Vindaloo is one of the most popular Indian dishes for its intensely spicy and tangy flavour. This recipe uses chicken, but you can also use beef.
This is a great recipe to tune to your own taste. Traditionally, it is very spicy, but you can tone it down by adding less paprika or more of yoghurt or coconut milk. It is also a great dish to make ahead and let it sit in the fridge so the spices have time to blend. It's a great meal prep dish. Let's do it!
Nutrition (1 serving)
- 420 kcal
- 8,5 g carbohydrates
- 14 g fats
- 57 g protein
Per 2 portions
- 500 g ready-to-eat chicken
- 1 onion
- 4 cloves garlic
- 10 g ginger
- 2 tbsp tomato puree
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp sweet paprika
- 1 tsp garam masala
- salt
- pepper
- 1/2 cup of vinegar
- 2 tbsp olive oil
- water
Instructions
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Heat oil in a saucepan and fry the onion until brown.
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Add chopped ginger and garlic, and fry them together with the onion for 1 minute.
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Add the spices: ground cumin, ground coriander, turmeric, paprika, garam masala, and salt. Mix well with the onion, garlic, and ginger, and cook for 2 minutes.
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Add the tomato puree and cook for 2 minutes until the paste mixes with the seasoning.
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Add chopped chicken and fry for 5 minutes. Add the vinegar and mix. Pour in enough water to submerge the chicken. Simmer for 30 minutes until the chicken is tender and juicy.
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Serve with rice or naan bread.
