Chicken Vindaloo

• 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• ½ cup white vinegar
• 2 tablespoons tomato paste
• 1 cup diced tomatoes
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides, remove and set aside.
2. 2 In the same skillet, add onions and cook until softened.
3. 3 Stir in garlic and ginger, cooking until fragrant.
4. 4 Add cumin, turmeric, chili powder, paprika, and cayenne; toast spices for about a minute.
5. 5 Pour in vinegar and scrape up any browned bits from the bottom of the skillet.
6. 6 Stir in tomato paste and diced tomatoes, bringing the mixture to a simmer.
7. 7 Return chicken to the skillet, cover, and cook for 30 minutes, stirring occasionally.
8. 8 Season with salt to taste and garnish with fresh cilantro before serving.

Nutrition

Tips

• For a richer flavor, marinate the chicken in vinegar and spices for at least an hour before cooking.
• Adjust the cayenne pepper to control the heat level to your liking.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Serve with steamed basmati rice and a cooling cucumber raita.
• Pair with warm naan bread for a complete meal.

FAQ