Chicken Vindaloo

From the first time I tasted Chicken Vindaloo, I was captivated by its bold flavors and vibrant aromas. It was a chilly evening, and the smell of spices filled the air as I prepared this dish for a cozy dinner with friends. Each bite of tender chicken enveloped in a rich, tangy sauce transported me to a bustling market in Goa, where this dish originates. The warmth of the spices combined with a hint of sweetness and acidity made it a perfect comfort food. This wasn’t just a meal; it was an experience, a way to share love and hospitality. I knew I had to recreate that moment in my kitchen, and now I’m excited to share my version of Chicken Vindaloo with you!

Recipe Ingredients for Chicken Vindaloo

The ingredients in Chicken Vindaloo are a harmonious blend that creates a symphony of flavors. Each component plays a key role, from the aromatic spices to the succulent chicken. Together, they work to create a dish that is both satisfying and exciting. Here’s what you’ll need:

• 1 tablespoon coriander seeds – These seeds add a warm, citrusy flavor that is essential to the dish.
• 1 teaspoon cumin seeds – Cumin brings a nutty, earthy note, enhancing the overall taste.
• 4 cardamom pods – These pods add a sweet and floral aroma, balancing the dish’s spice.
• 4 cloves – Cloves contribute a warm, sweet-spicy flavor that complements the other spices.
• 5 chili peppers – Adjust the heat level according to your preference; these provide the necessary kick.
• 5 cloves garlic – Fresh garlic adds depth and richness to the sauce.
• 1 inch ginger – Ginger infuses a zesty warmth that brightens the dish.
• 1 cinnamon stick – The cinnamon adds subtle sweetness and complexity.
• 8 dried chilies – These are used for both flavor and heat; soak them to soften before blending.
• 1/2 cup water – Used to blend the spices into a paste.
• 2 tablespoons white vinegar – This adds acidity, balancing the richness of the chicken.
• 2 tablespoons tamarind paste – Tamarind gives a tangy flavor that enhances the dish’s character.
• 1/4 cup olive oil – Olive oil is used for cooking the spices and chicken, adding richness.
• 1 large white onion, thinly sliced – Onions provide sweetness and form the base of the sauce.
• 4 chicken quarters, skin on and separated – The star of the dish, chicken quarters are juicy and absorb flavors well.
• 200 ml tomato sauce – Adds body and a slight sweetness to the vindaloo.
• 1 teaspoon salt – Enhances all the flavors in the dish.
• 1/2 teaspoon turmeric – Turmeric adds color and a mild earthy flavor.
• 1/2 teaspoon sugar – Balances the acidity from the vinegar and tamarind.
• 2 tablespoons coconut cream – This adds creaminess and a hint of sweetness, rounding out the dish.

Cooking Instructions for Chicken Vindaloo

Cooking Chicken Vindaloo is a delightful experience that fills your kitchen with enticing aromas. Follow these steps closely, and soon you’ll have this wonderful dish ready to enjoy.

1. Start by adding the coriander seeds, cumin seeds, cardamom pods, cloves, chili peppers, garlic, ginger, cinnamon stick, and dried chilies to a skillet over medium heat. Dry roast these spices, stirring continuously until they start to brown and release their fragrant aroma. This step is crucial as it brings out the essential oils and flavors from the spices, enhancing the overall taste of the dish.

2. Once the spices are roasted, remove them from the heat and let them cool for a moment. Then, transfer them to a blender. Add the water, white vinegar, and tamarind paste. Blend until you achieve a smooth paste. You may need to add a little more water if the mixture is too thick. This paste will serve as the base for your sauce, so ensure it is well mixed and free of lumps.

3. Next, heat the olive oil in a large pot over medium-high heat. Once hot, add the onions and sauté until they become translucent, stirring frequently. This should take about five to seven minutes. The goal is to soften the onions and develop their sweetness, which will form the foundation of your vindaloo sauce.

4. After the onions are translucent, add the chicken quarters to the pot. Fry them for four to five minutes until they are no longer pink and start to brown slightly. This step seals in the juices of the chicken, ensuring it remains tender and flavorful during the cooking process.

5. Once the chicken is browned, pour in the tomato sauce and the blended spice paste. Stir to combine everything well. Bring the mixture to a boil; you should see bubbles forming as it heats up. This is where the magic happens as all the flavors meld together.

6. After reaching a boil, lower the heat to maintain a gentle simmer. Add the salt, turmeric, and sugar to the pot. These ingredients will enhance the flavor and balance the acidity of the sauce. Let the vindaloo simmer for about thirty minutes, stirring occasionally. You’ll notice the sauce thickening and the chicken becoming incredibly tender.

7. Once the cooking time is up, remove the pot from the heat. Stir in the coconut cream to add a rich creaminess to the dish. This not only balances the spices but also adds a delightful finish. Allow the vindaloo to rest for a few minutes before serving.

8. Serve the Chicken Vindaloo hot, garnished with fresh herbs if you like. Pair it with fluffy rice or warm naan for a complete meal. Enjoy the burst of flavors and the warmth it brings to your dining table!

Pro Tips and Tweaks

Making Chicken Vindaloo at home is a wonderful journey, and I have some tips to make it even better!

• Storage: Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove for best results.
• Freezing: You can freeze Chicken Vindaloo for up to six months. Thaw in the refrigerator overnight before reheating.
• Variations: Feel free to use chicken thighs or drumsticks instead of quarters for a different texture and flavor profile.
• Accompaniments: Serve with a side of coconut rice or a crunchy cucumber salad to balance the heat.
• Flavor Adjustments: Experiment by adding vegetables like bell peppers or potatoes to the vindaloo for added texture and nutrition.

Serving Ideas for Chicken Vindaloo

Serving Chicken Vindaloo is all about creating a memorable dining experience. Here are some fantastic ideas:

• With Rice: Serve with fragrant basmati rice, which absorbs the sauce beautifully, making each bite a delight.
• Naan: Pair with warm naan bread for a traditional touch that’s perfect for scooping up the delicious sauce.
• Raita: A cooling cucumber raita can help balance the spices, offering a refreshing contrast to the heat of the vindaloo.
• Fresh Herbs: Garnish with fresh cilantro or mint to add a burst of freshness that complements the rich flavors.
• Occasions: Great for family dinners, special occasions, or gatherings with friends, it’s sure to impress anyone at your table.
• Storage Tips: Store any leftovers properly in an airtight container, ensuring the flavors stay intact for your next meal.
• Seasonal Pairings: This dish is perfect for any time of the year, but it’s especially comforting during cooler months.

FAQ

Conclusion

Chicken Vindaloo is a vibrant and flavorful dish that combines rich spices with succulent chicken, making every bite a delightful experience. I encourage you to try this recipe and bring a taste of India into your kitchen. With just a few simple ingredients and steps, you can create a dish that’s sure to impress your family and friends. Enjoy the journey of flavors and the joy of sharing!

Chicken Vindaloo

The ultimate comfort food, Chicken Vindaloo is a spicy, aromatic dish full of rich flavors. Perfect for a cozy dinner or a gathering with friends, this easy weeknight dinner will satisfy your cravings and impress your guests!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Indian

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 4 cardamom pods
• 4 cloves
• 5 chili peppers
• 5 cloves garlic
• 1 inch ginger
• 1 cinnamon stick
• 8 dried chilies
• 1/2 cup water
• 2 tablespoon white vinegar
• 2 tablespoon tamarind paste
• 1/4 cup olive oil
• 1 large white onion, thinly sliced
• 4 chicken quarters, skin on and separated
• 200 ml tomato sauce
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 1/2 teaspoon sugar
• 2 tablespoon coconut cream

Equipment

• Skillet
• Wooden Spoon
• Chef's Knife
• Mixing Bowl
• Large Pot
• Baking Sheet
• Blender

Method

 

1. Start by adding the coriander seeds, cumin seeds, cardamom pods, cloves, chili peppers, garlic, ginger, cinnamon stick, and dried chilies to a skillet over medium heat. Dry roast these spices, stirring continuously until they start to brown and release their fragrant aroma. This step is crucial as it brings out the essential oils and flavors from the spices, enhancing the overall taste of the dish.
2. Once the spices are roasted, remove them from the heat and let them cool for a moment. Then, transfer them to a blender. Add the water, white vinegar, and tamarind paste. Blend until you achieve a smooth paste. You may need to add a little more water if the mixture is too thick. This paste will serve as the base for your sauce, so ensure it is well mixed and free of lumps.
3. Next, heat the olive oil in a large pot over medium-high heat. Once hot, add the onions and sauté until they become translucent, stirring frequently. This should take about five to seven minutes. The goal is to soften the onions and develop their sweetness, which will form the foundation of your vindaloo sauce.
4. After the onions are translucent, add the chicken quarters to the pot. Fry them for four to five minutes until they are no longer pink and start to brown slightly. This step seals in the juices of the chicken, ensuring it remains tender and flavorful during the cooking process.
5. Once the chicken is browned, pour in the tomato sauce and the blended spice paste. Stir to combine everything well. Bring the mixture to a boil; you should see bubbles forming as it heats up. This is where the magic happens as all the flavors meld together.
6. After reaching a boil, lower the heat to maintain a gentle simmer. Add the salt, turmeric, and sugar to the pot. These ingredients will enhance the flavor and balance the acidity of the sauce. Let the vindaloo simmer for about thirty minutes, stirring occasionally. You’ll notice the sauce thickening and the chicken becoming incredibly tender.
7. Once the cooking time is up, remove the pot from the heat. Stir in the coconut cream to add a rich creaminess to the dish. This not only balances the spices but also adds a delightful finish. Allow the vindaloo to rest for a few minutes before serving.
8. Serve the Chicken Vindaloo hot, garnished with fresh herbs if you like. Pair it with fluffy rice or warm naan for a complete meal. Enjoy the burst of flavors and the warmth it brings to your dining table!

Notes

• Tip 1: You can use all chicken thighs or chicken drumsticks instead of quarters.
• Tip 2: You’ll need to check the internal temperature a little earlier if using chicken breasts, as they cook quicker.
• Tip 3: Keep leftovers in the fridge for up to three days.
• Tip 4: You can freeze this dish for up to six months.

Previous PostChicken Wing Seasoning

Next Post Chili Lime Chicken and Rice Meal Prep Bowls

Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.