\n\n<li>chu\u0165ov\u011b o n\u011bco \u201e\u010derstv\u011bj\u0161\u00ed\u201c a m\u00e9n\u011b bl\u00edzk\u00fd klasick\u00e9 verzi se su\u0161en\u00fdm chilli Kashmiri nebo Bedgi\/Byadgi<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pod\u00e1vejte<\/h2>\n\n\n\n<p>S du\u0161enou basmati r\u00fd\u017e\u00ed, naanem nebo \u010dap\u00e1t\u00ed.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vindaloo poch\u00e1z\u00ed z indick\u00e9ho st\u00e1tu Goa a navazuje na portugalsk\u00e9 carne de vinha d\u2019alhos, tedy maso nakl\u00e1dan\u00e9 s v\u00ednem nebo octem a \u010desnekem. Pro tuto goanskou verzi je typick\u00e1 hlavn\u011b octov\u00e1 kyselost, \u010desnek, chilli a ko\u0159enic\u00ed pasta. Do tradi\u010dn\u011b pojat\u00e9ho vindaloo nepat\u0159\u00ed brambory \u2013 jejich spojen\u00ed s n\u00e1zvem vzniklo a\u017e pozd\u011bj\u0161\u00ed z\u00e1m\u011bnou s hindsk\u00fdm slovem [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1354,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"yes","rop_publish_now_accounts":[],"rop_publish_now_history":[],"rop_publish_now_status":"pending","footnotes":""},"categories":[22,24],"tags":[],"class_list":["bg-responsive"],"_links":{"self":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1353","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1353"}],"version-history":[{"count":4,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1353\/revisions"}],"predecessor-version":[{"id":1358,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1353\/revisions\/1358"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/media\/1354"}],"wp:attachment":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1353"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1353"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1353"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}