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Chicken Vindaloo

3

65 min

Chicken Vindaloo

Chicken Vindaloo Photo 1

Time

65 min

Serving

4 persons

Calories

417

Rating

3.00★ (44)

Cuisine

Indian
Author: Victoria Bailey
A spicy curry dish is originally a Portuguese dish of spicy pork, but you can add any meat you wish.

Ingredients

  • ground turmeric: 1 tsp
  • ground cardamom: 0.5 tsp
  • ground cinnamon: 0.5 Tbsp
  • ground coriander: 0.5 tsp
  • ground cloves: 0.5 tsp
  • ground cumin: 0.5 tsp
  • paprika: 0.5 tsp
  • cayenne pepper: 0.25 tsp (to taste)
  • olive oil: 1 Tbsp
  • onion: 2 cups (chopped)
  • garlic: 3 clove (minced)
  • ginger root: 1 Tbsp (fresh; grated)
  • tomato paste: 1 Tbsp
  • skinless, boneless chicken thighs: 1 pound (cut into 1 1/2 inch pieces)
  • potatoes: 2 piece (cut into 1/2 inch cubes)
  • tomatoes: 2 cans (14.5 ounce cans, drained, diced)
  • chicken broth: 1.5 cups
  • wine vinegar: 2 Tbsp
  • bay leaf: 1 piece
  • salt and black pepper: 0 piece (to taste)

Metric Conversion

Stages of cooking

Chicken Vindaloo Photo 21
Chicken Vindaloo Photo 32
  1. Toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until the spices are fragrant, about 2 minutes. Stir the spices constantly as they toast, taking care that they do not burn. Stir in the olive oil, onion, garlic, and ginger. Increase heat to medium, and cook until softened, about 5 minutes.
    Chicken Vindaloo Photo 2
  2. Stir in the tomato paste until no lumps of paste remain. Add the chicken, potatoes, tomatoes, chicken broth, wine vinegar, and bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, and the chicken is no longer pink in the center, about 15 minutes. Remove the cover, and cook 5 minutes more to thicken slightly. Season to taste with salt, black pepper, and cayenne pepper to serve.
    Chicken Vindaloo Photo 3

History of Chicken Vindaloo:

The origin of Chicken Vindaloo can be traced back to the Indian state of Goa, which was once a Portuguese colony. The dish was originally made with pork, which was marinated in vinegar and garlic to preserve it during long sea voyages. The Indian version of the dish, however, uses chicken, which is marinated in a mixture of spices and vinegar before being cooked in a spicy tomato-based sauce.

Tips and Tricks for Chicken Vindaloo Recipe:

To make the perfect Chicken Vindaloo, here are some tips and tricks to follow:

  1. Use boneless chicken thighs as they are more tender and flavorful than chicken breasts.

  2. Marinate the chicken in vinegar and spices for at least an hour before cooking to infuse the meat with flavor.

  3. Toast the spices before adding them to the dish to release their full flavor.

  4. Use canned tomatoes as they have a deeper, more concentrated flavor than fresh tomatoes.

  5. Cook the dish low and slow to allow the flavors to develop and the chicken to become tender.

  6. Adjust the amount of cayenne pepper to taste, as some people prefer a milder or spicier sauce.

Tips for Presenting the Dish:

To present Chicken Vindaloo in an impressive way, you can serve it with some basmati rice and naan bread on the side. You can also garnish the dish with chopped fresh cilantro and a dollop of plain yogurt. Serve the dish in a colorful bowl or platter to make it look more appetizing.

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