Vindaloo Chicken Recipe
Spicy chicken with Indian herbs and spices
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Ingredients
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Main Ingredients
Spices
Garnish
Method
Preparation
- 1
Marinate the Chicken
In a bowl, combine chicken thighs with salt, black pepper, vinegar, turmeric, red chili powder, and garam masala. Mix well and let it marinate for at least 30 minutes, preferably overnight in the refrigerator.
- 2
Prepare the Spices
In a small pan, dry roast cumin seeds over medium heat until fragrant (about 2 minutes). Let them cool, then grind them into a powder using a spice grinder or mortar and pestle.
Cooking
- 3
- 4
Add Chicken and Spices
Add the marinated chicken to the pot, stirring to combine with the onion mixture. Add the ground cumin, coriander powder, and tomato paste. Cook for about 5 minutes, allowing the chicken to brown lightly.
- 5
Simmer with Coconut Milk
Pour in the coconut milk and bring the mixture to a gentle simmer. Cover the pot and let it cook on low heat for about 25-30 minutes until the chicken is cooked through and tender, stirring occasionally.
Serving
- 6
Garnish and Serve
Once cooked, remove from heat and garnish with chopped cilantro. Serve hot with lime wedges on the side, pairing it with rice or naan.
