Excellent Chicken Vindaloo
Discover the bold and aromatic flavors of "Excellent Chicken Vindaloo," a classic Indian curry that’s rich, hearty, and irresistibly spiced. This recipe features tender, marinated boneless chicken thighs infused with a vibrant blend of Kashmiri chili, cumin, coriander, and turmeric, balanced with the tang of vinegar. Simmered alongside golden-fried onions, creamy pureed tomatoes, and soft, melt-in-your-mouth potatoes, this dish is a perfect harmony of heat and depth. Finished with garam masala and a sprinkle of fresh cilantro, it’s a flavorful experience you’ll want to savor. Ready in just an hour, this easy chicken vindaloo pairs beautifully with steamed basmati rice or warm naan, making it a must-try for your next dinner.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 3 tablespoons White vinegar
- 2 teaspoons Garlic paste
- 2 teaspoons Ginger paste
- 1 teaspoon Ground turmeric
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 tablespoon Kashmiri red chili powder
- 1 teaspoon Paprika
- 3 tablespoons Vegetable oil
- 2 medium Onions, finely chopped
- 2 medium Tomatoes, pureed
- 2 medium Potatoes, peeled and cubed
- 1 cup Chicken stock or water
- 1 teaspoon Salt
- 1 teaspoon Garam masala
- 2 tablespoons Fresh cilantro, chopped
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a mixing bowl.
Add the white vinegar, garlic paste, ginger paste, ground turmeric, ground cumin, ground coriander, Kashmiri red chili powder, and paprika to the chicken. Mix well to coat the chicken with the spices. Set aside to marinate for at least 30 minutes, or longer for better flavor.
Heat vegetable oil in a large, heavy-bottomed pan over medium heat.
Add the finely chopped onions and sauté them until golden brown, about 8-10 minutes.
Stir in the pureed tomatoes and cook for 5 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate.
Add the marinated chicken to the pan. Cook for 5-7 minutes, stirring often, until the chicken begins to brown.
Add the cubed potatoes to the pan, then pour in the chicken stock or water. Stir to combine and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pan, and let the dish simmer for 20-25 minutes, or until the chicken and potatoes are fully cooked and tender.
Uncover the pan, stir in the salt and garam masala, and simmer for another 2-3 minutes to let the flavors meld.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed basmati rice, naan, or roti.
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 814 mg | 35% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.1 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1081 mg | 23% | |
*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.
