Chicken Vindaloo

Chicken Vindaloo

Chicken Vindaloo can be an extremely spicy Indian curry dish; this version has heat but doesn’t overwhelm. The dish goes well with jasmine rice and naan. If you’ve got time, make your own Homestyle Indian Naan, but if you make the vindaloo on a weeknight, Trader Joe’s has a nice version in their freezer section.

We had some organic jasmine rice from TJ’s that was great with this recipe. Didn’t even need any naan. It’s easy and was delicious.  The leftovers were great too.

Serves 4

1-1/2 Tbs. curry powder

2 tsp. hot or sweet paprika

Freshly ground black pepper

1-1/2 lb. organic, pastured boneless, skinless chicken thighs, trimmed and cut into 3/4- to 1-inch pieces

8 medium cloves organic garlic, minced

4 Tbs. organic red wine vinegar

1 Tbs. course Celtic or Kosher salt

2 Tbs. organic Coconut oil

1 medium organic yellow onion, thinly sliced

1 Tbs. grated fresh ginger

1 (14-1/2-oz). can organic diced tomatoes, drained, 1/3 cup juice reserved

3 Tbs. chopped fresh cilantro

In a small bowl, stir the curry powder, paprika, and 3/4 tsp. black pepper. Put the chicken in

a medium nonreactive bowl, sprinkle with 1 Tbs. of the curry powder mixture, about half of

the garlic, 2 Tbs. of the vinegar, and 3/4 tsp. salt; toss to coat. Set aside at room temperature.

Heat the oil in a 10- to 11-inch straight-sided sauté pan over high heat until shimmering.

Add the onion and 1/4 tsp. salt and cook, stirring occasionally with a wooden spoon, until it

softens and begins to brown around the edges, 4 to 5 minutes. Reduce the heat to medium

high, add the ginger, the remaining garlic, and the remaining curry powder mixture and

cook, stirring, until fragrant and well combined, about 45 seconds.

Add the tomatoes and mix to combine, scraping the bottom of the pan with the spoon. Stir

in the chicken, reserved tomato juice, remaining 2 Tbs. vinegar, and 2/3 cup water. Bring to

a boil, cover partially, reduce the heat to medium, and simmer, stirring occasionally, until the

chicken is tender and cooked through, 15 to 20 minutes. Season to taste with salt and

pepper. Serve sprinkled with the cilantro.  Enjoy!

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7 Responses to “Chicken Vindaloo”

  • This recipe looks divine! My family really enjoys a good curry and I’ve been wanting to do more Indian style curries since I am a bit stuck in a Thai curry rut at the moment. This looks to be a perfect dish to try! Thank you for sharing with us all at Monday Mania this week! 🙂

  • Mom:

    Happy to be part of Monday Mania, Sarah. 🙂 It’s a great recipe and was pretty easy as well. We eat a lot of curries too, so I am always trying new recipes.

  • Jessie:

    so glad to find this recipe via Nourishing Gourmet’s website. I accidentally ended up with 12 pounds of boneless skinless chicken thighs (instead of 4) and I’ve been looking for good ways to use them. And I’ve been wanting to branch out to Indian foods.

    One question – it seems that you just let the chicken sit with the spices and wine vinegar while you heat up the skillet. Is that right or do you let it sit a while longer than that?

    • Mom:

      Hi Jessie,
      This will be a great way to use them. I set up the chicken and spices first and then prepped the other ingredients, cut up the onion, etc. So it marinated for maybe 20 minutes or so. I bet you could do it longer in the fridge if you wanted to prepare the chicken ahead of time, but the 20 minutes worked fine.

  • Judy:

    This looks great, love the spice combination.

  • Hi! Thanks for this recipe – looks delicious. My family is a little tired of curry right now, but I think I’ll save the recipe for when they’r e open to it! I’ve really enjoyed looking around a little on your blog – what an important topic! I’ll be checking back often.

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