Indian · Dinner
Chicken Vindaloo
Chicken thigh simmered in a fiery Goan-style vindaloo sauce built on vinegar, dried red chilies, garlic and ginger, deepened with onion, tomato and warming spices like cumin and turmeric. Slow-cooked until tender, the curry is tangy, dark red, and served with steamed rice.
$4
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
532Calories
40.1gProtein
25.2gFat
36.8gCarbs
7.8gSugar
5.1gFiber
888mgSodium
233mgChol
6.2gSat Fat
825mgPotassium
90mgCalcium
5.1mgIron
0.6mcgVitamin B12
17mgVitamin C
Goes well with
Kingfisher Lager
local
Lassi
international
gluten-free
protein-rich
high-fiber
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Soak dried chilies in hot water for 15 minutes, drain, then blitz with garlic, ginger, vinegar, cumin, pepper, turmeric, cinnamon, cloves and mustard seed into a smooth paste.
2
Marinate
Rub the paste over the chicken thigh, cover, and chill for 30 minutes.
3
Sauté
Heat oil in a heavy pot over medium heat and sauté the onion for 6 minutes until soft and lightly browned, then add the marinated chicken and sear over medium-high heat for 5 minutes until the surface is opaque.
4
Simmer
Add tomatoes, stock, sugar and salt, bring to a simmer over medium-low heat, cover and cook 30 minutes until chicken is tender.
5
Plate
Spoon the vindaloo and sauce over steamed basmati rice and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g, bone-in chicken thigh
- 88 dried chilies, stemmed and soaked
- 8 cloves8 cloves garlic
- 2 tbsp2 tbsp ginger-fresh
- 4 tbsp4 tbsp vinegar
- 11 onion
- 1/2 cup60ml, a quarter of a 15 oz can canned tomatoes
- 2 tsp2 tsp cumin-ground
- 2 tsp2 tsp black-pepper
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp cinnamon-ground
- 4 cloves4 cloves whole
- 1 tsp1 tsp mustard-seed
- 2 tbsp2 tbsp vegetable-oil
- 1 tsp1 tsp sugar-white
- 1 tsp1 tsp salt
- 1 cup240ml chicken-stock
- 1 cup180g basmati-rice-cooked, to serve
