Chicken Vindaloo (Indian Spicy Curried Chicken)

Chicken Vindaloo is a popular Indian dish that originated in the state of Goa. The name “Vindaloo” comes from the Portuguese word “vinho d’Alho,” which means “white wine and garlic.” This spicy curried chicken dish has gained worldwide recognition for its bold flavors and aroma.

Ingredients

Protein

1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
2 tbsp vegetable oil

Aromatics

2 large onions, thinly sliced
3 cloves garlic, minced
2 inches piece of ginger, peeled and grated
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric powder
1/2 tsp red chili powder (adjust to taste)
Salt, to taste

Spices and Seasonings

2 tbsp garam masala powder
1 tsp cayenne pepper (optional)
2 tbsp freshly squeezed lime juice
2 tbsp white vinegar
2 tbsp tomato puree

Chicken Vindaloo Sauce (Goan-Style)

Mix the following:

2 cups chicken broth
2 tbsp coconut milk
2 tbsp tamarind paste
1 tsp ground cinnamon
1/4 tsp ground cardamom
Salt, to taste

Recipe Steps

1. Marinating Chicken

In a large bowl, combine marinade ingredients (oil, onions, garlic, ginger, cumin, coriander, turmeric, chili powder, salt, garam masala, cayenne pepper). Add the chicken pieces and mix well to coat. Cover and refrigerate for at least 30 minutes or overnight.

2. Cooking Onions

In a large saucepan, heat 1 tbsp of oil over medium heat. Add sliced onions and cook until they are lightly browned and caramelized (about 10-12 minutes). Remove from heat and set aside.

3. Cooking Chicken

Remove the chicken from marinade, allowing excess to drip off. In the same saucepan used for cooking onions, add remaining 1 tbsp of oil over medium-high heat. Add the marinated chicken pieces and cook until browned on all sides (about 6-8 minutes). Remove from heat and set aside