Spicy Chunky Chicken Vindaloo Delight
Dive into the rich and aromatic flavors of this Spicy Chunky Chicken Vindaloo Delight, a beloved classic from Indian cuisine. Traditionally made with tender chicken, this dish boasts a fiery blend of spices that will tantalize your taste buds. The perfect balance of heat from green chilies and the warm earthiness of turmeric and coriander, combined with the tang of vinegar, creates a symphony of flavors. Cooked to perfection in ghee, and finished with desiccated coconut for added texture, this curry is perfect for gatherings and impressive enough to serve at dinner parties. Serve it alongside steamed rice or warm naan for a complete meal that will surely impress and satisfy.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Skinless Chicken, jointed
3 lbs (Cut into pieces)
Large Onions
2 (Sliced)
Ghee (Clarified Butter)
8 ounces (Melted)
Green Chilies
2 (Chopped)
Fresh Ginger
1 ounce (Finely chopped)
Garlic Cloves
3 (Crushed and chopped)
Turmeric
1 1/2 teaspoons (Ground)
Ground Coriander
1 teaspoon (Ground)
Garam Masala
1 teaspoon (Ground)
Vinegar
2 tablespoons (None)
Water
1/2 pint (None)
Salt
1 teaspoon (None)
Desiccated Coconut
2 ounces (None)
Instructions
1
In a large pan, melt the ghee over medium heat. Add sliced onions and sauté until they are soft and golden brown, stirring occasionally to prevent sticking.
2
Once the onions are caramelized, add the chopped green chilies, finely chopped ginger, crushed garlic, turmeric, ground coriander, and garam masala. Sauté the mixture for about 3 minutes, allowing the spices to release their fragrance and flavors.
3
Pour in the vinegar and water, stirring well to combine all ingredients. Add the jointed chicken, ensuring it is evenly coated with the spice mix. Bring the mixture to a boil.
4
Reduce the heat, cover the pan, and let it simmer for 30 minutes, allowing the chicken to cook through and absorb the rich flavors.
5
After 30 minutes, remove the lid and increase the heat to high. Boil the curry, stirring occasionally, until the liquid reduces by half and thickens to your liking.
6
Stir in the salt and desiccated coconut, then cover the pan again and let it simmer on low heat for an additional 15 minutes. This will help meld the flavors and create a delightful texture.
7
Once done, remove from heat and let it sit for a few minutes before serving. Enjoy with steamed rice or warm naan bread.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Chunky Chicken Vindaloo Delight?
It is a rich and aromatic classic Indian curry featuring tender chicken, a fiery spice blend, and a tangy vinegar base.
How much chicken is required for this recipe?
The recipe calls for 3 lbs of skinless chicken, jointed and cut into pieces.
What type of fat is used for sautéing the onions?
8 ounces of melted ghee, also known as clarified butter, is used for sautéing.
How many onions do I need?
You will need two large onions, which should be sliced before cooking.
Is this Vindaloo recipe spicy?
Yes, it features a fiery blend of green chilies and various ground spices like turmeric and coriander.
How many green chilies are included?
The recipe includes two chopped green chilies for heat.
What spices are needed for the spice base?
You will need turmeric, ground coriander, and garam masala.
How much ginger and garlic should I prepare?
You need 1 ounce of finely chopped fresh ginger and 3 cloves of crushed and chopped garlic.
What gives the Vindaloo its characteristic tang?
Two tablespoons of vinegar are added to create the signature tangy flavor profile.
How long should the chicken simmer initially?
The chicken should simmer covered for 30 minutes to absorb the flavors.
When do I add the desiccated coconut?
Add the desiccated coconut along with the salt after the liquid has been reduced and thickened.
What is the purpose of the desiccated coconut?
It is used to add texture and help meld the flavors during the final stage of cooking.
How much water is added to the curry?
The recipe requires 1/2 pint of water mixed with the vinegar.
What is the total simmering time for this dish?
The dish simmers for a total of 45 minutes: 30 minutes initially and 15 minutes at the end.
How do I thicken the Vindaloo sauce?
After the first simmer, remove the lid and boil on high heat until the liquid reduces by half.
What are the recommended side dishes?
This curry is best served with steamed rice or warm naan bread.
How much turmeric is used in the recipe?
The recipe calls for 1.5 teaspoons of ground turmeric.
Should the onions be caramelized?
Yes, sauté the sliced onions until they are soft and golden brown.
Can I use ground ginger instead of fresh?
While fresh ginger is specified for its flavor, ground ginger could be used in a pinch, though the taste may vary.
How much salt is needed?
The recipe uses 1 teaspoon of salt, added near the end of cooking.
Is the chicken cooked with or without the skin?
The recipe specifies using skinless chicken.
What is the final step before serving?
After the final simmer, remove from heat and let the dish sit for a few minutes before serving.
How much garam masala is required?
You will need 1 teaspoon of ground garam masala.
What is the preparation for the garlic cloves?
The 3 garlic cloves should be crushed and chopped.
How much ground coriander is used?
The recipe calls for 1 teaspoon of ground coriander.
How many ingredients are in this recipe?
There are 13 total ingredients listed for this Spicy Chunky Chicken Vindaloo.
Can I make this dish if I don't have a lid for my pan?
A lid is recommended for the simmering stages to keep moisture in, but you could use foil as a substitute.
What is the primary flavor profile of this dish?
It is spicy, tangy, and earthy with a rich, buttery finish from the ghee.
Is this a good dish for dinner parties?
Yes, its impressive flavor profile and aromatic nature make it perfect for gatherings.
How much desiccated coconut is used?
The recipe uses 2 ounces of desiccated coconut.