Meal Prep · Indian
Chicken Vindaloo
A fiery and tangy Goan chicken curry, perfect for spice lovers.
Ingredients
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Step-by-step- To make the Vindaloo paste: In a dry pan, lightly toast the dried red chilies, cumin seeds, mustard seeds, fenugreek seeds, peppercorns, cloves, cinnamon stick, and cardamom pods until fragrant (about 1-2 minutes). Let cool.
- Transfer the toasted spices to a grinder or small blender. Add the apple cider vinegar, 2 tbsp water, and turmeric powder. Grind to a smooth paste, adding a little more water if needed.
- In a large bowl, combine the chicken pieces with half of the prepared vindaloo paste. Mix well, cover, and marinate in the refrigerator for at least 30 minutes, or preferably 2-4 hours.
- Heat oil or ghee in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- Add the grated ginger and minced garlic to the pot and cook for another 1-2 minutes until fragrant.
- Stir in the remaining vindaloo paste and cook for 2-3 minutes, stirring constantly, until the raw smell disappears and the oil starts to separate.
- Add the marinated chicken to the pot. Sear the chicken pieces on all sides for about 5-7 minutes until lightly browned.
- Pour in 1/2 cup of water and stir well, scraping up any browned bits from the bottom of the pot. If using, stir in the brown sugar.
- Bring the curry to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until the chicken is tender and cooked through, stirring occasionally.
- Taste and adjust seasoning if necessary. Garnish with fresh cilantro and serve hot with steamed basmati rice, naan bread, or roti.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 25 g |
| Saturated Fat | 7 g |
| Carbohydrates | 20 g |
| Fiber | 5 g |
| Sugar | 8 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Chicken Vindaloo in an airtight container in the refrigerator. Flavors often deepen overnight.
Freezer Up to 3 months
Transfer cooled Vindaloo to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over medium-low heat, adding a splash of water if needed, until heated through. Alternatively, microwave in short bursts, stirring occasionally.
Chef’s Corner
- For authentic flavor, marinating the chicken for at least 2 hours (or overnight) in the vindaloo paste is crucial. The vinegar helps tenderize the meat and infuse flavor.
- Adjust the spice level by increasing or decreasing the number of dried red chilies. For a milder version, remove some seeds from the chilies before toasting. For more heat, add a fresh green chili during cooking.
