Best Chicken Vindaloo (Fiery, Tangy, and Ready in 30 Minutes!)
Recipe Information
Chicken Vindaloo
Cultural Context
Chicken Vindaloo originated from the Portuguese dish 'Carne de Vinha d'Alhos', which was adapted by Goan cooks to include local spices and vinegar. Traditionally served during festive occasions, it has become a staple in Indian cuisine, known for its bold flavors and spicy heat. Today, Vindaloo is enjoyed worldwide, with various adaptations reflecting local tastes.
vinegar
🥗Healthier: apple cider vinegar
💰Cheaper: lemon juice
Apple cider vinegar adds tanginess with fewer calories.
chicken
🥗Healthier: tofu
💰Cheaper: chicken thighs
Tofu is a plant-based option, while chicken thighs are more affordable.
mustard seeds
🥗Healthier: ground mustard
💰Cheaper: yellow mustard
Ground mustard can provide similar flavor in a pinch.
cinnamon stick
🥗Healthier: ground cinnamon
💰Cheaper: cinnamon powder
Ground cinnamon is easier to use and more accessible.
Start with 2 lbs of chopped chicken thigh, boneless.
In a medium bowl, mix 1/2 cup white vinegar, 6 cloves minced garlic, 2 tablespoons ground Kashmiri chilies, 1 teaspoon paprika, a pinch of ghost powder (optional), 1 teaspoon ground ginger, 1 teaspoon ground coriander, 1 teaspoon turmeric, 1 teaspoon mustard powder, 1/2 teaspoon cumin, and 1/2 teaspoon cinnamon to create a thick marinade.
Rub the vindaloo marinade into the chicken until well coated.
Cover the marinated chicken and refrigerate for at least 1 hour, or overnight for better flavor.
Add a bit of olive oil to a large pan and heat it to medium heat.
Add 1 chopped medium onion and 1 chopped serrano pepper to the pan, cooking for about 5 minutes until softened, adding a splash of salt.
Add the marinated chicken to the pan and cook for about 5 minutes, stirring to cook through, adding salt and pepper to taste.
Stir in 1 tablespoon of tomato paste and cook for about 1 minute.
Add 1/2 cup of water from the marinade bowl to the pan, stirring to incorporate.
Reduce heat and let it simmer for at least 20 minutes to develop flavors and thicken the sauce.
Cooking Techniques
Equipment Needed
Spice Level:
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