Description
This Chicken Vindaloo recipe is a fiery and tangy Indian curry featuring marinated chicken thighs cooked with aromatic spices and peppers. Perfect for those who love a spicy and flavorful meal, it pairs beautifully with steamed rice and fresh herbs for an authentic experience.
Ingredients
Main Ingredients
- 2 pounds chicken thighs, chopped
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 serrano peppers, chopped (or Indian peppers if available)
- 1 tablespoon tomato paste
- Salt and pepper, to taste
Marinade
- ½ cup white vinegar
- 6 cloves garlic, minced
- 2 tablespoons spicy red chili flakes (ghost pepper flakes used for extra heat)
- 1 teaspoon paprika
- 1 teaspoon ginger powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon mustard powder
- ½ teaspoon cumin powder
- ½ teaspoon cinnamon powder
For Serving
- Cooked rice
- Fresh herbs
- Extra chili flakes
Instructions
- Marinate the Chicken: Add the chopped chicken thighs to a large bowl. Whisk together the vinegar and all marinade spices—garlic, chili flakes, paprika, ginger, coriander, turmeric, mustard powder, cumin, and cinnamon. Pour this marinade over the chicken and rub it thoroughly into the meat. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor absorption.
- Sauté Aromatics: Heat a large pan over medium heat and add the olive oil. Once hot, add the chopped yellow onion and serrano peppers. Cook for about 4-5 minutes until they soften and become fragrant.
- Brown the Chicken: Add the marinated chicken along with its marinade to the pan. Cook for another 5 minutes, allowing the chicken pieces to brown nicely, developing deeper flavor.
- Add Tomato Paste and Season: Stir in the tomato paste and season with salt and pepper to taste. Cook for an additional minute, stirring constantly to combine the flavors.
- Simmer the Curry: Pour in ½ cup of water or chicken broth and stir well to create a sauce. Adjust the liquid by adding more water if necessary. Reduce the heat to low and let the curry simmer gently for 20 minutes, or until the chicken is fully cooked and tender.
- Serve: Serve the Chicken Vindaloo hot, either as is or over cooked rice. Garnish with fresh herbs and sprinkle extra chili flakes for additional heat if desired. Enjoy the rich and spicy flavors!
Notes
- Marinate the chicken overnight for more intense flavor.
- Adjust chili flakes according to your heat preference; ghost pepper flakes add significant heat.
- Using chicken broth instead of water will deepen the curry’s flavor.
- Serve with basmati rice or naan bread for a full meal.
- Fresh herbs like cilantro or mint brighten the dish and complement the spices.
