Name: Authentic Slow-Simmered Chicken Vindaloo
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 6
Cuisine: US
Ingredients: 1/4 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; 1/4 teaspoon ground cinnamon; 1 1/2 medium red onions, chopped; 4 cloves garlic, peeled and crushed; 1/4 cup butter; 2 pounds skinless, boneless chicken breast, cut in bite-sized pieces; 3 medium tomatoes, chopped; 5 fresh bird's eye chiles, minced; 1/2 cup tomato sauce; 1 pinch red pepper flakes, or to taste; Salt and ground black pepper to taste; 1/4 cup chicken broth, or more as needed

Embark on a culinary journey to India with this vibrant Chicken Vindaloo. This recipe delivers a fiery and flavorful curry experience, deeply satisfying with its rich, spicy sauce and tender chicken. Perfect served over fluffy rice or with warm naan bread.

Follow The Directions

01

Step

In a bowl, combine the white wine vinegar, ginger, garam masala, mustard powder, cayenne pepper, cumin, turmeric, coriander, sugar, and cinnamon. Mix well to form a paste. Set aside. (5 minutes)

02

Step

Finely mince the red onions and garlic using a food processor or by hand. (10 minutes)

03

Step

In a large frying pan or Dutch oven, melt the butter over medium heat. Add the minced onion and garlic mixture and sauté until translucent, stirring frequently to prevent burning, about 5-7 minutes. Add the chicken pieces and cook, stirring occasionally, until lightly browned, about 4-5 minutes.

04

Step

Add the chopped tomatoes, minced chile peppers, and tomato sauce to the pan. Stir in the reserved spice paste, ensuring the chicken is well coated. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for 1 1/2 to 2 hours, stirring occasionally. Add red pepper flakes, salt, and pepper to taste during cooking. If the vindaloo becomes too dry, stir in chicken broth as needed to maintain a saucy consistency.

05

Step

Allow the vindaloo to cool slightly before serving. This allows the flavors to meld and deepen. (10 minutes)

For a richer flavor, marinate the chicken in the spice paste for at least 30 minutes, or even overnight, before cooking.
Adjust the amount of cayenne pepper and bird's eye chiles to suit your desired level of spiciness. Remember that the flavor will intensify as the vindaloo simmers.
If you don't have bird's eye chiles, you can substitute with serrano peppers or another hot chili pepper of your choice.
Serve over basmati rice or with naan bread for a complete and satisfying meal. A dollop of plain yogurt or raita can help to cool down the spice.