Chicken Vindaloo (Vindaloo anything really), is one of my favorite of the Indian Curry dishes. Its reputation is often that it is very spicy but the truth is that Vindaloo Curry does not have to be that spicy — or spicy at all if you prefer. If your palate tolerates only a very mild spice, it can be prepared in that manner as well. So, as we said yesterday in my Palak Chole post, I’d been craving Indian food and drove clear across town to get some only to find that Vindaloo of any sort was not on the menu that day. Bummer. So by the weekend, I was craving Vindaloo again so my husband and I set out to make some Vindaloo for our #SundaySupper along with Palak Chole as our side dish with rice and naan bread.
The tangy, spicy blend of vinegar and Indian curry spices in Vindaloo is sure to satisfy and I wanted to be able to create it without the need for buying a pre-made paste or sauce. The spice level can be increased (or decreased) to fit your personal flavor preferences. I like my vindaloo a little spicy and so this dish is only moderately spiced. The warm flavors of the curry spices together with the bite from the vinegar are a favorite flavor profile of mine — in any cooking style.
The original recipe suggested to marinate the chicken in the spice paste for 4 – 6 hours prior to cooking. Since I did not have this kind of time, I only marinated the chicken for 30 minutes prior to cooking. It was delicious just the same. However, next time, I will marinate for the allotted time to see how the dish does in comparison. I was pretty happy with the flavors without the extra marination and the fact that this gorgeous dish with its complex spice blend is ready in just 30 minutes! I know — I could hardly believe it myself!
The recipe we started from was for Chicken Vindaloo from RasaMalaysia. We modified the original only very slightly to allow for the ingredients we had on hand. The flavors are amazing.
- 2 whole boneless, skinless chicken breasts, cut up into 1 inch pieces
- 1 onion, diced fine
- 1 tablespoon tomato paste
- Salt and pepper, to taste
- 3 tablespoons oil
- ½ cup distilled white vinegar
- ½ teaspoon extra hot chili powder
- ½ teaspoon ground cloves
- 2 teaspoons garlic, minced
- 1 piece fresh ginger, about 2 inches, peeled and sliced
- 1 teaspoon sweet paprika
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ½ teaspoon dry mustard
- 1 teaspoon sugar
- Place cubed chicken pieces into a glass bowl or zip top bag and set aside.
- In a glass bowl or measuring cup, add vinegar and all the spices needed for the spice blend and stir to combine. Set aside and allow this vinegar-spice mixture to stand for about 15-20 minutes. Then transfer the vinegar-spice blend into a blender and puree into a fine paste.
- Pour the vinegar-spice mixture over the chicken and toss well to evenly coat all the chicken pieces. Let the chicken marinate in the refrigerator for 4-6 hours.
- In a large and deep skillet/wok heat the oil over medium heat. Add the marinated chicken and cook for 4-5 minutes. Stirring often.
- Add the chopped onions and tomato paste then season with salt and pepper stirring occasionally. Add ½ cup of water, cover the skillet with a tight-fitting lid and lower the heat to low. Let the chicken simmer on low for 7-10 minutes or till well done and the chicken is cooked through to 165°F.
- If you prefer little thinner gravy add water as need and let it simmer for another 4-5 minutes before serving. I prefer the gravy to be thick and sticking to the meat pieces.
- Serve hot.
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