Name: Chicken Vindaloo
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 6-8 dry red chilies (adjust according to heat preference); 1 tablespoon coriander seeds; 1 teaspoon cumin seeds; 1/2 teaspoon mustard seeds; 1/2 teaspoon peppercorns; 5-6 cloves garlic, minced; 1-inch piece of ginger, minced; 1/4 cup vinegar (white or apple cider); 1/2 teaspoon turmeric powder; 1 teaspoon sugar; Salt to taste; 1.5 lbs (680g) chicken, cut into pieces; 2 tablespoons vegetable oil; 1 large onion, finely chopped; 2 medium tomatoes, pureed; 1 cup water (adjust as needed); Fresh coriander leaves, for garnish

CategoryChicken, Indian, Main Course

Yields4 Servings

Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

For the Vindaloo Paste:

6-8 dry red chilies (adjust according to heat preference)

1 tablespoon coriander seeds

1 teaspoon cumin seeds

1/2 teaspoon mustard seeds

1/2 teaspoon peppercorns

5-6 cloves garlic, minced

1-inch piece of ginger, minced

1/4 cup vinegar (white or apple cider)

1/2 teaspoon turmeric powder

1 teaspoon sugar

Salt to taste

For the Chicken:

1.5 lbs (680g) chicken, cut into pieces

2 tablespoons vegetable oil

1 large onion, finely chopped

2 medium tomatoes, pureed

1 cup water (adjust as needed)

Fresh coriander leaves, for garnish

Prepare the Vindaloo Paste:

In a dry skillet, lightly roast the dry red chilies, coriander seeds, cumin seeds, mustard seeds, and peppercorns until aromatic. Let them cool.
Blend the roasted spices with garlic, ginger, vinegar, turmeric, sugar, and salt to make a smooth paste.

Marinate the Chicken:

Coat the chicken pieces with the vindaloo paste. Marinate for at least 2 hours, preferably overnight in the refrigerator, to enhance the flavors.

Cook the Chicken:

Heat oil in a heavy-bottomed pot. Add the chopped onions and sauté until golden brown.
Add the marinated chicken and sear on high heat until the chicken pieces are browned on all sides.
Add the tomato puree and water. Mix well, ensuring the chicken is well-coated with the sauce.

Simmer:

Bring the mixture to a boil, then reduce the heat and simmer covered until the chicken is tender and the sauce thickens, about 30-40 minutes. Stir occasionally and adjust the water as needed to prevent sticking.

Garnish and Serve:

Garnish with fresh coriander leaves. Serve hot with steamed rice or Indian bread like naan or chapati.

Ingredients