Slow-Simmered Chicken Vindaloo

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This is my take on chicken vindaloo, a traditional Indian curry dish. I've tried a number of other vindaloo recipes, but they're never spicy or soupy enough for my liking. I chose chicken, but you could easily substitute pork, beef, or various root vegetables. Many vindaloo recipes will add chunks of potatoes in addition to the meat. Serve with a long-grain white rice and naan (an Indian flat bread).

Submitted by James Wilson

Published on March 2, 2016

Prep Time:

30 mins

Cook Time:

1 hr 45 mins

Total Time:

2 hrs 15 mins

Servings:

6

Yield:

6 servings

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Ingredients

¼ cup white wine vinegar
1 tablespoon minced fresh ginger root
2 teaspoons garam masala
2 teaspoons mustard powder
2 teaspoons cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon white sugar
¼ teaspoon ground cinnamon
1 ½ medium red onions, chopped
4 cloves garlic, peeled and crushed
¼ cup butter
2 pounds skinless, boneless chicken breast, cut in bite-sized pieces
3 medium tomatoes, chopped
5 fresh bird’s eye chiles, minced
½ cup tomato sauce
1 pinch red pepper flakes, or to taste
salt and ground black pepper to taste
¼ cup chicken broth, or more as needed

Directions

Mix vinegar, ginger, garam masala, mustard powder, cayenne pepper, cumin, turmeric, coriander, sugar, and cinnamon together until a paste forms. Set aside.
Process red onions and garlic in a food processor until minced.
Melt butter in a large frying pan over medium heat. Add onion-garlic mixture and saute until translucent, 5 to 7 minutes, stirring constantly so the garlic doesn't burn. Add chicken and cook, stirring occasionally, for 4 to 5 minutes.
Add tomatoes, chile peppers, and tomato sauce. Stir in the reserved spice paste and bring to a boil. Lower heat and simmer, stirring occasionally, for 1 1/2 to 2 hours, adding pepper flakes, salt, and pepper while cooking. Stir in chicken broth as needed if vindaloo gets too dry.
Let cool a bit before serving.

Cook's Note:

If bird's eye peppers aren't available, you can substitute red Thai peppers, or 2 habanero peppers.

Nutrition Facts (per serving)

270	Calories
12g	Fat
9g	Carbs
31g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 270
% Daily Value *
Total Fat 12g	15%
Saturated Fat 6g	29%
Cholesterol 99mg	33%
Sodium 282mg	12%
Total Carbohydrate 9g	3%
Dietary Fiber 2g	9%
Total Sugars 5g
Protein 31g	63%
Vitamin C 13mg	15%
Calcium 50mg	4%
Iron 2mg	12%
Potassium 496mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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