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Slow-Simmered Chicken Vindaloo
Slow-Simmered Chicken Vindaloo
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Prep Time:
30 minutes
Cook Time:
105 minutes
Total Time:
135 minutes
Spicy chicken vindaloo simmered to perfection, served over rice with naan.
Ingredients:
  • 0.25 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 white sugar
  • 0.25 teaspoon ground cinnamon
  • 1.5 medium red onions, chopped
  • 4 cloves garlic, peeled and crushed
  • 0.25 cup butter
  • 2 pounds skinless, boneless chicken breast, cut in bite-sized pieces
  • 3 medium tomatoes, chopped
  • 5 fresh bird’s eye chiles, minced
  • 0.5 cup tomato sauce
  • 1 pinch red pepper flakes, or to taste
  • 0.25 cup chicken broth, or more as needed
Instructions:
  • Combine vinegar, ginger, garam masala, mustard powder, cayenne pepper, cumin, turmeric, coriander, sugar, and cinnamon to create a flavorful paste. Set aside.
  • Minced red onions and garlic in a food processor until finely chopped.
  • In a large frying pan over medium heat, melt butter. Add the onion-garlic mixture and saute until translucent, about 5 to 7 minutes, stirring constantly to prevent burning. Then add the chicken and cook for 4 to 5 minutes, stirring occasionally until cooked through.
  • Combine tomatoes, chile peppers, and tomato sauce in the pot. Mix in the saved spice paste and bring to a boil. Reduce heat and let it simmer for 1 1/2 to 2 hours. Sprinkle in pepper flakes, salt, and pepper during the cooking process. Add chicken broth if needed to prevent the vindaloo from becoming too dry. Stir occasionally.
  • Allow the dish to cool slightly before serving.

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