Chicken Vindaloo My Way

Dive into the bold and irresistible flavors of "Chicken Vindaloo My Way," a tantalizing twist on the classic Indian curry! Featuring tender, marinated chicken thighs and hearty potatoes simmered in a rich, aromatic sauce, this dish boasts a perfect balance of heat and spice, thanks to the Kashmiri chili powder and garam masala. The addition of white vinegar lends a tangy depth, while ginger and garlic provide a fragrant, zesty kick. This recipe is crafted with a streamlined approach, making it accessible without compromising on authenticity. Perfectly paired with basmati rice or warm naan, this savory and comforting one-pot meal is sure to satisfy curry enthusiasts and spice lovers alike.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 g Chicken thighs (boneless, skinless, cut into bite-sized pieces)
• 3 tbsp White vinegar
• 6 pieces Garlic cloves (minced)
• 1 tbsp Ginger (grated)
• 1 tsp Ground turmeric
• 1 tbsp Ground cumin
• 1 tbsp Ground coriander
• 1.5 tsp Kashmiri chili powder
• 1 tsp Paprika
• 1 tsp Garam masala
• 0.5 tsp Ground cinnamon
• 2 medium Onion (finely chopped)
• 2 medium Tomatoes (pureed)
• 2 medium Potatoes (peeled and diced)
• 3 tbsp Vegetable oil
• 1 cup Water
• 1 tsp Salt
• 2 tbsp Fresh cilantro (chopped, optional for garnish)

Directions

Step 1

1. In a mixing bowl, combine the chicken pieces with vinegar, garlic, ginger, ground turmeric, paprika, and a pinch of salt. Mix well, cover, and let it marinate in the fridge for at least 30 minutes (or up to 4 hours for deeper flavor).

Step 2

2. Heat the vegetable oil in a large skillet or heavy-bottomed pot over medium heat. Add the onions and sauté until golden brown, about 8-10 minutes.

Step 3

3. Stir in the ground cumin, coriander, Kashmiri chili powder, garam masala, and ground cinnamon. Cook the spices for 1-2 minutes until fragrant, stirring frequently to prevent burning.

Step 4

4. Add the pureed tomatoes to the pot and cook for 5 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate from the sauce.

Step 5

5. Add the marinated chicken to the pot and sear it for 5 minutes, stirring to coat the chicken with the spice mixture.

Step 6

6. Add the diced potatoes and water to the pot. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 25-30 minutes or until the chicken is tender and the potatoes are fully cooked.

Step 7

7. Taste and adjust seasoning with additional salt or spices as needed.

Step 8

8. Garnish with freshly chopped cilantro and serve hot with basmati rice, naan, or your favorite flatbread.

Nutrition Facts

Serving size	(1631.4g)

Amount per serving	% Daily Value*
Calories	1940.3

Total Fat 98.8g	0%
Saturated Fat 21.1g	0%
Polyunsaturated Fat 25.2g
Cholesterol 545mg	0%
Sodium 2830.2mg	0%
Total Carbohydrate 125.0g	0%
Dietary Fiber 20.1g	0%
Total Sugars 18.7g
Protein 147.1g	0%

Vitamin D 0IU	0%
Calcium 351.3mg	0%
Iron 19.1mg	0%
Potassium 3775.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.0%

Protein: 29.8%

Carbs: 25.3%