Chicken Vindaloo is a wonderfully spicy Indian curry dish that originated in the state of Goa, a former Portuguese colony in western India. The dish is made with chicken cooked in a rich and tangy tomato-based sauce, blended with aromatic spices, garlic, ginger, and a hint of vinegar, which gives it its signature kick. With its bold and zesty flavors, Chicken Vindaloo has become a staple of Indian cuisine, enjoyed not only in India but also around the world, with variations and adaptations popping up in restaurants and cookbooks everywhere. Whether you're a spice lover or just looking to try something new, Chicken Vindaloo is a must-try dish that's sure to tantalize your taste buds!
Serves 4
Preparation time 10 minutes, Cooking time 1hour, Overall time 1 hour 10 minutes.
Recipe Difficulty level - Beginner-Friendly
Special equipment - None
Heat level - Hot Hot
Nutrition values for Chicken Vindaloo
Calories: 420
Protein: 37g
Fat: 24g
Saturated fat: 8g
Carbohydrates: 20g
Fiber: 4g
Sugar: 6g
Sodium: 450mg
Cholesterol: 60mg
This chicken vindaloo recipe is a delightful twist on our traditional pork vindaloo signature dish. While the pork version requires a longer cooking time, the chicken vindaloo offers a quicker alternative without compromising on flavour or quality. By using tender chunks of chicken and a rich blend of spices, this dish still delivers the same depth of taste and aromatic experience that our vindaloo is known for. The shorter cooking time makes it a convenient option for busy weeknights or when you're craving a satisfying meal without spending hours in the kitchen. Whether you're a fan of our classic pork vindaloo or looking to try something new, this chicken vindaloo recipe is sure to impress your taste buds with its bold flavours and tender chicken pieces.
Chicken Vindaloo Recipe
Ingredients:
1 kilo of chicken thighs or drumsticks (for a fuller flavour) or 1 chicken breast per person but be mindful of the cooking times
4 tablespoons of ghee or coconut oil
4 large cloves of garlic, crushed
4 small fresh chillies chopped
1-4 teaspoons of ground chilli powder. (Adjust to your own heat level)
2 teaspoons of ground coriander
3 teaspoons of ground cumin
1 teaspoon of ground turmeric
1 400g tin of chopped tomatoes
2 ladles of Basic Curry Gravy
100ml of water or stock
3 - 4 previously boiled potatoes (and set aside)
1 teaspoon of Celtic or Himalayan salt
1 teaspoon of garam masala
2 tablespoons of white wine vinegar
the juice from a freshly squeezed lemon
chopped coriander leaves
How to make Chicken Vindaloo
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Prep all your ingredients,
Place the garlic and chillies in a blender with a little water or oil and blend until smooth.
In a large pan heat the ghee or cooking oil on a medium heat. Add the blended garlic and chilli and fry for 2-3 minutes. (Until the oil and water start to separate).
Add the ground coriander, cumin, chilli powder and turmeric, lower the heat and fry the spices continually for around 2 minutes, a thick spice paste will start to form.
Then add the chopped tinned tomatoes and cook for around ten minutes stirring regularly until the tomatoes are cooked through.
Add the chicken and cook on high stirring continuously until the meat changes colour, this will seal the flavour into the meat.
Add the Basic Curry Gravy, the salt, and stock, turn the heat down to low and cook the meat for around 30minutes , add more stock or water if it starts to dry out.
Finally add the boiled potatoes and heat through, and then finish the dish by adding the garam masala, white wine vinegar, lemon juice and coriander leaves. Stir through and serve immediately.
Goes well with:
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Cheers Steve.
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