Chicken Vindaloo

Chicken Vindaloo

5 from 3 votes
The restaurant's chicken vindaloo is far too frequently characterised as merely the "hottest" dish on the menu. However, this well-known meal is bursting with flavour because of the freshly ground spices and aromatics.
ChickenVindaloo

If you enjoy spicy food as much as I do, you should try this wonderful chicken vindaloo recipe to reward your taste buds.

A quick and simple kitchen staple, this spicy, sour chicken vindaloo curry is a recipe for the well-known spicy Indian cuisine.

Although you can easily change the amount of heat and spice to suit your tastes, my version is beautifully spicy.

Flavor, heat, spiciness, and pure satisfaction—all the things a spicy food lover could desire.

It is without a doubt one of my favourite dishes, and it comes together quickly in the kitchen with little prep work and cooking time.

In addition to being hot and spicy, vindaloo sauce is bursting with savoury, subtly sweet, and sour flavours. It is also free of dairy and gluten.

Since it is so well-liked everywhere in the world, you may find this curry on the menus of the majority of Indian restaurants.

It is well-liked for a reason. The ratio of spicy to savoury is ideal. a little tangy. with a faint sense of sweetness. Good food for curry fans everywhere.

I think a good curry ought to have well-balanced flavours. Spicy but not burning hot spicy.

Flavour is always the priority. Never make anything hot only for the sake of making something hot. A spicy curry can be easily made. Just increase the chilli. Tasty is more challenging. But it’s also more significant. Make it as spicy as you like. However, put flavour first.

Some people find a certain type of pleasure in food that is so spicy that their mouths burn and they start to perspire on their foreheads. But I’d rather keep the heat under control so as to spare your taste buds.

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ChickenVindaloo

Chicken Vindaloo

by Nabeela Kauser
The restaurant's chicken vindaloo is far too frequently characterised as merely the "hottest" dish on the menu. However, this well-known meal is bursting with flavour because of the freshly ground spices and aromatics.
5 from 3 votes
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Dinner, Main Course
Cuisine Indian
Servings 4
Calories 342 kcal

Ingredients

Vindaloo Paste

Curry

Instructions

  • Add the ingredients for the marinade into a blender with 100ml water and blend to make a smooth paste, set aside.
  • In a large pan, add the oil over medium heat.
  • When the oil is hot, add the onion and cook for 4-5 minutes until lightly browned.
  • Add the tomatoes and cook for 3-4 minutes until softened.
  • Add the salt, turmeric, chilli powder, cumin powder, and chilli flakes and cook for 2-3 minutes.
  • Add the chicken pieces and cook for 4-5 minutes, stir frequently.
  • Once the chicken has changed colour, add the vindaloo paste and 200ml water and mix well.
  • Cover and cook on medium heat for 20 minutes, stirring occasionally.
  • Garnish with finely chopped coriander.
  • Serve with homemade rice or naan bread and enjoy!

Notes

Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 342kcalCarbohydrates: 18gProtein: 17gFat: 24gSaturated Fat: 4gTrans Fat: 0.1gCholesterol: 54mgSodium: 666mgPotassium: 739mgFiber: 4gSugar: 8gVitamin A: 1874IUVitamin C: 144mgVitamin D: 0.1µgCalcium: 64mgIron: 3mg
Keyword Chicken, Curry, Food, Hot, Recipe, Spicy, Vindaloo
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!

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Nabeela

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