Fiery Chicken Vindaloo Curry

Name: Fiery Chicken Vindaloo Curry
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 800 g Chicken thighs; 60 ml vinegar; 30 g garlic; 20 g ginger; 15 g Kashmiri chilies; 10 g cumin; 10 g coriander; 5 g turmeric; 3 g cinnamon; 2 g cloves; 2 g cardamom; 5 g mustard seeds; 45 ml vegetable oil; 300 g onions; 400 g potatoes; 400 g tomatoes

A Goan specialty with chicken marinated in vinegar, garlic, and a blend of intense chilies. Perfect served with rice or naan for a spicy kick.

Total: 1 h 20 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 485
Protein: 38 g
Fat: 22 g
Carbs: 32 g

Ingredients

for 4 servings

Chicken thighs800 g
vinegar60 ml
garlic30 g
ginger20 g
Kashmiri chilies15 g
cumin10 g
coriander10 g
turmeric5 g
cinnamon3 g
cloves2 g
cardamom2 g
mustard seeds5 g
vegetable oil45 ml
onions300 g
potatoes400 g
tomatoes400 g

Method

6 steps

Blend Kashmiri chilies, vinegar, garlic, ginger, cumin, coriander, turmeric, cinnamon, cloves, cardamom, and mustard seeds into a smooth paste.
Marinate chicken thighs in the vindaloo paste for at least 30 minutes.
Heat vegetable oil in a large pot and sauté chopped onions until golden brown.
Add the marinated chicken to the pot and sear until browned.
Stir in diced potatoes and chopped tomatoes.
Simmer covered for 40 minutes until the chicken is tender and the sauce has thickened.