Vindaloo is an Indian adaptation of the Portuguese dish carne de vinha d
Indian
Chicken Vindaloo
Spicy Goan chicken vindaloo marinated in vinegar, garlic and roasted spices.
- Indian
- Main course
- Light
- High protein
- medium-high
30 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 32 g
- Fiber 2 g
- Carbohydrates 10 g
- Fat 22 g
- Sodium 640 mg
Story behind the dish
Preparation
Chicken Vindaloo is an Indian preparation with high difficulty. Reserve about 75 minutes in total (30 for mise en place and preparation, 45 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g chicken thighs, cut into pieces.
- Have ready: 4 dried red chilies.
- Have ready: 1 tablespoon of cumin seeds.
- Have ready: 1 tablespoon mustard seeds.
- Have ready: 1 tablespoon coriander seeds.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
roast cumin
Roast cumin, mustard, coriander and dry chillies in dry pan, grind to powder.
-
Blend the spices with garlic
Blend the spices with garlic, ginger and vinegar until smooth.
-
Marinate the chicken in the vindaloo paste for at least 2 hours in the refrigerator.
Marinate the chicken in the vindaloo paste for at least 2 hours in the refrigerator. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Heat oil in saucepan
Heat oil in a saucepan, sauté onions for 10 minutes until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Add turmeric
Add turmeric, add the chicken with its marinade and cook for 5 minutes. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Add 100 ml of water
Add 100 ml of water, cover and cook over low heat for 35 minutes, stirring occasionally.
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The sauce should be thick and oily.
The sauce should be thick and oily, serve with basmati rice. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Mild version by reducing chilies and hot spices by half.
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