A flavorful and spicy Indian chicken curry dish, perfect for those who enjoy a bit of heat in their meals. This recipe is a blend of aromatic spices, tangy vinegar, and tender chicken, creating a delicious and hearty meal.
Preparation time
20min
Cooking time
40min
Ingredients
4 Servings
- 500 g chicken breasts
- 2 tsp chili powder
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 4 garlic cloves
- 25 g ginger
- 1 tsp mustard seeds
- 1 onion
- 2 tsp salt
- 1 tsp sugar
- 1 tsp turmeric powder
- 30 ml vegetable oil
- 60 ml vinegar
- 200 ml water
Directions
Step 1
Cut the chicken breasts into bite-sized pieces. Set aside.
Step 2
Finely chop the onion, garlic, and ginger.
Step 3
In a blender, combine vinegar, garlic, ginger, cumin seeds, coriander seeds, mustard seeds, turmeric powder, chili powder, and salt. Blend until smooth to make the vindaloo paste.
Step 4
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until golden brown.
Step 5
Add the vindaloo paste to the pot and cook for about 5 minutes, stirring constantly.
Step 6
Add the chicken pieces to the pot and cook until they are no longer pink on the outside.
Step 7
Pour in the water and bring to a boil. Reduce the heat and let it simmer for about 30 minutes or until the chicken is tender.
Step 8
Stir in the sugar and cook for an additional 5 minutes.
Step 9
Serve hot with rice or naan bread.