Chicken Vindaloo
Chicken Vindaloo is a spicy, tangy Indian curry made with marinated chicken simmered in a rich, flavorful sauce. It’s packed with bold spices and perfect for those who love a dish with a kick.
Servings: 4
Calories: 372kcal
Ingredients
For the Marinade:
- 1 pound chicken thighs boneless skinless, cut into bite-sized pieces
- 3 tablespoons white vinegar
- 1 tablespoon ginger minced
- 4 cloves garlic minced
- 2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper adjust to taste
- 1 teaspoon salt
For the Vindaloo:
- 2 tablespoons vegetable oil
- 1 large onion finely chopped
- 14 ounces diced tomatoes 1 can
- 1 tablespoon tomato paste
- 1 cup chicken broth low sodium
- 2 tablespoons brown sugar
- 1 teaspoon mustard seeds
- 2 dried red chilies optional
- fresh parsley or cilantro, chopped (for garnish)
Instructions
- In a large bowl, combine the chicken pieces with white vinegar, minced ginger, minced garlic, ground turmeric, ground cumin, ground coriander, ground cinnamon, paprika, cayenne pepper, and salt. Mix well to coat the chicken evenly. Cover and refrigerate for at least 1 hour, preferably overnight for best results.
- Heat the vegetable oil in a large skillet or pot over medium heat. Add the finely chopped onion and cook until golden brown, about 5-7 minutes.
- Add the mustard seeds and dried red chilies (if using) to the skillet. Cook for another minute until the mustard seeds start to pop.
- Add the marinated chicken to the skillet and cook until the chicken is browned on all sides, about 5-7 minutes.
- Stir in the diced tomatoes, tomato paste, and chicken broth. Bring to a simmer.
- Add the brown sugar and stir to combine. Reduce the heat to low and let the vindaloo simmer for 20-25 minutes, until the chicken is cooked through and the sauce has thickened. Adjust the seasoning with salt if needed.
- Garnish with chopped fresh parsley or cilantro and serve hot with steamed rice or naan bread.
Notes
- Marinate the chicken overnight for best results.
- Adjust the cayenne pepper to control the spice level—reduce it for a milder dish, or add more for extra heat.
- If the sauce gets too thick while simmering, add a splash of water or chicken broth to reach your desired consistency.
- Serve this dish with steamed rice or naan to soak up the flavorful sauce.
- Leftovers taste even better the next day and can be stored in the fridge for up to 3 days or frozen for up to 2 months.
Nutrition
Serving: 1serving | Calories: 372kcal | Carbohydrates: 21g | Protein: 19g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 856mg | Potassium: 704mg | Fiber: 3g | Sugar: 12g | Vitamin A: 832IU | Vitamin C: 47mg | Calcium: 89mg | Iron: 4mg
