Name: Chicken Vindaloo Recipe
Total time: 50 min
Yield: 4
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This easy weeknight chicken vindaloo skips some of the time consuming parts of classic vindaloo, but still delivers lots of flavour

How to make Chicken Vindaloo Recipe

Jennifer

Crawler

Indian

<p>This easy weeknight chicken vindaloo skips some of the time consuming parts of classic vindaloo, but still delivers lots of flavour</p>

Non Vegetarian

Chicken breast,  boneless,  skinless,  cut into 3/4" cubes

Cooking oil,  divided

Small onion,  finely diced

Cloves garlic,  finely chopped

Ginger paste,  or 1 tsp grated fresh ginger

Paprika

Coriander

Turmeric

Mustard powder

White or brown sugar

Cumin

Cinnamon

Fine salt

Red pepper flakes,  plus more,  to taste,  for more heat or omit for no heat

Tomato paste

Vinegar,  white,  white wine or red wine vinegar

Water or chicken broth,  or a mixture of both

Chopped fresh cilantro or flat leafed parsley

Prepare the spice mix by combining all the spices in a small bowl. Set aside.

step 1

In a large saucepan with a lid, heat 1 tbsp oil over medium heat. Add cubed chicken and cook until you don't see any raw spots, 3-4 minutes. Remove from pot to a plate.

step 2

Add 1 tbsp more oil to the pot. Add the diced onion and cook, stirring, until quite soft and starting to brown lightly, about 4-5 minutes. (i like to add a splash of water to the pot about half way through cooking onions, which loosens any brown bits on the bottom of the pan and flavours the onions). Add the garlic and ginger to the pot and cook, stirring, another 30-45 seconds. Add the prepared spice mix to the pot and cook, stirring, for 45 seconds-1 minute. Add the tomato paste to the pot and stir to combine. Add the vinegar and water or chicken stock to the pot and stir. Return the chicken to the pot. Bring to a boil, then reduce heat to medium low and cover the pot with a lid.

step 3

Allow the curry to simmer covered for about 20 minutes, for the flavours to blend and the chicken to cook through. Remove the lid and simmer another further 10 minutes, stirring occasionally, to thicken the sauce.

step 4

Taste sauce and add salt as needed (it probably will need some to bring out all the flavours).

step 5

Serve garnished with chopped fresh cilantro or parsley, with basmati rice and naan bread, if you like.

step 6

Seasons And Suppers