How To Make Chicken Vindaloo
A spicy and tangy Indian curry dish made with marinated chicken in a flavorful blend of spices and vinegar.
Serves:
Ingredients
- 500g chicken, cut into pieces
- 2 large onions, finely chopped
- 4 garlic cloves, minced
- 1 inch ginger, grated
- 2 green chilies, slit
- 2 tomatoes, pureed
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 tsp turmeric powder
- 2 tsp red chili powder
- 1 tbsp coriander powder
- 1 tsp garam masala
- 2 tbsp vinegar
- Salt to taste
- Fresh cilantro leaves, for garnish
Instructions
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In a large bowl, marinate the chicken with ginger, garlic, turmeric powder, red chili powder, and salt. Let it sit for 20 minutes.
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Heat oil in a large pan over medium heat. Add mustard seeds and cumin seeds. Allow them to crackle.
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Add chopped onions and sauté until golden brown.
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Add marinated chicken and cook until it turns brown on all sides.
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Add tomato puree, green chilies, coriander powder, and garam masala. Mix well.
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Cover the pan and let it simmer for 20-25 minutes or until the chicken is cooked through.
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Stir in vinegar and cook for an additional 5 minutes.
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Garnish with fresh cilantro leaves and serve hot with steamed rice or naan bread.
Nutrition
- Calories : 350kcal
- Total Fat : 15g
- Saturated Fat : 3g
- Cholesterol : 105mg
- Sodium : 600mg
- Total Carbohydrates : 12g
- Dietary Fiber : 3g
- Sugar : 6g
- Protein : 40g
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