Chicken Vindaloo

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 333, total fat 21 G., saturated fats 3 G., proteins 24 G., carbohydrates 14 G., fiber 3 G., cholesterol 66 mg, sodium 454 mg, sugar 6 G.

Chicken vindaloo is an Indian curry with spicy, sweet, and tart flavors. The vindaloo recipe originates from Goan cuisine, originally brought there by the Portuguese. To prepare it, you'll need cooked chicken, tomato paste, and a selection of herbs and spices, which give the sauce a complex and multifaceted flavor. Pour the vindaloo generously over boiled white rice and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 cloves of garlic
2 Fresno peppers, seeded
1/4 cup thinly sliced fresh ginger
1/4 cup tomato paste
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
1 tbsp. l. madras curry
1 tbsp paprika
1 onion, chopped
2 1/2 cups shredded baked chicken, discard skin
Cooked white rice and cilantro, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: grilled chicken, Fresno pepper, ginger root, tomato paste, Worcestershire sauce, curry, long-grain rice, cilantro, paprika

Cooking the dish according to the recipe:

Combine the garlic, chilli, ginger, tomato paste, 2 tablespoons vegetable oil, Worcestershire sauce, curry powder and paprika in a food processor and process until a paste forms, scraping down the sides of the bowl and adding up to 1 to 2 tablespoons of water as needed.
Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 6 minutes. Add the garlic-spice paste and cook, stirring constantly, until golden brown and darkened, 1 to 2 minutes.

Add 2 cups of water and 1 teaspoon of salt to the skillet. Bring to a boil, then reduce heat to low; cover and simmer, stirring occasionally, for 10 minutes. Add the chicken and continue cooking, stirring occasionally, until the sauce thickens slightly, another 8-10 minutes. Season with salt and pepper and thin with more water if needed. Serve with rice, garnished with cilantro.

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