Indian Chicken Vindaloo

Vindaloo is a spicy, vinegar-based dish influenced by the Portuguese settlers of the India state of Goa. Ghee is a form of clarified butter used to make Indian food. It an be found in jars in the oil section of many grocery stores. Vegetable oil can also be used.

Serves: 6Hands-on: 25 minutesTotal: 1 hour 25 minutesDifficulty: Medium

Serves: 6

Ingredients

  • ¼ cup ghee
  • 2 lbs. boneless chicken thighs, cubed
  • 2 large yellow onions, diced
  • 3 cloves garlic, minced
  • 2 Tbsp. peeled grated fresh ginger
  • 2 tsp. ground cumin
  • 2 tsp. yellow mustard seeds, crushed
  • 1 tsp. ground cinnamon
  • ½ tsp. ground cloves
  • 1 Tbsp. ground turmeric
  • 1½ tsp. cayenne pepper
  • 1 Tbsp. paprika
  • 1 Tbsp. tamarind paste
  • 2 tsp. lemon juice
  • 2 Tbsp. white vinegar
  • 1 tsp. light brown sugar
  • 2 tsp. salt
  • 2 cups water

Directions

  • In a 6-quart Dutch oven over medium-high heat, melt the ghee. Add the chicken; sauté until browned on all sides, about 10 minutes. Transfer chicken to a plate and keep warm.
  • Add the onion; cook, stirring often, until golden brown, 7–10 minutes. Stir in the garlic, ginger, cumin, mustard seeds, cinnamon, cloves, turmeric, cayenne, and paprika; sauté for 30 seconds, or until fragrant. Stir in the tamarind paste, lemon juice, vinegar, brown sugar, salt, and water. Return the chicken to the pot; bring to a boil; cover, lower the heat, and simmer for 45 minutes, or until chicken is tender. Remove the cover and continue to simmer for another 15 minutes, or until sauce thickens.

Recipe Information

Serves: 6

Ingredients

  • ¼ cup ghee
  • 2 lbs. boneless chicken thighs, cubed
  • 2 large yellow onions, diced
  • 3 cloves garlic, minced
  • 2 Tbsp. peeled grated fresh ginger
  • 2 tsp. ground cumin
  • 2 tsp. yellow mustard seeds, crushed
  • 1 tsp. ground cinnamon
  • ½ tsp. ground cloves
  • 1 Tbsp. ground turmeric
  • 1½ tsp. cayenne pepper
  • 1 Tbsp. paprika
  • 1 Tbsp. tamarind paste
  • 2 tsp. lemon juice
  • 2 Tbsp. white vinegar
  • 1 tsp. light brown sugar
  • 2 tsp. salt
  • 2 cups water

Directions

  • In a 6-quart Dutch oven over medium-high heat, melt the ghee. Add the chicken; sauté until browned on all sides, about 10 minutes. Transfer chicken to a plate and keep warm.
  • Add the onion; cook, stirring often, until golden brown, 7–10 minutes. Stir in the garlic, ginger, cumin, mustard seeds, cinnamon, cloves, turmeric, cayenne, and paprika; sauté for 30 seconds, or until fragrant. Stir in the tamarind paste, lemon juice, vinegar, brown sugar, salt, and water. Return the chicken to the pot; bring to a boil; cover, lower the heat, and simmer for 45 minutes, or until chicken is tender. Remove the cover and continue to simmer for another 15 minutes, or until sauce thickens.

Nutrition Information

Nutrition Information
Amount per serving
Calories450
Total Fat34g
Saturated Fat13g
Cholesterol170mg
Sodium990mg
Total Carbohydrate10g
Dietary Fiber2g
Sugars3g
Protein26g