1 hour, 20 minutes
Authentic Spicy Chicken Vindaloo
This recipe will happily serve four people and the leftovers are reason enough to try this recipe. Don’t let the name fool you, this vindaloo recipe while spicy can be adjusted to any pallet. The taste is just as good as what you’ll find in any restaurant with the added satisfaction of cooking it.
Vindaloo Paste Ingredients
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tbsp garam masala
- 1/4 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp cayenne pepper
- 1 tsp dried ginger
- 2 tsp mustard powder
- 3 tbsp white wine vinegar
Vindaloo Base Ingredients
- 1 ½ olive oil
- 4-8 garlic cloves (blended)
- 3 red onions (blended)
- 4+ red chilies (chopped finely)
- 4 skinless chicken breasts cut into bite-size pieces
- 500 g chopped tomatoes (chopped tinned tomatoes are fine)
- 1-4 tsp Hot Chilli Powder (Optional – add more or less to increase spiciness)
- Salt and pepper to taste
Worried about carbs? Switch out rice for cauliflower rice!
Roughly chop the garlic and onion and begin blending them with a blender or food processor.
Add the spices from the vindaloo paste section into a bowl and begin mixing in the vinegar, you should be left with a nice brownish paste.
Heat oil in a wok and add the garlic and onion. Cook over a medium heat until they’ve softened, avoiding to burn them.
Once the onion and garlic have softened, add the chicken pieces and stir well.
Add the chilies and tomatoes and begin to stir in the pre-prepared Vindaloo paste.
Add salt, pepper and chili powder to taste, and bring to a light boil.
Cook for 45 minutes to an hour, in the meantime prepare your rice and relax.
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