Chicken Vindaloo My Way
Dive into the bold and irresistible flavors of "Chicken Vindaloo My Way," a tantalizing twist on the classic Indian curry! Featuring tender, marinated chicken thighs and hearty potatoes simmered in a rich, aromatic sauce, this dish boasts a perfect balance of heat and spice, thanks to the Kashmiri chili powder and garam masala. The addition of white vinegar lends a tangy depth, while ginger and garlic provide a fragrant, zesty kick. This recipe is crafted with a streamlined approach, making it accessible without compromising on authenticity. Perfectly paired with basmati rice or warm naan, this savory and comforting one-pot meal is sure to satisfy curry enthusiasts and spice lovers alike.
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Recipe Information
Ingredients
- 500 g Chicken thighs (boneless, skinless, cut into bite-sized pieces)
- 3 tbsp White vinegar
- 6 pieces Garlic cloves (minced)
- 1 tbsp Ginger (grated)
- 1 tsp Ground turmeric
- 1 tbsp Ground cumin
- 1 tbsp Ground coriander
- 1.5 tsp Kashmiri chili powder
- 1 tsp Paprika
- 1 tsp Garam masala
- 0.5 tsp Ground cinnamon
- 2 medium Onion (finely chopped)
- 2 medium Tomatoes (pureed)
- 2 medium Potatoes (peeled and diced)
- 3 tbsp Vegetable oil
- 1 cup Water
- 1 tsp Salt
- 2 tbsp Fresh cilantro (chopped, optional for garnish)
Instructions
1. In a mixing bowl, combine the chicken pieces with vinegar, garlic, ginger, ground turmeric, paprika, and a pinch of salt. Mix well, cover, and let it marinate in the fridge for at least 30 minutes (or up to 4 hours for deeper flavor).
2. Heat the vegetable oil in a large skillet or heavy-bottomed pot over medium heat. Add the onions and sauté until golden brown, about 8-10 minutes.
3. Stir in the ground cumin, coriander, Kashmiri chili powder, garam masala, and ground cinnamon. Cook the spices for 1-2 minutes until fragrant, stirring frequently to prevent burning.
4. Add the pureed tomatoes to the pot and cook for 5 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate from the sauce.
5. Add the marinated chicken to the pot and sear it for 5 minutes, stirring to coat the chicken with the spice mixture.
6. Add the diced potatoes and water to the pot. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 25-30 minutes or until the chicken is tender and the potatoes are fully cooked.
7. Taste and adjust seasoning with additional salt or spices as needed.
8. Garnish with freshly chopped cilantro and serve hot with basmati rice, naan, or your favorite flatbread.
Nutrition Facts
Calories |
1940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.8 g | 127% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 2830 mg | 123% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 18.7 g | ||
| Protein | 147.1 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3776 mg | 80% | |
*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.
