Chicken Vindaloo Curry
Packed with spice and heat, this chicken vindaloo curry is sure to take your taste buds on a ride. Go give it a try!
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Servings: 3 servings
Calories: 281kcal
Ingredients
Ingredients for the paste
- 10-12 Dry red chillies
- 2 tsps Cumin seeds
- 1 teaspoon Black peppercorns
- 1 inch Cinnamon stick
- 1 inch Ginger
- 7-8 Garlic cloves
- 3-4 Cloves
- ¼ teaspoon Turmeric powder
- ½ cup White wine vinegar Vinegar of your choice
Ingredients for the curry
- 2 tbsps Oil
- 1 cup Onions paste
- 1 tablespoon Ginger garlic paste
- ¼ cup Coriander leaves finely chopped
- 250-300 grams Chicken
- ½ teaspoon Turmeric powder
- ½ teaspoon Salt
- 1 cup Water
Instructions
- In a blender put dry red chilies, cumin seeds, black peppercorns, cinnamon sticks, ginger, garlic, and cloves.
- Next, add the turmeric powder and vinegar. Blend into a smooth paste.
- Heat oil in a pan. Add the onion paste and ginger garlic paste and saute for 1-2 minutes.
- Add the coriander leaves next and saute for a minute.
- Next, add in the chicken with turmeric powder and salt. Saute and cook the chicken for 10-12 minutes.
- Add the prepared paste and mix well.
- Saute for another 5-6 minutes or until the chicken is completely cooked.
- Add water and let the curry simmer for 2-3 minutes.
- Serve hot with rice and salad of your choice.
Nutrition
Serving: 3Servings | Calories: 281kcal | Carbohydrates: 26g | Protein: 19g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 43mg | Sodium: 1276mg | Potassium: 981mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1553IU | Vitamin C: 223mg | Calcium: 86mg | Iron: 4mg