This is my interpretation of the Indian curry dish chicken vindaloo. Other vindaloo recipes I’ve tried have never been spicy or soupy enough for me to enjoy. I went with chicken, but you could also use beef, pork, or a variety of root veggies. Along with the meat, bits of potatoes are frequently included in vindaloo recipes. Serve with naan, an Indian flatbread, and long-grain white rice.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 45 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup white wine vinegar
- 1 tablespoon minced fresh ginger root
- 2 teaspoons garam masala
- 2 teaspoons mustard powder
- 2 teaspoons cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon white sugar
- ¼ teaspoon ground cinnamon
- 1 ½ medium red onions, chopped
- 4 cloves garlic, peeled and crushed
- ¼ cup butter
- 2 pounds skinless, boneless chicken breast, cut in bite-sized pieces
- 3 medium tomatoes, chopped
- 5 fresh bird’s eye chiles, minced
- ½ cup tomato sauce
- 1 pinch red pepper flakes, or to taste
- salt and ground black pepper to taste
- ¼ cup chicken broth, or more as needed
Instructions
- Mix vinegar, ginger, garam masala, mustard powder, cayenne pepper, cumin, turmeric, coriander, sugar, and cinnamon together until a paste forms. Set aside.
- Process red onions and garlic in a food processor until minced.
- Melt butter in a large frying pan over medium heat. Add onion-garlic mixture and saute until translucent, 5 to 7 minutes, stirring constantly so the garlic doesn’t burn. Add chicken and cook, stirring occasionally, for 4 to 5 minutes.
- Add tomatoes, chile peppers, and tomato sauce. Stir in the reserved spice paste and bring to a boil. Lower heat and simmer, stirring occasionally, for 1 1/2 to 2 hours, adding pepper flakes, salt, and pepper while cooking. Stir in chicken broth as needed if vindaloo gets too dry.
- Let cool a bit before serving.
- If bird’s eye peppers aren’t available, you can substitute red Thai peppers, or 2 habanero peppers.
Nutrition Facts
| Calories | 270 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 2 g |
| Protein | 31 g |
| Saturated Fat | 6 g |
| Sodium | 282 mg |
| Sugars | 5 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |