Chicken Vindaloo Recipe
Craving spicy Indian food? Get this simple Chicken Vindaloo recipe now! It's authentic and tastes great. You won't be disappointed, try it!
Ingredients
For the Marinade:
- 500 g 1 lb chicken (boneless, cut into bite-sized pieces)
- 2 tbsp white vinegar or apple cider vinegar
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp chili powder
- ½ tsp salt
For the Curry:
- 2 tbsp oil vegetable or mustard oil
- 1 large onion finely chopped
- 2 tomatoes pureed
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp red chili powder adjust to taste
- ½ tsp paprika for color
- ½ tsp cinnamon powder
- 1 tsp sugar optional, balances the heat
- 1-2 green chilies slit, optional
- ½ cup water
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Marinate the chicken: In a bowl, combine the chicken, garlic, ginger, green chilies, dried chilies, turmeric, cumin, coriander, cinnamon, cloves, black pepper, vinegar, and salt. Mix well and let it marinate for at least 30 minutes (or longer for a more intense flavor).
- Sauté the onions: Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened and golden brown.
- Add the marinated chicken: Add the marinated chicken to the pot and cook until browned on all sides.
- Simmer the curry: Pour in the water or chicken broth. Bring to a simmer, then reduce the heat to low, cover, and cook for about 45-60 minutes, or until the chicken is cooked through and tender. Stir occasionally.
- Adjust seasoning: Taste and adjust the seasoning with salt if needed. If the curry is too thick, add a little more water.
- Garnish and serve: Garnish with fresh cilantro (optional) and serve hot with rice or naan bread.