Classic Chicken Vindaloo Curry
A chicken vindaloo curry delivers a rich, fragrant flavor profile from its many spices, offering a wonderfully aromatic dish that can be adjusted for heat.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Heat a heavy skillet, then toast cumin seeds, mustard seeds, peppercorns, cardamom, and cloves for 30-45 seconds until fragrant, shaking constantly.
-
Grind the toasted spices with chili flakes, turmeric, sugar, ginger, and garlic paste; then add tomato puree and garam masala, blitzing to form a thick paste.
-
Combine the paste with vinegar and cubed chicken in a bowl, stir to coat, cover, and marinate for 30-45 minutes.
-
In a large skillet, heat oil and slowly cook sliced onions for 15 minutes until softened.
-
Add the marinated chicken and stock to the skillet; stir and cook over medium heat for 30-40 minutes until chicken is cooked through and the sauce thickens.
-
Season with salt and pepper, adding dark brown sugar to taste if too vinegary.
-
Serve immediately, garnished with cilantro and accompanied by basmati rice, mango chutney, and plain yogurt.