Easy 5 Step Chicken Pork Beef or Lamb Vindaloo
Savor the bold and aromatic flavors of this *Easy 5 Step Chicken, Pork, Beef, or Lamb Vindaloo*, a versatile Indian-inspired curry packed with spices and customizable to your favorite protein. This quick and approachable recipe combines the rich warmth of turmeric, cumin, and garam masala with the tangy kick of vinegar and the hearty addition of optional potatoes for a satisfying one-pot meal. Perfect for home cooks seeking authentic flavors with minimal effort, this dish comes together in just 15 minutes of prep and 40 minutes of cooking time. Serve this mouthwatering vindaloo over steamed rice or with warm naan bread for a comforting meal that wows your taste buds. Ideal for weeknight dinners or casual entertaining, this recipe is a flavorful, gluten-free delight that will quickly become a staple in your kitchen!
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Recipe Information
Ingredients
- 500 grams Protein of choice (chicken, pork, beef, or lamb)
- 2 tablespoons Oil (vegetable or mustard preferred)
- 1 medium Onion, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Ground cumin
- 1 teaspoon Red chili powder (adjust to taste)
- 0.5 teaspoons Garam masala
- 2 tablespoons White vinegar
- 2 medium Tomatoes, finely chopped
- 2 small Potatoes, cut into cubes (optional)
- 1 cup Water
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Step 1: In a large skillet or heavy-bottomed pan, heat the oil over medium heat. Add the chopped onions and sauté until golden brown, about 5-7 minutes. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
Step 2: Add the turmeric, coriander, cumin, and chili powder to the pan. Stir well to toast the spices for 30 seconds. Add the chopped tomatoes and cook until they form a thick paste, about 5 minutes.
Step 3: Add your chosen protein to the pan (chicken, pork, beef, or lamb). Stir to coat the meat in the spice mixture. Cook for 5 minutes to lightly brown the pieces.
Step 4: Add the vinegar, garam masala, cubed potatoes (if using), water, and salt. Stir well and bring the mixture to a boil. Lower the heat, cover, and let it simmer for 25-30 minutes, or until the meat and potatoes are tender.
Step 5: Taste and adjust seasonings as needed. Garnish with fresh chopped cilantro and serve hot with steamed rice or naan.
Nutrition Facts
Calories |
1433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2781 mg | 121% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 14.1 g | ||
| Protein | 166.4 g | 333% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 214 mg | 16% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3518 mg | 75% | |
*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.
