This is a Chicken Vindaloo recipe I have adapted from Currytastic. I’ve always been a huge fan of vindaloo dishes – outside of biryani, it’s my go-to meat dish at Indian restaurants. I love how to mix of flavors complement each other, especially the subtle taste of vinegar. Up until today, I had never actually tried cooking Chicken Vindaloo myself, but my husband wanted something different, so I gave it a shot, and I think it came out pretty well. While researching recipes, I found out that Vindaloo orginated from a Portuguese dish called Carne de vinha d’alhos.
I’ll add pictures the next time I make this because I absolutely hate recipes that don’t provide pictures of the end result.
- 3/4 inch Ginger finely grated
- 1 tsp Cumin Powder i.e., Jeera
- 1 tsp Tumeric Powder i.e., Haldi
- 1.5 tsp Garam Masala
- 1/3 tsp Ground Cinnamon
- 2 tsp Mustard Seeds
- 1 tsp Coriander Powder
- 1 tsp Cayenne Pepper
- 2.25 tbsp Distilled White Vinegar
- 3/4 tbsp Water
- 1 tsp Granulated Sugar
- 150 ml Extra Virgin Olive Oil
- 3 Red Onions finely diced
- 4 Dried Red Chilies cut into small pieces
- 2 lbs Skinless, Boneless Chicken Breast cut into small pieces
- 500 g Tomatoes chopped
- 2 tsp Red Chili Pepper
- To taste Salt
- To taste Black Pepper
- 8 cloves garlic
- 4 Small Potatoes peeled, boiled, and cut into small pieces
- In a medium bowl, combine the grated ginger and all the dry ingredients.
- Add the vinegar and water and mix thoroughly to create the vindaloo paste. Set aside.
- Blend the onions in a food processor to ensure they are super fine.
- Heat olive oil in a wok on medium heat.
- Fry garlic and onions in oil for 5-10 minutes until they are soft (i.e., half-browned).
- Add chicken to wok and cook for 3-5 minutes.
- Add chilies, tomatoes, salt and pepper to wok and cook for 1-2 minutes.
- Mix in the Vindaloo Paste that was set aside earlier. Ensure it is mixed evenly.
- Allow food to come to a boil, then change temperature to low.
- Add in potatoes and red chili powder and mix well.
- Simmer for 30-45 minutes. Do not allow vindaloo to dry out, so add water as necessary. Start with a 1/2 cup and add accordingly.
- Serve with rice, naan, or chapatis.
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