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Spicy, tangy, and bold, Chicken Vindaloo is an irresistible Goan curry featuring aromatic spices, tender chicken, and a rich sauce. Perfect for spice lovers, this dish combines the heat of chilies, the acidity of vinegar, and the sweetness of sugar for a unique flavor experience. Whether you’re a fan of Indian cuisine or looking to spice up your dinner, this Chicken Vindaloo recipe is sure to satisfy.
1 tablespoon coriander seeds
1 teaspoon cumin seeds
4 cardamom pods
4 cloves
5 chili peppers
5 cloves garlic
1 inch ginger
1 cinnamon stick
8 dried chilies
1/2 cup water
2 tablespoons white vinegar
2 tablespoons tamarind paste
1/4 cup olive oil
1 large white onion, thinly sliced
4 chicken quarters, skin on and separated
200 mls tomato sauce
1 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon sugar
2 tablespoons coconut cream
Toast the coriander, cumin, cardamom, cloves, cinnamon, and dried chilies in a dry skillet over medium heat for 2-3 minutes. Grind the spices into a fine powder.
In a blender, blend the ground spices, garlic, ginger, chili peppers, tamarind paste, and vinegar with 1/2 cup water to create a smooth paste.
Heat olive oil in a pan, sauté onions until golden (5-7 minutes), then add chicken and brown for 5-7 minutes.
Stir in the spice paste, tomato sauce, salt, turmeric, and sugar, coating the chicken evenly.
Lower heat, cover, and simmer for 30-35 minutes until the chicken is tender.
Stir in coconut cream and cook for an additional 5 minutes.
Taste and adjust seasoning. Serve with rice or flatbread.
Storage: Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Reheating: Reheat on the stovetop or microwave in intervals. Add water if needed to thin the sauce.
Customizations: For a vegetarian version, replace chicken with tofu or mixed vegetables.
Find it online: https://justsosavory.com/chicken-vindaloo/