Chicken Vindaloo Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
252 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Vindaloo Recipe
Description
Chicken Vindaloo Recipe starts with marinating chicken thighs in a mixture of white vinegar, minced garlic, red chili flakes, paprika, ginger, coriander, turmeric, mustard powder, cumin, and cinnamon. This marinade imparts bold, spicy, and tangy flavors characteristic of vindaloo and helps tenderize the meat. Marinating time ranges from an hour to overnight for deeper taste penetration.
The cooking process involves sautéing onions and peppers until softened, then adding the marinated chicken to brown the pieces. Tomato paste, salt, and pepper are incorporated, followed by the addition of water or chicken broth to create a simmering sauce. The dish cooks until the chicken is thoroughly done and the sauce thickens to a consistency that coats the meat.
This vindaloo is notably spicy, with heat adjustable by varying chili types and amounts. It is traditionally served over rice with fresh herbs and additional chili flakes if desired. The robust flavors pair well with simple sides that can alleviate the spiciness.
Ingredients
- 2 pounds chicken thighs chopped
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 2 Serrano peppers chopped (or use Indian peppers if you can obtain them)
- 1 tablespoon tomato paste
- salt to taste
- black pepper to taste
FOR THE MARINADE
- ½ cup white vinegar
- 6 cloves garlic minced
- 2 tablespoon red chili flakes I used ghost pepper flakes for an EXTRA kick, spicy
- 1 teaspoon paprika
- 1 teaspoon ginger
- 1 teaspoon Coriander
- 1 teaspoon Turmeric
- 1 teaspoon mustard powder
- ½ teaspoon cumin
- ½ teaspoon cinnamon
FOR SERVING: Cooked rice, fresh herbs, extra chili flakes
Instructions
- Add the chicken to a large bowl.
- Mix your marinade by whisking together the vinegar and all of the seasonings. Pour it over the chicken and rub it into the meat. Cover and refrigerate for at least 1 hour. Longer is better, such as overnight.
- Heat a large pan to medium heat and add the olive oil. Add the onion and peppers and cook about 4-5 minutes, until they soften up.
- Add the chicken along with the marinade and cook another 5 minutes to nicely brown up the pieces.
- Add the tomato paste and salt and pepper to taste. Cook another minute, stirring.
- Add ½ cup of water (or chicken broth for extra flavor) and stir until the mixture thins out and becomes a sauce. You can add more water if needed. Reduce the heat and let it simmer for 20 minutes, until the chicken is cooked through.
- Serve as is or over rice with fresh herbs and sprinkled chili flakes. Make it rain!
Notes
- Adjust chili variety and quantity to modulate the dish's heat level, using milder peppers to reduce spiciness.
- Overnight marinating enhances the depth of flavor but at least 1 hour is sufficient.
- Serve vindaloo with plain rice and fresh herbs to complement and balance the spicy, tangy sauce.
- This recipe is gluten free unless substitutions add gluten-containing ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 5g | 2% |
| Protein | 30g | 60% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 144mg | 48% |
| Sodium | 202mg | 8% |
| Potassium | 519mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1055IU | 21% |
| Vitamin C | 4mg | 4% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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