Chicken Vindaloo
Chicken vindaloo is a popular Indian curry with vinegar and spices. Easy chicken vindaloo recipe that originated from Portugal.
Servings: 6 people
Calories: 360kcal
Ingredients
- 1 whole chicken cut up into 8 pieces and skin removed
- 1 onion chopped
- 1 tablespoon tomato paste
- salt and pepper as per taste
- 3 tablespoons oil
Spice Blend:
- ½ cup white vinegar
- 4-5 dried red Chile peppers you can use any moderately hot Chile and adjust the quantity as per you liking
- 4 cloves
- 8 garlic cloves skin removed
- 1/2 inch (1cm) fresh ginger, peeled
- 1 teaspoon paprika powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dry mustard
- 1 teaspoon sugar
Instructions
- Wash and pat dry the chicken pieces and keep aside in a large non-reactive bowl.
- In another clean glass bowl, add vinegar and soak all the ingredients needed for the spice blend for 15-20 minutes. Then blend these into a fine paste using a blender.
- Add the spice mixture paste to the chicken and toss well to evenly coat all the chicken pieces. Let the chicken marinate for 4-6 hours.
- In a large and deep skillet/wok heat the oil on medium heat. Add the marinated chicken and cook for 4-5 minutes. Stirring often.
- Add the chopped onions, tomato paste, salt and pepper to the chicken. Give everything a good stir. Finally, add ½ cup of water, cover the lid of the skillet and lower the heat to low. Let the chicken simmer on low for 15-20 minutes or till well done and the oil start to ooze from the curry.
- If you prefer a little thinner gravy, add water as need and let it simmer for another 4-5 minutes before serving. I prefer the gravy to be thick and sticking to the meat pieces.
- Serve hot with rice/bread.
Notes
Recipe contributor: Simply Reem.
Nutrition
Serving: 6people | Calories: 360kcal | Carbohydrates: 5g | Protein: 24g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 95mg | Sodium: 113mg | Fiber: 1g | Sugar: 2g