Chicken Vindaloo

🛒 Ingredients

• Boneless, Skinless Chicken Thighs 125 g · 206 kcal
• White Vinegar 15 g · 3 kcal
• Vegetable Oil 7 g · 63 kcal
• Onion 38 g · 15 kcal
• Crushed Tomatoes (canned) 50 g · 10 kcal
• Garlic cloves 10 g · 15 kcal
• Fresh Ginger 8 g · 6 kcal
• Dried Red Chilies 3 g · 8 kcal
• Cumin Seeds 2 g · 7 kcal
• Coriander Seeds 4 g · 11 kcal
• Black Peppercorns 1 g · 1 kcal
• Cloves 0 g · 1 kcal
• Green Cardamom Pods 0 g · 1 kcal
• Cinnamon Stick 1 g · 1 kcal
• Mustard Seeds 1 g · 4 kcal
• Turmeric Powder 1 g · 3 kcal
• Water or Chicken Broth 60 g · 0 kcal
• Fresh Coriander (Cilantro) 3 g · 1 kcal

👨‍🍳 Instructions

1. Marinate the chicken: Cut chicken into bite-sized pieces and combine with 2 tablespoons of white vinegar, a pinch of salt, and a dash of turmeric powder in a bowl; set aside for at least 30 minutes, or preferably overnight in the refrigerator.
2. Prepare the vindaloo paste: In a dry pan, gently roast the dried red chilies, cumin seeds, coriander seeds, black peppercorns, cloves, green cardamom pods, cinnamon stick, and mustard seeds until fragrant.
3. Grind the roasted spices with fresh garlic, ginger, remaining white vinegar, and a splash of water to form a smooth, thick paste.
4. In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened and golden brown, about 8-10 minutes.
5. Stir in the prepared vindaloo paste and cook for 5-7 minutes, stirring constantly, until the oil separates from the paste.
6. Add the marinated chicken to the pot and brown it on all sides for about 5 minutes, ensuring it's well coated with the paste.
7. Pour in the crushed tomatoes and water (or chicken broth), stir well, and bring to a simmer. Reduce heat to low, cover, and cook for 25-30 minutes, or until the chicken is tender and cooked through.
8. Taste and adjust seasoning with additional salt and a pinch of sugar if needed to balance the flavors. Garnish with fresh coriander before serving.