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Spicy Chicken Vindaloo
Created by: Howcan Team
Ingredients
- 2 lbs chicken, cut into pieces
- 3 tbsp vegetable oil
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 1 inch ginger, grated
- 2-3 green chilies, chopped
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp turmeric
- 2 tsp paprika
- 2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 cup tomato puree
- 1/4 cup white vinegar
- 1 cup chicken broth
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large skillet, heat 2 tbsp of vegetable oil over medium heat.
- Add the chopped onions, garlic, ginger, and green chilies. Sauté until the onions are soft and translucent.
- Add the cumin seeds and mustard seeds. Cook for 1-2 minutes until they start to pop.
- Stir in the turmeric, paprika, garam masala, ground coriander, ground cumin, and cayenne pepper. Cook for 2-3 minutes to toast the spices.
- Add the tomato puree, white vinegar, and chicken broth. Bring to a simmer and cook for 5 minutes.
- In a separate pan, heat 1 tbsp of vegetable oil over medium-high heat. Add the chicken pieces and brown on all sides.
- Transfer the browned chicken to the skillet with the sauce. Season with salt to taste.
- Cover and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
- Garnish with fresh cilantro and serve hot with steamed rice or naan bread.
Spicy Chicken Vindaloo is a fiery and flavorful dish with roots in the Indian region of Goa. This dish has a rich history, influenced by the Portuguese who introduced vinegar to the Goan cuisine. The name "Vindaloo" is derived from the Portuguese dish "carne de vinha d'alhos," which means meat marinated in wine vinegar and garlic. The dish was later adapted by the Goan cooks, who added their own blend of spices, including red chilies, cumin, and mustard seeds. Today, it's a popular item on Indian restaurant menus worldwide, known for its bold flavors and intense heat. Chefs like Sanjeev Kapoor and Vikas Khanna have popularized their versions of this dish, adding their unique twists to the traditional recipe. For the best Spicy Chicken Vindaloo, look for restaurants that use authentic Indian spices and marinate the chicken in vinegar to achieve the perfect balance of tangy and spicy flavors. The key to a great Vindaloo lies in the spice blend and the marination process, so it's essential to get these elements right. While chicken is the traditional protein used in Vindaloo, some restaurants offer variations with lamb, pork, or even vegetarian options like potatoes or tofu. Whether you're a spice enthusiast or just love bold flavors, Spicy Chicken Vindaloo is a must-try dish for any food lover.
60 min
4
380 calories
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