Chicken Vindaloo | Video
This traditional Goan chicken vindaloo curry depicts the perfect combo of spicy and tangy flavors. So easy to make and delicious! Best of all, it’s the ultimate comforting dish to warm up in winter
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Servings
Ingredients
Vindaloo paste:
- Recipe link just below this recipe
Chicken vindaloo:
- 1 kg chicken I used boneless, cut into small pieces
- 4 tablespoon oil
- 2 cups chopped onions
- 3 garlic cloves finely chopped
- 1 teaspoon ground turmeric turmeric powder
- 1 teaspoon red chili powder
- 2 tablespoon tomato paste tomato purée
- 2 medium tomatoes chopped
- 2 tablespoon cider vinegar see notes
- 1 teaspoon white sugar
- 1 and ¼ cups water
- Salt to taste
- Chopped coriander cilantro leaves, to garnish
Instructions
Vindaloo paste:
- Recipe link below this recipe
Chicken vindaloo:
- Place chicken in a large bowl. Add vindaloo paste. Coat the chicken pieces in the spice paste. Cover and refrigerate for atleast an hour or overnight if possible.
- Meanwhile heat oil in a large pan over medium-high heat. Add onions, and sauté, stirring occasionally, for 3-4 minutes or until the onions turn soft and translucent. Add garlic, and sauté, stirring occasionally, for 1 minute or until aromatic.
- Add ground turmeric, chili powder, tomato paste, chopped tomatoes and vinegar. Stir to combine. Sauté, stirring occasionally, for 2-3 minutes or until the tomatoes break down and turn mushy.
- Add marinated chicken. Add sugar. Season with salt. Stir and cook for 10 minutes. Pour in water, and bring to boil. Reduce the heat to medium. Cover and simmer for 25 -30 minutes or until the chicken pieces are cooked through and the sauce is thick.
- Garnish with chopped coriander (cilantro) leaves.
Video
Notes
- If cider vinegar is not easily available, sub with rice wine vinegar or even simple white vinegar
- Make vindaloo in slow cooker:
Heat a tablespoon of oil in a frying pan. Add marinated chicken. Fry until browned on all sides. Transfer to slow cooker. Heat more oil in the pan, and sauté onions and garlic. Stir fry ground turmeric, chili powder, tomato paste and tomatoes. Transfer to the slow cooker. Add vinegar and sugar. Season with salt. Add 1 cup water. Stir. Cover and cook on low for 4 hours or until chicken is tender.
- Make vindaloo in slow cooker:
Heat a tablespoon of oil in a frying pan. Add marinated chicken. Fry until browned on all sides. Transfer to slow cooker. Heat more oil in the pan, and sauté onions and garlic. Stir fry ground turmeric, chili powder, tomato paste and tomatoes. Transfer to the slow cooker. Add vinegar and sugar. Season with salt. Add 1 cup water. Stir. Cover and cook on low for 4 hours or until chicken is tender.
Nutrition
Serving: 1g | Calories: 503kcal | Carbohydrates: 12g | Protein: 42g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 22g | Cholesterol: 157mg | Sodium: 238mg | Fiber: 2g | Sugar: 6g