Are you ready to transform your kitchen into a sizzling Indian restaurant? Prepare to embark on a mouthwatering journey with this classic Chicken Vindaloo recipe that will set your taste buds ablaze! This isn't just another chicken dish - it's a bold, tangy, and intensely spicy experience that brings the vibrant flavors of Goa straight to your dinner table. Whether you're a spice enthusiast or looking to impress your dinner guests with an authentic Indian cuisine, this from-scratch Chicken Vindaloo will become your new culinary obsession.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 lb chicken, cubed
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons vindaloo paste
- 1 cup chicken broth
- 2 tablespoons vinegar
- Salt to taste
Instructions
- Prepare all ingredients by cutting chicken into 1-inch cubes, finely chopping onions, mincing garlic and ginger, and measuring out spices and liquids.
- Heat vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. The oil should be hot but not smoking.
- Add chopped onions and sauté until they become soft and translucent, approximately 4-5 minutes, stirring frequently to prevent burning.
- Add minced garlic and ginger to the onions, cooking for an additional 1-2 minutes until fragrant and releasing their aromatic oils.
- Stir in vindaloo paste and cook for another minute to bloom the spices and enhance their flavor profile.
- Add cubed chicken to the pan, stirring to coat evenly with the spice mixture. Cook for 5-6 minutes, turning pieces to ensure they brown slightly on all sides.
- Pour in chicken broth and vinegar, stirring to combine all ingredients. Reduce heat to medium-low and allow the mixture to simmer.
- Cover the pan and let the chicken cook for 20-25 minutes, stirring occasionally, until chicken is fully cooked and tender.
- Taste and adjust seasoning with salt as needed. The sauce should be slightly tangy and rich with spices.
- Remove from heat and let rest for 5 minutes to allow flavors to meld together.
- Serve hot with steamed basmati rice or naan bread, garnished with fresh cilantro if desired.
Tips
- Choose the Right Chicken: Use boneless, skinless chicken thighs for maximum flavor and tenderness. They hold up better during cooking and absorb spices more effectively than chicken breasts.
- Spice Blooming is Key: Take time to bloom your vindaloo paste in oil. This technique releases deeper, more complex flavors and ensures your spices aren't raw-tasting.
- Control Your Heat: Adjust the vindaloo paste quantity based on your spice tolerance. Start with less and add more if needed.
- Don't Rush the Cooking: Allow the chicken to simmer slowly, which helps tenderize the meat and develop rich, layered flavors.
- Fresh Ingredients Matter: Use fresh garlic, ginger, and if possible, make your own vindaloo paste for the most authentic taste.
- Let It Rest: Always let the dish rest for 5-10 minutes after cooking to allow flavors to meld and intensify.
- Perfect Pairings: Serve with cooling accompaniments like raita or plain yogurt to balance the spiciness, and use steamed basmati rice or naan to soak up the delicious sauce.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 28g
Fat: 19g
Saturated Fat: 4g
Cholesterol: 90mg
