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Chicken Vindaloo
Fiery Goan Chicken Vindaloo with Aromatic Spices
Ingredients:
For the Marinade:
2 lbs boneless chicken thighs or breasts, cut into chunks
3 tablespoons white vinegar
1 tablespoon lemon juice
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 teaspoon turmeric
1 tablespoon garam masala
1/2 teaspoon cinnamon
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
Salt to taste
For the Vindaloo Curry:
2 tablespoons vegetable oil
1 large onion, finely chopped
2 dried red chilies (adjust for spice level)
1 teaspoon mustard seeds
1 teaspoon sugar
1/2 teaspoon ground cloves
1/2 teaspoon black pepper
1/2 cup water or chicken broth
Fresh cilantro, for garnish
Directions:
In a large bowl, combine all marinade ingredients and toss the chicken until well coated. Cover and refrigerate for at least 2 hours or overnight for best flavor.
Heat oil in a large skillet or Dutch oven over medium heat. Add mustard seeds and let them pop. Then add onions and sauté until golden.
Stir in dried chilies, sugar, ground cloves, and black pepper. Cook for 1–2 minutes.
Add the marinated chicken and all remaining marinade to the pan. Cook for 8–10 minutes, stirring occasionally, until chicken starts to brown.
Add water or broth and bring to a simmer. Cover and cook for 20–25 minutes, until chicken is tender and the sauce thickens.
Garnish with chopped cilantro and serve hot with rice or naan.
Prep Time: 20 minutes (plus marinating time) | Cooking Time: 35 minutes | Total Time: 55 minutes + marinade
Kcal: Approximately 420 kcal per serving | Servings: 4 servings
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Craving bold flavor? Try this Chicken Vindaloo — packed with spices, heat, and a punch of vinegar tang. A fiery Goan classic you’ll love!Chicken Vindaloo Fiery Goan Chicken Vindaloo with Aromatic Spices Ingredients: For the Marinade: 2 lbs boneless chicken thighs or breasts, cut into chunks 3 tablespoons white vinegar 1 tablespoon lemon juice 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon paprika 1 teaspoon turmeric 1 tablespoon garam masala 1/2 teaspoon cinnamon 1 tablespoon minced garlic 1 tablespoon grated fresh ginger Salt to taste For the Vindaloo Curry: 2 tablespoons vegetable oil 1 large onion, finely chopped 2 dried red chilies (adjust for spice level) 1 teaspoon mustard seeds 1 teaspoon sugar 1/2 teaspoon ground cloves 1/2 teaspoon black pepper 1/2 cup water or chicken broth Fresh cilantro, for garnish Directions: In a large bowl, combine all marinade ingredients and toss the chicken until well coated. Cover and refrigerate for at least 2 hours or overnight for best flavor. Heat oil in a large skillet or Dutch oven over medium heat. Add mustard seeds and let them pop. Then add onions and sauté until golden. Stir in dried chilies, sugar, ground cloves, and black pepper. Cook for 1–2 minutes. Add the marinated chicken and all remaining marinade to the pan. Cook for 8–10 minutes, stirring occasionally, until chicken starts to brown. Add water or broth and bring to a simmer. Cover and cook for 20–25 minutes, until chicken is tender and the sauce thickens. Garnish with chopped cilantro and serve hot with rice or naan. Prep Time: 20 minutes (plus marinating time) | Cooking Time: 35 minutes | Total Time: 55 minutes + marinade Kcal: Approximately 420 kcal per serving | Servings: 4 servings #chickenvindaloo #spicycurry #goanflavors #indianrecipes #vindaloo #chickencurry #homemadecurry #authenticindian #spicychicken #comfortfood #easycurry #hotandspicy #indianfoodlovers #curryfromscratch #garammasala #flavorfuldishes #weeknightdinner #mealprepideas #currylovers #fieryfood Craving bold flavor? Try this Chicken Vindaloo — packed with spices, heat, and a punch of vinegar tang. A fiery Goan classic you’ll love!
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