Chicken Vindaloo Recipe
Chicken Vindaloo is a classic Indian curry that is known for its bold and spicy flavors. The combination of aromatic spices and tangy sauce makes it a truly tantalizing dish.
Ingredients
- 500 g chicken cut into pieces
- 2 tablespoons vegetable oil
- 2 onions finely chopped
- 4 garlic cloves minced
- 1- inch piece of ginger grated
- 2 green chilies slit lengthwise
- 2 tablespoons vindaloo spice mix
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 tablespoon tomato paste
- 2 tablespoons vinegar
- 1 cup water
- Salt to taste
- Chopped coriander leaves for garnish
Instructions
- In a large bowl, combine the chicken pieces with the vindaloo marinade. Ensure that each piece is coated evenly. Cover the bowl with clingfilm and marinate in the refrigerator for at least 2 hours, or preferably overnight. This will allow the flavors to infuse into the chicken and make it tender.500 g chicken, 2 tablespoons vindaloo spice mix
- Heat oil in a deep pan over medium heat. Add the sliced onions and sauté until they turn golden brown. Then, add the ginger, garlic, and green chilies, and sauté for another minute. Next, add the ground spices - turmeric, cumin, coriander, and the chili powder. Stir well to combine and cook for a minute or until the spices release their aroma.2 tablespoons vegetable oil, 2 onions, 4 garlic cloves, 1- inch piece of ginger, 2 green chilies, 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, Salt, 1 cup water
- Add the marinated chicken to the pan and cook for a few minutes to seal in the flavors. Make sure to stir occasionally to prevent sticking. Once the chicken is partially cooked, add the tomato paste and vinegar. Mix well and bring the mixture to a simmer.1 tablespoon tomato paste, 2 tablespoons vinegar
- Reduce the heat to low, cover the pan, and let the chicken simmer for about 25-30 minutes or until it is cooked through. The sauce should thicken and coat the chicken pieces.
- Once the chicken is cooked, remove the pan from the heat. Garnish with freshly chopped coriander leaves. Serve the Chicken Vindaloo hot with steamed rice or naan bread for a complete meal.Chopped coriander leaves for garnish