Name: Chicken Vindaloo
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Indian
Ingredients: 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

Chicken Vindaloo

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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.

Author: Julia
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4-6 servings
Category: Main Dish
Method: Stovetop
Cuisine: Indian
Diet: Gluten Free

Ingredients

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

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Instructions

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.

Notes

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/