Indian · Dinner
Chicken Vindaloo
Chicken thigh braised in a tangy, fiery Goan-style vindaloo sauce built from dried Kashmiri chilies, garlic, ginger and warming spices. The meat simmers until tender, absorbing deep sour-hot flavour balanced with a touch of brown sugar. Served with steamed basmati rice to soak up the thick, glossy gravy.
$4
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
476Calories
36.2gProtein
21.8gFat
33.1gCarbs
6.8gSugar
4.3gFiber
812mgSodium
174mgChol
5.9gSat Fat
690mgPotassium
95mgCalcium
4.1mgIron
0.5mcgVitamin B12
9.5mgVitamin C
protein-rich
spice-route
all-time-classics
Instructions
1
Prep
Soak the dried chilies in warm water for 15 minutes until softened, then blend with garlic, ginger, apple-cider-vinegar, cumin, black pepper, cinnamon, cloves and turmeric into a smooth paste.
2
Marinate
Rub the spice paste over the chicken thigh, cover and marinate in the fridge for 30 minutes.
3
Sauté
Heat vegetable oil in a small pot over medium heat for 4 minutes, add the onion and cook until soft and golden.
4
Simmer
Add the marinated chicken with all its paste to the pot and simmer over low heat for 35 minutes, stirring occasionally, until fork-tender. Stir in tomato paste, brown sugar, salt and water halfway through.
5
Plate
Spoon the vindaloo and its sauce over the steamed basmati rice on a plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in chicken thigh
- 88 dried chili
- 8 cloves8 cloves garlic
- 2 tbsp2 tbsp ginger-fresh
- 4 tbsp4 tbsp apple-cider-vinegar
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp black-pepper
- 1 tsp1 tsp cinnamon-ground
- 88 cloves
- 1/2 tsp1/2 tsp turmeric-ground
- 11 onion
- 2 tbsp2 tbsp tomato-paste
- 2 tbsp2 tbsp vegetable-oil
- 1 tsp1 tsp brown-sugar
- 1 tsp1 tsp salt
- 2/3 cup160ml water
- 1 cup190g basmati-rice-cooked, to serve
