Name: Slow-Simmered Chicken Vindaloo
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: White wine vinegar - ¼ cup; Minced fresh ginger root - 1 tablespoon; Garam masala - 2 teaspoons; Mustard powder - 2 teaspoons; Cayenne pepper - 2 teaspoons; Ground cumin - 1 teaspoon; Ground turmeric - 1 teaspoon; Ground coriander - 1 teaspoon; White sugar - 1 teaspoon; Ground cinnamon - ¼ teaspoon; Red onions, chopped - 1 ½ medium; Garlic, peeled and crushed - 4 cloves; Butter - ¼ cup; Skinless, boneless chicken breast, cut in bite-sized pieces - 2 pounds; Tomatoes, chopped - 3 medium; 5 fresh bird’s eye chiles, minced - 3 medium; Tomato sauce - ½ cup; Red pepper flakes, or to taste - 1 pinch; Salt and ground black pepper to taste - 1 pinch; Chicken broth, or more as needed - ¼ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Simmered Chicken Vindaloo

1. White wine vinegar - ¼ cup

2. Minced fresh ginger root - 1 tablespoon

3. Garam masala - 2 teaspoons

4. Mustard powder - 2 teaspoons

5. Cayenne pepper - 2 teaspoons

6. Ground cumin - 1 teaspoon

7. Ground turmeric - 1 teaspoon

8. Ground coriander - 1 teaspoon

9. White sugar - 1 teaspoon

10. Ground cinnamon - ¼ teaspoon

11. Red onions, chopped - 1 ½ medium

12. Garlic, peeled and crushed - 4 cloves

13. Butter - ¼ cup

14. Skinless, boneless chicken breast, cut in bite-sized pieces - 2 pounds

15. Tomatoes, chopped - 3 medium

16. 5 fresh bird’s eye chiles, minced - 3 medium

17. Tomato sauce - ½ cup

18. Red pepper flakes, or to taste - 1 pinch

19. Salt and ground black pepper to taste - 1 pinch

20. Chicken broth, or more as needed - ¼ cup

How to cook deliciously - Slow-Simmered Chicken Vindaloo

1. Stage

Mix vinegar, ginger, garam masala, mustard powder, cayenne pepper, cumin, turmeric, coriander, sugar, and cinnamon together until a paste forms. Set aside.

2. Stage

Process red onions and garlic in a food processor until minced.

3. Stage

Melt butter in a large frying pan over medium heat. Add onion-garlic mixture and saute until translucent, 5 to 7 minutes, stirring constantly so the garlic doesn't burn. Add chicken and cook, stirring occasionally, for 4 to 5 minutes.

4. Stage

Add tomatoes, chile peppers, and tomato sauce. Stir in the reserved spice paste and bring to a boil. Lower heat and simmer, stirring occasionally, for 1 1/2 to 2 hours, adding pepper flakes, salt, and pepper while cooking. Stir in chicken broth as needed if vindaloo gets too dry.

5. Stage

Let cool a bit before serving.