Slow-Simmered Chicken Vindaloo

Slow-simmered to spicy, soupy, flavorful perfection, this take on chicken vindaloo can be served over long-grain white rice with naan bread.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr 15 mins
• Calories: 270 Calories

Ingredients

• 1 teaspoon white sugar
• salt and ground black pepper to taste
• 2 teaspoons cayenne pepper
• 1 teaspoon ground cumin
• 1 tablespoon minced fresh ginger root
• 1 teaspoon ground turmeric
• 2 teaspoons mustard powder
• 1 teaspoon ground coriander
• 2 teaspoons garam masala
• 3 medium tomatoes, chopped
• 1 pinch red pepper flakes, or to taste
• 4 cloves garlic, peeled and crushed
• 2 pounds skinless, boneless chicken breast, cut in bite-sized pieces
• 0.25 cup butter
• 0.25 teaspoon ground cinnamon
• 0.25 cup white wine vinegar
• 0.5 cup tomato sauce
• 0.25 cup chicken broth, or more as needed
• 1.5 medium red onions, chopped
• 5 fresh bird’s eye chiles, minced

Recipe Instructions

Step 1

Mix vinegar, ginger, garam masala, mustard powder, cayenne pepper, cumin, turmeric, coriander, sugar, and cinnamon together until a paste forms. Set aside.

Step 2

Process red onions and garlic in a food processor until minced.

Step 3

Add tomatoes, chile peppers, and tomato sauce. Stir in the reserved spice paste and bring to a boil. Lower heat and simmer, stirring occasionally, for 1 1/2 to 2 hours, adding pepper flakes, salt, and pepper while cooking. Stir in chicken broth as needed if vindaloo gets too dry.

Step 4

Let cool a bit before serving.

Step 5

Melt butter in a large frying pan over medium heat. Add onion-garlic mixture and saute until translucent, 5 to 7 minutes, stirring constantly so the garlic doesn't burn. Add chicken and cook, stirring occasionally, for 4 to 5 minutes.