Chicken Vindaloo
Discover the bold and irresistible flavors of Chicken Vindaloo, a classic Indian recipe that perfectly balances spice, tang, and warmth in every bite. This dish features succulent, marinated chicken thighs infused with a fragrant, homemade spice blend of cumin, coriander, cardamom, and dried chilies. Enhanced with a tangy touch of white vinegar and a rich tomato-based sauce, this curry is slow-simmered to tender perfection. Ideal for those who love fiery yet flavorful meals, this aromatic delight is ready in just over an hour and pairs beautifully with fluffy steamed rice or warm naan bread. Whether you're hosting a dinner party or craving an authentic homemade curry, Chicken Vindaloo promises to deliver a vibrant and satisfying culinary experience.
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Recipe Information
Ingredients
- 500 grams chicken thighs, boneless and skinless
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 tablespoon ginger, minced
- 4 cloves garlic, minced
- 3 tablespoons white vinegar
- 2 tablespoons tomato paste
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 4 cardamom pods
- 4 cloves
- 6 dried red chilies
- 1 teaspoon turmeric powder
- 1 inch piece cinnamon stick
- 1 teaspoon sugar
- 1 bay leaf
Instructions
Prepare the chicken by cutting it into 1.5-inch pieces and setting it aside.
In a small skillet over medium heat, dry roast cumin seeds, coriander seeds, black peppercorns, cardamom pods, cloves, and dried red chilies for about 2-3 minutes until fragrant. Allow to cool slightly.
Grind the roasted spices into a fine powder using a spice grinder or mortar and pestle.
In a mixing bowl, combine the ground spices with turmeric powder and white vinegar. Stir to form a paste.
Rub the spice paste onto the chicken pieces, ensuring they are well coated. Allow the chicken to marinate for at least 30 minutes or overnight in the refrigerator for more flavor.
Heat vegetable oil in a large pot or deep pan over medium heat. Add chopped onions and sauté until they become translucent.
Stir in minced ginger and garlic and sauté for another 2 minutes until fragrant.
Add the marinated chicken to the pan and sear on all sides until browned, about 5 minutes.
Mix in tomato paste and cook for an additional 2 minutes.
Pour in water, add salt, cinnamon stick, bay leaf, and sugar. Mix well.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, or until the chicken is tender and the sauce is thickened.
Taste and adjust seasoning as needed. Remove the cinnamon stick and bay leaf before serving.
Serve the chicken vindaloo hot with rice or naan bread.
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2899 mg | 126% | |
| Total Carbohydrate | 85.9 g | 31% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 16.4 g | ||
| Protein | 145.2 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3086 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
