Chicken Vindaloo — Perfect for Your Next Indian Feast, on the Road! 🍛🔥

Craving bold, flavorful Indian cuisine? Look no further than Chicken Vindaloo — a delicious, tangy, and spice-infused dish that’s perfect for chilly nights or whenever you want a little heat in your life. 🌶️✨

Recently, hubs was itching for some Indian flavors, so I whipped up this classic favorite. The best part? I’ve made this recipe flexible—you can start mild and amp up the spice to suit your taste buds. Whether you like it fiery or just a gentle kick, this vindaloo is your new go-to!

Serve this with Garlic Naan for a truly impressive meal!

Marinade Magic 🥣

For that signature tang and spice, I start with a simple marinade:

• 1/4 cup vinegar
• 1 tsp chili flakes (adjust for heat)
• 1/2 tsp paprika
• 1/2 tsp ground ginger (or a tbsp grated fresh)
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp dried mustard
• 3 garlic cloves, minced

1.5 to 2 pounds of boneless, skinless thighs cut into 1 inch pieces

To prepare:

• 2 tbsp olive oil
• 1 yellow onion finely chopped
• 1-2 serrano peppers, depending on your taste, diced
• 1 tbsp tomato paste
• 1/2 cup chicken stock
• Salt and Pepper as needed
• 1 tbsp cilantro, roughly chopped

Marinate the chicken for at least a few hours, or overnight for maximum flavor.

Cooking Steps 🍳

1. Heat 2 tbsp olive oil in a skillet over medium heat.
2. Add finely chopped onion and diced serrano peppers (adjust spice level!), and cook for 4-5 minutes until soft and fragrant.
3. Toss in the marinated chicken along with the marinade. Cook for 5-7 minutes, stirring once or twice, until the chicken starts to brown.
4. Stir in 1 tbsp tomato paste and cook until it turns a rich, dark red color—this adds depth and richness.
5. Pour in 1/2 cup chicken stock and stir everything together.
6. Reduce heat to a simmer and cook gently for about 20 minutes, letting those flavors meld and the chicken become tender. Adjust with salt to taste.

The Perfect Finish ✨

Serve your vindaloo over steaming rice and garnish with chopped cilantro. The result? A bowl of fiery, tangy goodness that’s sure to impress everyone at your table!

Want it milder or hotter?

Adjust the chili flakes and peppers to suit your spice tolerance. Start small and add more—the beauty of homemade vindaloo is that you make it just how you like!

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Enjoy this flavorful trip to India without leaving your kitchen!