Chicken Vindaloo
Recipe by Miranda Barnett, Savory Spice Test Kitchen
All-Purpose Cooking
Quick & Easy Meals
Global Cuisines
This slightly spicy take on a classic Indian dinner is a quick way to add flavor and flair to your weeknight chicken repertoire. Add more Vindaloo to up the heat to your taste, or tame the heat with a dollop of yogurt. Don't skip out on the Asafetida--it adds an aromatic, uniquely Indian flavor that will remind you of your favorite takeout.
Serves
4 servings
Prep Time
10 minutes
Cooking Time
30 minutes
Ingredients
Vindaloo
1/4 cup Vindaloo
1/4 cup white wine vinegar
1 (1-inch) knob ginger, peeled and grated
Mayan Sea Salt
2 tsp. Mayan Sea Salt, divided
1 lb. boneless, skinless chicken thighs, cut into 1-inch cubes
2 Tbsp. ghee or canola oil
2 cups small-diced potatoes
1 cup minced onion
Asafetida
1 tsp. Asafetida (optional)
3/4 cup water
1/2 cup plain yogurt* (optional)
Cilantro, to garnish
Directions
Step 1
Marinate chicken
Step 2
In a medium bowl, combine Vindaloo, white wine vinegar, ginger, and 1 tsp. Mayan Sea Salt. Add chicken thighs and coat well. Cover and marinate for 20 min. or up to 12 hours.
Step 3
Start vindaloo
Step 4
In a small pot over medium heat, heat ghee or oil. Sauté onions for 3 min. until softened. Add potatoes and cook for 5 to 7 min., stirring occasionally. Add Asafetida if using and toast for 1 min.
Step 5
Finish vindaloo
Step 6
Reduce heat to low and stir in marinated chicken, water, and remaining Mayan Sea Salt. Cover and simmer for 15 to 20 min., stirring occasionally. Uncover pot and stir in yogurt, if using. Simmer, uncovered, for 5 more min. Garnish with cilantro and serve immediately with rice or naan.
Recipe Notes
*Traditionally, yogurt is not in Vindaloo, but for a creamier version or to bring the heat down, add during the last 5 min. of simmering or serve alongside the dish as a garnish.
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