Chicken Vindaloo
A fiery Indian curry featuring tender chicken in a bold, tangy sauce with dried chilies, vinegar, and warming spices. Serve with rice or naan for an authentic experience.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 34g
Ingredients
- 8 whole dried red chilies
- 6 whole garlic cloves
- 1 inch piece fresh ginger
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- ½ teaspoon black peppercorns
- ¼ teaspoon fenugreek seeds
- 4 whole cardamom pods
- ½ inch piece cinnamon stick
- 3 whole cloves
- 4 tablespoons apple cider vinegar
- 1.5 pounds chicken thighs, cut into 1.5-inch pieces
- 2 tablespoons coconut oil
- 2 medium onions, sliced
- 2 tablespoons tomato paste
- 1 cup chicken stock
- ¾ pound potatoes, cubed
- 1 teaspoon salt
- ½ teaspoon turmeric powder
- 3 tablespoons fresh cilantro, chopped
- 1 whole lime wedges
Instructions
- 1
Toast cumin seeds, coriander seeds, black peppercorns, fenugreek seeds, cardamom pods, cinnamon stick, and cloves in a dry skillet over medium heat for 2 minutes until fragrant. Let cool slightly.
- 2
Remove seeds from cardamom pods and discard shells. Combine all toasted spices with dried chilies, garlic, ginger, and apple cider vinegar in a blender. Blend into a smooth paste, adding 1 tablespoon water if needed.
- 3
Heat coconut oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add sliced onions and cook until golden, about 5 minutes.
- 4
Add the vindaloo paste to the pot and cook, stirring frequently, for 3 minutes until fragrant and the raw spice smell disappears.
- 5
Stir in tomato paste and cook for 1 minute. Add chicken pieces and coat well with the paste. Cook for 3 minutes.
- 6
Pour in chicken stock and add turmeric and salt. Bring to a boil, then reduce heat to low and simmer covered for 15 minutes.
- 7
Add potatoes and simmer uncovered for another 12-15 minutes until potatoes are tender and chicken is cooked through (internal temperature 165°F).
- 8
Taste and adjust salt and spice level as needed. Garnish with fresh cilantro and serve with lime wedges.
Tools you’ll need
- 12-inch dry skillet
- blender
- 5-quart Dutch oven or heavy-bottomed pot
- wooden spoon
- meat thermometer
- cutting board
- chef's knife
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