Chicken Vindaloo
Chicken Vindaloo is a fiery and tangy Goan dish made with marinated chicken in a blend of spices and vinegar, celebrated for its intense heat.
Prep time: 20 minutesCook time: 1 hourServes: 4
Ingredients
2 lbs chicken thighs, boneless and skinless
1/2 cup white vinegar
2 tbsp vegetable oil
2 large onions, finely chopped
4 cloves garlic, minced
1 inch ginger, minced
2 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground mustard
1 tbsp paprika
1 tsp cayenne pepper
1 tsp turmeric
1 tsp salt
1/2 tsp black pepper
1 cup water
1 tbsp sugar
Instructions
1. In a large bowl, combine chicken with vinegar, salt, and all the ground spices. Marinate for at least 2 hours or overnight for best results.
2. Heat oil in a large pot over medium heat. Add onions and sauté until golden brown.
3. Stir in garlic and ginger, cooking for 2 more minutes.
4. Add the marinated chicken to the pot and cook until browned on all sides.
5. Pour in the water and sugar, stirring to combine.
6. Reduce heat to low, cover the pot, and simmer for 40 minutes or until the chicken is tender and the sauce is thickened.
7. Serve hot with steamed rice or naan bread.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat on the stovetop over medium heat until heated through, or microwave for 2-3 minutes, stirring halfway.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
