Chicken Vindaloo Recipe
- cook TIME 20 mins
- prep TIME 10 mins
- total TIME 30 mins
Ingredients (26)
- 20 oz skinless boneless chicken thighs cut into chunks
- 2 oz onions about half a medium, chopped
- 1 oz tomatoes about half a medium, chopped
- 1/2 tbsp olive oil
- 1/2 cup unsalted chicken broth
- 2 tbsp garlic about 3 cloves, minced
- 1 tbsp Hunt’s tomato paste
- 1 tbsp all-purpose flour
- 1 tbsp apple cider vinegar
- 2 tsp ginger about 1 knob, finely chopped
- 2 tsp traditional Dijon mustard
- 2 tsp Sriracha
- 2 tsp brown sugar
- 1/2 tsp garam masala
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1/2 tsp ground turmeric
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp coriander powder
- 1/4 tsp ground cardamom
- 2 tbsp coriander finely chopped
- 1/2 tsp red pepper flakes
- 4 cups cooked basmati rice from 1 1/2 cup uncooked rice
INSTRUCTIONS
Heat 1/2 tbsp olive oil in a non-stick skillet over medium heat for about 30 seconds. Add 2 tbsp minced garlic and 2 tsp finely chopped ginger to cook for about 30 seconds. Add 2 oz chopped onions and stir to cook for 1 minute.
Add 1 tbsp tomato paste and stir until it coats the aromatics nicely.
Tip 1 oz chopped tomatoes in and cook for about 1 minute.
Add 20 oz chicken thighs to the skillet along with 1 tbsp flour and the seasonings: 1 tbsp apple cider vinegar, 2 tsp traditional Dijon mustard, 2 tsp Sriracha, 2 tsp brown sugar, 1/2 tsp garam masala, 1/2 tsp ground cumin, 1/2 tsp ground cinnamon, 1/2 tsp ground black pepper, 1/2 tsp salt, 1/2 tsp ground turmeric, 1/2 tsp chili powder, 1/2 tsp paprika, 1/2 tsp coriander powder, and 1/4 tsp ground cardamom. Stir and cook for 5 minutes.
Add 1/2 cup chicken broth and simmer over low heat for 10 minutes, uncovered.
Turn off the heat. Top it with 2 tbsp finely chopped coriander and 1/2 tsp red pepper flakes for garnish, and serve with 4 cups cooked basmati rice.
