Curry Vindaloo
Spice up your dinner table with the bold and flavorful Curry Vindaloo, a fiery Indian-inspired dish bursting with vibrant spices and tender chunks of chicken. This hearty curry pairs aromatic ingredients like cumin, coriander, and cinnamon with a tangy splash of vinegar, creating a robust and fragrant base that’s further enriched by a luscious blend of tomato purée and paprika. Cubed potatoes soak up the rich sauce, making each bite perfectly balanced and satisfying. Ready in just an hour, this dish is perfect for spicing up weeknight dinners or impressing guests with its authentic, restaurant-worthy flavors. Top it off with fresh cilantro and serve with warm naan bread or steamed rice for the ultimate comfort meal. Perfect for curry lovers, this spicy and savory vindaloo will transport your taste buds straight to India!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 pieces garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon ground cinnamon
- 1 teaspoon red chili powder
- 2 teaspoons paprika
- 2 tablespoons white vinegar
- 500 grams boneless chicken thighs, cut into bite-sized pieces
- 200 grams tomato purée
- 1 cup water
- 2 medium potatoes, peeled and cubed
- 1 teaspoon salt
- 0.5 teaspoon sugar
- 2 tablespoons fresh cilantro, chopped
Instructions
Heat the vegetable oil in a large pan over medium heat.
Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and ginger, cooking for 1-2 minutes until fragrant.
Add ground cumin, coriander, turmeric, cinnamon, red chili powder, and paprika to the pan. Stir well to coat the onions and toast the spices for 1 minute.
Pour in the vinegar and stir to combine. This will create a tangy base for the curry.
Add the chicken pieces to the pan and cook, stirring occasionally, until browned on all sides, about 5 minutes.
Mix in the tomato purée and water, and bring the mixture to a gentle simmer.
Add the cubed potatoes, salt, and sugar, and stir well to combine.
Cover the pan and cook for 25-30 minutes on low heat, stirring occasionally, until the chicken is tender and the potatoes are cooked through.
Adjust the seasoning with additional salt or chili powder to taste, if desired.
Garnish with fresh cilantro before serving.
Serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.9 g | 108% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 2827 mg | 123% | |
| Total Carbohydrate | 119.7 g | 44% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 21.1 g | ||
| Protein | 143.3 g | 287% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 287 mg | 22% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 4398 mg | 94% | |
*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.
