If you appreciate the rich and authentic flavors of Indian cuisine, then you’re in for a treat with this incredible chicken vindaloo recipe. Not only is it a dish that brings together the vibrant spices and aromas of India, but it’s also incredibly quick and easy to prepare. Imagine sinking your teeth into the tender chicken breast, gently simmered in a tantalizingly spicy sauce infused with the exotic flavors of curry powder, garam masala, and a splash of tangy vinegar. The result is a harmonious blend of heat, depth, and a hint of tanginess that will transport you straight to the streets of India.
Versatility is another one of this dish’s many virtues. Whether hosting a dinner party or simply looking to indulge in a satisfying weeknight meal, this chicken vindaloo is a fantastic choice. Its bold and complex flavors make it a crowd-pleaser, while the ease of preparation ensures you won’t spend hours laboring in the kitchen.
To serve, you have a couple of equally delightful options. Picture a mound of fluffy basmati rice, eagerly awaiting to soak up every bit of that aromatic sauce. Or perhaps you prefer the pillowy goodness of naan bread to scoop up each succulent piece of chicken. Whichever route you choose, be prepared to experience a symphony of flavors that will leave your taste buds dancing with joy.
But what sets this chicken vindaloo recipe apart from others is its simplicity. In just a few minutes, you can have a mouthwatering meal that will impress even the most discerning food lovers. With minimal ingredients and straightforward instructions, you’ll find yourself effortlessly creating a dish that tastes like it came straight from an Indian restaurant.
So, if you’re craving the bold and irresistible allure of Indian cuisine, try this chicken vindaloo. Let the tantalizing aromas fill your kitchen, and the explosion of flavors transport you to a whole new culinary adventure. Get ready to embark on a journey that will leave you craving more of this delectable dish!
Quick and Easy Chicken Vindaloo Recipe for an Authentic Indian MealPrint Recipe
- 675 g chicken breast, cubed
- 2 medium potatoes
- 100 g coriander
- 250 ml passata
- 8 garlic cloves
- One 5 cm piece root ginger
- 6 tbsp. white wine vinegar
- 5 tbsp. ghee
- 5 tbsp. water
- 2 large onions
- 3 tsp. ground coriander seed
- 1/2 tsp. ground turmeric
- 1-1/2 tsp. cayenne pepper
- 1 tsp. brown sugar
- 1 tsp. salt
- 1 tsp. ground cardamom
- 3 tsp. fenugreek seeds
- 2 tsp. ground cumin
- 1-1/2 tsp. black mustard seeds
- 1 tsp. black peppercorns
- 1 cinnamon stick
Grind the cumin, peppercorns, mustard seeds, fenugreek seeds, cardamom and cinnamon together until you have a fine powder. Finely chop the onions.
Mix in the vinegar, salt, brown sugar and cayenne pepper. Leave to one side.
Heat the ghee in a pan until melted and add the onions. Cook until brown and then place in a food processor. Leave the ghee behind to cook in later on.
Blitz the onions to a paste with half of the water until a paste forms then mix with the spice blend and set to one side. Blitz the garlic and ginger with the rest of the water until smooth.
Cook the ginger paste in the reserved oil and cook until browned. Add the coriander and turmeric, fry for another few minutes, then add the spice and onion paste with the passata and simmer for an hour.
Cube the potatoes and cook in boiling salted water until tender, around 15 minutes.
Fry the chicken until brown, then add to the tomato curry with the potato. Simmer for 15-20 minutes until everything is cooked through.
Rip some fresh coriander to sprinkle over the top of the curry for added freshness. If you like it hotter, add a few green chillies for extra heat.