Chicken Vindaloo

Name: Chicken Vindaloo
Cook time: 61 min
Total time: 61 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 60 ml White Vinegar; 600 g Boneless, skinless chicken thighs; 30 ml Vegetable Oil; 4 g Chili powder; 2 g Coriander Powder; 2 g Cumin Powder; 5 g Salt; 30 g Fresh ginger; 20 g Garlic clove; 200 g Onion

1h 1m

4 servings

Medium

A fiery and tangy Indian curry, Chicken Vindaloo features tender chicken marinated in aromatic spices and vinegar, then slow-cooked to perfection. This classic dish is renowned for its deep, complex flavors and a satisfying kick.

Steps

Marinate the chicken. Cut 600g chicken thighs into bite-sized pieces. In a bowl, combine the chicken with 60ml white vinegar, 5g salt, 2g ground cumin, 2g ground coriander, and 4g chili powder. Mix well and let marinate for at least 15 minutes at room temperature, or up to an hour in the refrigerator.

Prepare the aromatics. Peel and finely chop 200g onion. Peel and mince 20g garlic and 30g fresh ginger.

Sauté aromatics and brown chicken. Heat 30ml vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and ginger and cook for another 2 minutes until fragrant. Then, add the marinated chicken to the pot and brown lightly on all sides for about 5 minutes.

Simmer the curry. Reduce heat to low, add 100ml water, cover the pot, and let the Vindaloo simmer for 20-25 minutes, or until the chicken is tender and cooked through, and the sauce has thickened. Stir occasionally.

Serve. Taste and adjust seasoning if necessary. Serve the Chicken Vindaloo hot, optionally with rice or naan bread.