Easy Chicken Vindaloo Recipe
Hey there, foodies! Get ready to embark on a culinary adventure with our lip-smacking Chicken Vindaloo recipe. Originating from the sunny coasts of Goa in India, this dish is famous for its fiery flavors and aromatic spices. In this blog post, we'll guide you through the process of creating this tantalizing dish right in your own kitchen. So, let's gather our ingredients and get started!
Calories: 315kcal
Ingredients
- 1.5 pounds boneless chicken
- 2 tablespoons vinegar
- 4 cloves garlic minced
- 1 tablespoon grated ginger
- Red chilies adjust according to heat preference
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 4 cloves
- Small piece of cinnamon stick about 1 inch
- 1 onion finely chopped
- 2 tomatoes chopped
- 2 tablespoons oil
- Salt to taste
Instructions
Marinate the chicken:
- In a large bowl, combine the boneless chicken pieces, vinegar, minced garlic, and grated ginger. Mix well to ensure the chicken is coated with the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes or overnight.
Prepare the spice blend:
- In a small bowl, combine ground cumin, ground coriander, ground turmeric, cloves, and cinnamon stick. Mix them together to create a flavorful spice blend.
Sauté the onions:
- Heat oil in a large, deep pan or Dutch oven over medium heat. Add the finely chopped onion and sauté until golden brown, stirring occasionally. This will take about 5-7 minutes.
Add the spice blend:
- Once the onions are nicely browned, add the prepared spice blend to the pan. Stir well to coat the onions evenly with the spices. Cook for about 1 minute, stirring continuously to release the flavors.
Cook the chicken:
- Add the marinated chicken to the pan and stir well to combine with the onions and spices. Cook over medium heat for about 5 minutes, stirring occasionally, until the chicken is lightly browned on the outside.
Add tomatoes and simmer:
- Add the chopped tomatoes to the pan and stir them into the chicken mixture. Reduce the heat to low, cover the pan, and let the Chicken Vindaloo simmer for about 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
Adjust seasoning:
- Taste the Chicken Vindaloo and season with salt according to your preference. Add a squeeze of lemon juice if desired for extra tanginess.
Serve and enjoy:
- Garnish with fresh cilantro leaves and serve the Chicken Vindaloo hot with steamed basmati rice, naan bread, or crusty bread. It pairs well with cucumber raita or yogurt on the side.
Notes
- Marinating the chicken overnight will result in a more flavorful and tender outcome. If you're short on time, marinate for at least 30 minutes.
- Adjust the amount of red chilies or chili powder based on your heat preference. Start with less and add more if desired.
- Garam masala can be used as a substitute for the individual spices in the spice blend. Use the same quantity as mentioned in the recipe.
- Slow cooking on low heat allows the flavors to develop and intensify, resulting in a more delicious Chicken Vindaloo.
- The dish tastes even better the next day as the flavors have more time to meld. Consider making it ahead of time for maximum flavor.
- Feel free to customize the recipe by adding other spices like smoked paprika or ground cardamom to suit your taste.
- Garnish with fresh cilantro leaves just before serving for a vibrant touch.
- Serve with steamed basmati rice, naan bread, or crusty bread to soak up the delicious gravy.
Enjoy your homemade Chicken Vindaloo, filled with the fiery and aromatic tastes of Goa!