Chicken Vindaloo Recipe

Name: Chicken Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup white wine vinegar; 8 large garlic cloves; 1 large canned chipotle chili in adobo sauce*; 1 1 1/2-inch piece fresh ginger, peeled, cut into 8 pieces; 1 tablespoon plus 1 teaspoon chili powder; 1 tablespoon plus 1 teaspoon ground cumin; 1 tablespoon ground coriander; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1 1/2 pounds skinless boneless chicken thighs, well trimmed, cut into 1 1/2-inch pieces; 2 large onions, cut into 1-inch pieces; 2 large red bell peppers, cut into 1-inch pieces; Chopped fresh cilantro; Curried Rice

Servings: persons

2/3 cup white wine vinegar
8 large garlic cloves
1 large canned chipotle chili in adobo sauce*
1 1 1/2-inch piece fresh ginger, peeled, cut into 8 pieces
1 tablespoon plus 1 teaspoon chili powder
1 tablespoon plus 1 teaspoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 pounds skinless boneless chicken thighs, well trimmed, cut into 1 1/2-inch pieces
2 large onions, cut into 1-inch pieces
2 large red bell peppers, cut into 1-inch pieces
Chopped fresh cilantro
Curried Rice

1
Puree first 9 ingredients in blender.
2
Place chicken in large bowl.
3
Pour puree mixture over and toss to coat chicken.
4
Cover and refrigerate overnight.
5
Wipe excess marinade off chicken and reserve all marinade.
6
Heat Dutch oven over high heat.
7
Add chicken and saute 3 minutes.Using slotted spoon, transfer chicken to bowl.
8
Reduce heat to medium.
9
Add onions, bell peppers and reserved marinade to pan.
10
Cover and cook until vegetables are tender, about 15 minutes, stirring occasionally.
11
Add chicken and cook until juices thicken and chicken is cooked through, about 5 minutes.
12
Season to taste with salt and pepper.
13
(Can be prepared 1 day ahead.
14
Cover and refrigerate.
15
Reheat over low heat before using.)
16
Sprinkle chicken with chopped cilantro and serve over rice.
17
*Available at Latin American markets and some supermarkets.

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2/3 cup white wine vinegar, 8 large garlic cloves, 1 large canned chipotle chili in adobo sauce*, 1 1 1/2-inch piece fresh ginger, peeled, cut into 8 pieces, and more.

Yes, Chicken Vindaloo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Vindaloo

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