Whole30 Chicken Vindaloo
Delight your taste buds with this Whole30 Chicken Vindaloo, a tantalizing and healthier spin on the classic Indian dish. Made with tender, juicy chicken thighs, aromatic spices like cumin, turmeric, and cinnamon, and a tangy cider vinegar base, this recipe is a perfect marriage of bold, warming flavors. The dish comes together in under an hour, making it an excellent choice for weeknight dinners or meal prep. Naturally gluten-free, dairy-free, and sugar-free, this Whole30-compliant vindaloo is paired best with cauliflower rice or steamed vegetables for a satisfying low-carb meal. With its vibrant spices and wholesome ingredients, this dish transforms healthy eating into a rich, flavorful experience that will leave you craving more.
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons coconut oil
- 1 large yellow onion
- 5 cloves garlic
- 1 inch fresh ginger
- 1 cup cider vinegar
- 1 cup water
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground mustard
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon ground cinnamon
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 4 whole cloves
- 2 bay leaves
- 0.5 cup fresh cilantro leaves
Instructions
Cut the chicken thighs into 1-inch pieces and set aside.
In a large pot, heat the coconut oil over medium heat. Finely chop the onion and add it to the pot. Sauté for 5 minutes, or until the onion begins to soften and turn translucent.
Mince the garlic and ginger, then add them to the pot. Stir frequently for another 2 minutes, until the garlic and ginger are fragrant.
Add the chicken pieces to the pot, stirring to coat them in the onion, garlic, and ginger mixture. Cook until the chicken is browned on all sides, about 5-7 minutes.
In a bowl, combine cider vinegar, water, ground cumin, ground turmeric, ground coriander, ground mustard, cayenne pepper, ground cinnamon, sea salt, and black pepper. Mix thoroughly to create the vindaloo spice mixture.
Pour the spice mixture over the chicken in the pot. Stir well to ensure the chicken is coated evenly.
Add the whole cloves and bay leaves to the pot. Cover with a lid and reduce the heat to low. Simmer for 25-30 minutes, stirring occasionally, until the chicken is cooked through and tender.
Remove the pot from the heat and discard the bay leaves and cloves.
Garnish with freshly chopped cilantro leaves before serving.
Serve hot with cauliflower rice or steamed vegetables to keep the meal Whole30 compliant.
Nutrition Facts
Calories |
2368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.1 g | 169% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 3213 mg | 140% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 7.2 g | ||
| Protein | 242.3 g | 485% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 404 mg | 31% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3275 mg | 70% | |
*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.
