Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1-inch piece of ginger, peeled and grated
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp turmeric powder
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp salt
- 1 tbsp tomato paste
- 1 tbsp brown sugar
- 1/2 cup apple cider vinegar
- 1/2 cup water
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- Large skillet or wok
- Spice grinder or mortar and pestle
Step-by-step instructions:
1. In a dry skillet over medium heat, toast the cumin, mustard, fennel, and coriander seeds until fragrant, about 2-3 minutes. Grind the toasted spices into a fine powder using a spice grinder or mortar and pestle.
2. In the same skillet, heat the vegetable oil over medium-high heat. Add the onion and sauté until softened and lightly browned, about 5-7 minutes.
3. Add the garlic and ginger to the skillet and sauté for another 1-2 minutes until fragrant.
4. Add the ground spices, turmeric, paprika, cayenne pepper, and salt to the skillet and stir to combine.
5. Add the chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
6. In a small bowl, whisk together the tomato paste, brown sugar, apple cider vinegar, and water. Pour the mixture over the chicken and stir to combine.
7. Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
8. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 12g
Carbohydrates: 11g
Protein: 29g
Sodium: 660mg
Sugar: 6g
Substitutions for ingredients:
- Chicken can be substituted with beef, lamb, or tofu for a vegetarian version.
- Apple cider vinegar can be substituted with white vinegar or rice vinegar.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add diced potatoes or carrots to the skillet for a heartier meal.
- Use different types of meat or protein for a different flavor.
- Add coconut milk for a creamier sauce.
Tips and tricks:
- Toasting and grinding your own spices will give the dish a more authentic flavor.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- Let the dish simmer for longer for a thicker sauce.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Chicken Vindaloo in a bowl with rice or naan bread on the side.
Garnishes:
Garnish with fresh cilantro.
Pairings:
Pair with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed rice
- Naan bread
- Roasted vegetables
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thin, let it simmer for longer until it thickens.
- If the dish is too spicy, add more tomato paste or brown sugar to balance out the heat.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Vindaloo is a popular Indian dish that originated in the Goa region. It is a spicy and tangy curry that is typically made with meat or seafood and a blend of spices.
Flavor profiles:
Spicy, tangy, savory
Serving suggestions:
Serve hot with rice or naan bread on the side.
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Region: Indian