Spicy Chicken Vindaloo Delight
Indulge in the rich, complex flavors of this Spicy Chicken Vindaloo Delight, a classic Indian dish that brings the heat with its aromatic spices and vibrant ingredients. Originating from the coastal regions of India, this recipe showcases tender, succulent chicken marinated in a tangy, spice-infused sauce. Perfect for family gatherings or a cozy dinner, it's traditionally served with rice or naan, allowing you to savor every bit of this delightful curry. With a hearty blend of spices such as cumin, turmeric, and cayenne, this dish will warm your soul and tantalize your taste buds!
4-6
Servings
300
Calories
21
Ingredients
Ingredients
chicken, quartered and skinned
1 - 3 1/2 lb (quarter and skin)
salt
to taste (for seasoning)
black pepper, freshly ground
to taste (for seasoning)
ghee or butter
as needed (for cooking)
garlic cloves
3 (peeled and minced)
yellow onions
2 cups (finely chopped)
ginger powder
2 tablespoons (for seasoning)
cumin powder
2 teaspoons (for seasoning)
yellow mustard seeds, ground
2 teaspoons (for seasoning)
ground cinnamon
1 teaspoon (for seasoning)
ground cloves
1/2 teaspoon (for seasoning)
turmeric
1 tablespoon (for seasoning)
cayenne pepper
1 1/2 teaspoons (for seasoning)
paprika
1 tablespoon (for seasoning)
lemon juice
2 teaspoons (for flavor)
distilled white vinegar
2 tablespoons (for acidity)
brown sugar
1 teaspoon (for sweetness)
salt
2 teaspoons (for seasoning)
water
2 cups (for cooking)
dried tamarind
2 tablespoons (mixed with hot water and sieved)
hot water
2 tablespoons (for tamarind mixture)
Instructions
1
1. Season the chicken quarters generously with salt and freshly ground black pepper.
2
2. In a large frying pan, heat ghee or butter over medium-high heat. Brown the chicken in batches, ensuring not to overcrowd the pan. Once browned, transfer the chicken to a 6-quart stove-top covered casserole, keeping the drippings in the pan.
3
3. In the same pan, add minced garlic and finely chopped onions. Sauté until the onions are golden brown and fragrant, about 5-7 minutes.
4
4. Transfer the onion and garlic mixture to the casserole with the chicken. Add ginger powder, cumin powder, ground mustard seeds, ground cinnamon, ground cloves, turmeric, cayenne pepper, and paprika. Stir well to combine.
5
5. Pour the water into the casserole and add lemon juice, distilled white vinegar, brown sugar, and additional salt. Mix thoroughly.
6
6. Cover the casserole and simmer on low heat for about 45 minutes or until the chicken is tender, stirring occasionally. For a thicker sauce, partially remove the lid in the last 10 minutes of cooking.
7
7. For the tamarind mixture, combine dried tamarind with hot water, work it through a sieve to discard the seeds, and add this to the casserole.
8
8. Serve hot, garnished with fresh herbs or your choice of garnishes, alongside rice or naan.
Nutrition Information
12.5g
Carbs
20g
Protein
1.7g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Chicken Vindaloo Delight?
It is a classic Indian dish originating from coastal regions, featuring tender chicken marinated in a tangy, spice-infused sauce.
How many calories are in a serving of this Chicken Vindaloo?
Each serving contains approximately 300 calories.
What is the protein content per serving?
There are 20g of protein in each serving of this dish.
How many carbohydrates are in this recipe?
This recipe contains 12.5g of carbohydrates per serving.
How much fiber does this dish provide?
It provides 1.7g of fiber per serving.
What type of chicken should I use?
The recipe calls for 1 to 3 1/2 lbs of chicken that has been quartered and skinned.
What kind of onions are required?
You will need 2 cups of finely chopped yellow onions.
How much garlic is needed for the Vindaloo?
The recipe requires 3 garlic cloves, peeled and minced.
What cooking fat is recommended for browning the chicken?
You can use either ghee or butter for browning the chicken.
What are the primary hot spices in this recipe?
The heat comes from 1 1/2 teaspoons of cayenne pepper and 1 tablespoon of paprika.
Does this recipe use fresh or powdered ginger?
This specific recipe uses 2 tablespoons of ginger powder.
What gives the Vindaloo its signature tang?
The tanginess is created by a combination of lemon juice, distilled white vinegar, and tamarind.
How do I prepare the tamarind for this dish?
Mix 2 tablespoons of dried tamarind with hot water, then work it through a sieve to discard the seeds before adding the liquid to the casserole.
How long should the chicken simmer?
The chicken should simmer covered on low heat for about 45 minutes or until tender.
How can I make the curry sauce thicker?
Partially remove the lid during the last 10 minutes of cooking to allow the sauce to thicken.
What should I serve with Spicy Chicken Vindaloo?
It is traditionally served with rice or naan.
How many servings does this recipe make?
This recipe is designed to serve 4 to 6 people.
What category of food is this recipe?
It falls under the Curries category.
Is turmeric used in this recipe?
Yes, it uses 1 tablespoon of turmeric.
What is the first step in the instructions?
The first step is to season the chicken quarters generously with salt and freshly ground black pepper.
How long do I sauté the onions and garlic?
Sauté them for about 5 to 7 minutes until the onions are golden brown and fragrant.
Is there sugar in this Vindaloo recipe?
Yes, 1 teaspoon of brown sugar is added to the sauce.
Does the recipe call for whole or ground mustard seeds?
The recipe calls for 2 teaspoons of ground yellow mustard seeds.
What amount of cumin is needed?
You will need 2 teaspoons of cumin powder.
What size casserole dish is recommended?
A 6-quart stove-top covered casserole dish is recommended.
What tags are associated with this recipe?
Tags include indian, chicken, curry, spicy, vindaloo, dinner, and comfort food.
Is ground cinnamon included?
Yes, the recipe uses 1 teaspoon of ground cinnamon.
How much water is added to the casserole?
Two cups of water are poured into the casserole for cooking.
Should the chicken be browned in batches?
Yes, you should brown the chicken in batches to ensure you do not overcrowd the pan.
Are cloves used in this dish?
Yes, the recipe uses 1/2 teaspoon of ground cloves.