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Slow-Simmered Chicken Vindaloo

Slow-simmered to spicy, soupy, flavorful perfection, this take on chicken vindaloo can be served over long-grain white rice with naan bread.
Print Recipe
Prep Time 30 minutes
Cook Time 1 minute
Total Time 2 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Indian, Indian Inspired
Calories: 270
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 0.25 cup white wine vinegar
  • 1 tablespoon minced fresh ginger root
  • 2 teaspoons garam masala
  • 2 teaspoons mustard powder
  • 2 teaspoons cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon white sugar
  • 0.25 teaspoon ground cinnamon
  • 1.5 medium red onions, chopped
  • 4 cloves garlic, peeled and crushed
  • 0.25 cup butter
  • 2 pounds skinless, boneless chicken breast, cut in bite-sized pieces
  • 3 medium tomatoes, chopped
  • 5 fresh bird’s eye chiles, minced
  • 0.5 cup tomato sauce
  • 1 pinch red pepper flakes, or to taste
  • salt and ground black pepper to taste
  • 0.25 cup chicken broth, or more as needed

Method
 

  1. Mix vinegar, ginger, garam masala, mustard powder, cayenne pepper, cumin, turmeric, coriander, sugar, and cinnamon together until a paste forms. Set aside.
  2. Process red onions and garlic in a food processor until minced.
  3. Melt butter in a large frying pan over medium heat. Add onion-garlic mixture and saute until translucent, 5 to 7 minutes, stirring constantly so the garlic doesn't burn. Add chicken and cook, stirring occasionally, for 4 to 5 minutes.
  4. Add tomatoes, chile peppers, and tomato sauce. Stir in the reserved spice paste and bring to a boil. Lower heat and simmer, stirring occasionally, for 1 1/2 to 2 hours, adding pepper flakes, salt, and pepper while cooking. Stir in chicken broth as needed if vindaloo gets too dry.
  5. Let cool a bit before serving.

Nutrition

Calories: 270kcalCarbohydrates: 9gProtein: 31gFat: 12gSaturated Fat: 6gCholesterol: 99mgSodium: 282mgFiber: 2gSugar: 5g

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