Name: Chicken vindaloo
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 pounds chicken thighs (boneless skinless cut into bite-sized pieces); 2 large onions (finely chopped); 4 cloves garlic (minced); 1 inch ginger (grated); 2 tablespoons vegetable oil; 2 tablespoons vindaloo paste ((adjust according to your spice preference)); 1 teaspoon cumin powder; 1 teaspoon coriander powder; 1 teaspoon turmeric powder; 1 teaspoon paprika ((optional, for added heat)); 1 teaspoon sugar; 1 tablespoon tomato paste; 1 cup chicken broth; 1/4 cup white vinegar; Salt (to taste); fresh cilantro (chopped for garnish); coriander (for garnish)

Chicken vindaloo

Chicken vindaloo is a delicious and spicy Indian dish that originates from the region of Goa. It typically consists of tender chicken simmered in a tangy and fiery sauce made from a blend of spices, vinegar, garlic, ginger, and chili peppers. The dish can be enjoyed with rice or naan bread.

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Prep Time 15

Cook Time 40

Total Time 55

Course Lunch

Cuisine Asian, Indian

Servings servings

Calories 552 kcal

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Ingredients

2 pounds chicken thighs boneless skinless cut into bite-sized pieces
2 large onions finely chopped
4 cloves garlic minced
1 inch ginger grated
2 tablespoons vegetable oil
2 tablespoons vindaloo paste (adjust according to your spice preference)
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon paprika (optional, for added heat)
1 teaspoon sugar
1 tablespoon tomato paste
1 cup chicken broth
1/4 cup white vinegar
Salt to taste
fresh cilantro chopped for garnish
coriander for garnish

Instructions

In a large skillet or pot, heat the vegetable oil over medium heat. Add the chopped onions and cook until they become soft and translucent.
Add the minced garlic and grated ginger to the skillet and sauté for another minute, until fragrant.
Add the vindaloo paste, cumin powder, coriander powder, turmeric powder, and paprika (if using) to the skillet. Stir well to coat the onions, garlic, and ginger with the spices.
Add the chicken pieces to the skillet and cook until they are lightly browned on all sides.
Stir in the tomato paste, sugar, chicken broth, and white vinegar. Season with salt to taste.
Reduce the heat to low, cover the skillet, and let the chicken simmer for about 30-40 minutes, or until the chicken is tender and cooked through.
Once the chicken is cooked, garnish with chopped fresh cilantro (coriander).
Serve the flavorful Chicken Vindaloo with steamed rice or naan bread for a complete meal.

Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 552kcal (28%)Carbohydrates: 12g (4%)Protein: 39g (78%)Fat: 38g (58%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 223mg (74%)Sodium: 430mg (19%)Potassium: 676mg (19%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 286IU (6%)Vitamin C: 9mg (11%)Calcium: 55mg (6%)Iron: 3mg (17%)

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword chicken

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Chicken vindaloo