Chicken Vindaloo
Obraz wygenerowany przez AI
Bez glutenu Indian

Chicken Vindaloo

A bold Goan-style chicken curry with vinegar-bright acidity, toasted spices, garlic, and a slow, savory simmer. Serve it with rice or flatbread to catch every drop of the deeply flavored sauce.

70 min 4 porcji Medium
Wszystkie przepisy

Sposób przygotowania

1
Combine the chicken, 30 ml of the vinegar, half the garlic, half the ginger, chili powder, cumin, turmeric, and half the salt in a bowl. Toss until evenly coated, cover, and marinate for at least 20 minutes at room temperature or up to 12 hours in the refrigerator.
2
Heat the oil in a wide, heavy-based sauté pan over medium heat. Add the peppercorns and cumin seeds and fry for 30 seconds, until fragrant and lightly sizzling.
3
Add the onion and remaining salt. Sauté for 8 to 10 minutes, stirring often, until soft and deep golden at the edges. Add the remaining garlic and ginger and cook for 1 minute, until aromatic.
4
Add the marinated chicken and sauté for 4 to 5 minutes, turning the pieces, until the outside is opaque and lightly browned. Scrape in every bit of the marinade.
5
Stir in the chopped tomatoes and water. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 25 minutes, stirring once or twice, until the chicken is tender and the sauce has thickened.
Chicken vindaloo simmering in a glossy red-brown sauce Obraz wygenerowany przez AI
6
Uncover and simmer for 5 minutes more if the sauce is thin. Stir in the remaining 30 ml vinegar and taste, adding a little more salt or vinegar if needed. Confirm the thickest chicken piece reaches 74°C.
7
Rest the curry off the heat for 5 minutes so the sauce settles, then serve hot with rice or flatbread.
Chicken vindaloo served with basmati rice and naan Obraz wygenerowany przez AI

Dlaczego ten przepis się sprawdza

Marinating the chicken with vinegar, garlic, ginger, and spices seasons it deeply while tenderizing the surface. Toasting the whole spices and simmering the curry slowly builds a layered sauce with the characteristic bright, savory tang of vindaloo.

Przechowywanie i odgrzewanie

Jak przechowywać

Cool within two hours, then refrigerate in a covered container for up to 3 days. The flavor improves overnight.

Jak odgrzewać

Reheat gently in a saucepan over medium-low heat with a splash of water, stirring occasionally, until steaming hot throughout and the chicken reaches 74°C.

Wartości odżywcze / porcję

578kcal
54,75 gbiałko
14,55 gwęglow.
33,13 gtłuszcz
P
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Opublikowano 20 sie 2026 · zaktualizowano 20 sie 2026