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Chicken Vindaloo
Learn to make Chicken Vindaloo, a spicy Indian delight with tender chicken, chili peppers, and aromatic spices. Serve it with rice, naan, or a crisp salad.
Course
dinner
Cuisine
Indian
Keyword
chicken, red chili pepper
Prep Time
20
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
55
minutes
minutes
Servings
4
Calories
516
kcal
Author
Corrie
Ingredients
500
g
chicken
cut into pieces
2
tablespoons
vinegar
4-6
dried red chili peppers
5
cloves
garlic
minced
2
teaspoons
ground cumin
2
teaspoons
ground coriander
1
teaspoon
ground turmeric
2
tablespoons
oil
2
onions
finely chopped
1
cup
tomato puree
Salt to taste
Sugar to taste
optional
Water
as needed
Fresh cilantro leaves for garnish
Instructions
Marinate the chicken in vinegar and a pinch of salt for at least 2 hours.
Grind the dried chili peppers into a fine paste. Mix this paste with minced garlic, ground cumin, ground coriander, and ground turmeric.
Heat oil in a pan, add chopped onions, and sauté until they turn golden brown.
Add the spice paste and sauté for a few more minutes until the oil separates.
Add marinated chicken and cook until it changes color.
Pour in the tomato puree, and cook for another 5-7 minutes.
Add salt and sugar (if desired), and adjust the consistency with water.
Simmer until the chicken is tender and the sauce thickens.
Garnish with fresh cilantro leaves and serve hot.
Notes
Marinate the chicken for a few hours or overnight to let the flavors meld together.
Adjust the level of spiciness by adding or reducing the number of chili peppers.
Use a heavy-bottomed pan to avoid burning the spices and maintain a rich sauce.
Vindaloo tastes even better when reheated the next day, so make extra for leftovers.
Serve with naan, rice, or bread to soak up the delicious sauce.
Nutrition
Calories:
516
kcal
|
Protein:
45
g
|
Fat:
36
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
15
g
|
Trans Fat:
0.2
g
|
Cholesterol:
180
mg
|
Sodium:
168
mg
|
Potassium:
454
mg
|
Vitamin A:
336
IU
|
Vitamin C:
4
mg
|
Calcium:
26
mg
|
Iron:
2
mg