Chicken Vindaloo
This flavorful and aromatic chicken curry is a perfect blend of spices and tangy flavors. The marinated chicken is cooked in a rich blend of spices and onions, creating a thick and indulgent curry that pairs beautifully with rice or bread. Garnished with fresh cilantro, this dish is sure to become a favorite at your next meal.
— Constant Cookbook
Ingredients
- 1 ½ lb chicken thighs (cut into cubes)
- 1 cup diced onions
- 4-5 whole red chilies
- 6-7 cloves of garlic
- 1 inch ginger
- ¼ cup white wine vinegar (add more if you like)
- For dry spice mix:
- 1 teaspoon cloves
- 3-4 whole cardamoms
- 1 teaspoon cinammon powder
- 1/2 tablespoon peppercorns
- 1 tablespoon cumin
- 1 teaspoon turmeric powder
- 1 1/2 teaspoons mustard seeds
- 2 cups diced potatoes (optional)
- 4 tablespoons olive oil
- Salt
Instructions
- Soak whole chilies, garlic cloves and ginger in the white wine vinegar for about half an hour. Grind and make a paste of it.
- Marinate chicken in the chili paste and let it sit in a refrigerator for at least an hour.
- For the dry spice: mix cloves, cumin, cardamom, cinnamon, turmeric and peppercorn. Grind them in a spice or coffee grinder. Set aside.
- Heat oil in a thick bottom pan, add mustard seeds.
- Once they start to pop, add onions and fry them in oil until they turn light golden brown.
- Add marinated chicken with all the juices and stir fry for a few minutes.
- Add dry spices along with salt, mix it all together and cover the pan with a lid.
- Let it simmer and cook until the chicken is done and curry is thick (stirring in between from time to time).
- Garnish with chopped cilantro and serve hot with rice or your choice of bread.
Cook Time
20M
Prep Time
PT1H30M
Yield
serves 4
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