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Chicken Vindaloo

Yields4 ServingsPrep 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
1

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.

2

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.

3

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.

4

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.

5

Garnish and Serve:

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

Nutrition Facts

0 servings

Serving size

180g

Amount per serving
Calories450
% Daily Value *
Total Fat 25g33%
Sodium 400mg18%
Total Carbohydrate 20g8%

Dietary Fiber 4g15%
Total Sugars 5g

* The % Daily Value (DV) 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.