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Quick Chicken Vindaloo


Serves 4

  • by from Fine Cooking
    Issue 109

Vindaloo is an extremely spicy Indian curry dish; our version has heat but doesn’t overwhelm. The dish goes well with jasmine rice and naan. If you've got time, make your own Homestyle Indian Naan, but if you make the vindaloo on a weeknight, store-bought naan is fine.

  • 1-1/2 Tbs. curry powder
  • 2 tsp. hot paprika
  • Freshly ground black pepper
  • 1-1/2 lb. boneless, skinless chicken thighs, trimmed and cut into 3/4- to 1-inch pieces
  • 8 medium cloves garlic, minced
  • 4 Tbs. red wine vinegar
  • Kosher salt
  • 2 Tbs. canola oil
  • 1 medium yellow onion, thinly sliced
  • 1 Tbs. grated fresh ginger
  • 1 (14-1/2-oz). can diced tomatoes, drained, 1/3 cup juice reserved
  • 3 Tbs. chopped fresh cilantro

In a small bowl, stir the curry powder, paprika, and 3/4 tsp. black pepper. Put the chicken in a medium nonreactive bowl, sprinkle with 1 Tbs. of the curry powder mixture, about half of the garlic, 2 Tbs. of the vinegar, and 3/4 tsp. salt; toss to coat. Set aside at room temperature.

Heat the oil in a 10- to 11-inch straight-sided sauté pan over high heat until shimmering. Add the onion and ¼ tsp. salt and cook, stirring occasionally with a wooden spoon, until it softens and begins to brown around the edges, 4 to 5 minutes. Reduce the heat to medium high, add the ginger, the remaining garlic, and the remaining curry powder mixture and cook, stirring, until fragrant and well combined, about 45 seconds.

Add the tomatoes and mix to combine, scraping the bottom of the pan with the spoon. Stir in the chicken, reserved tomato juice, remaining 2 Tbs. vinegar, and 2/3 cup water. Bring to a boil, cover partially, reduce the heat to medium, and simmer, stirring occasionally, until the chicken is tender and cooked through, 15 to 20 minutes. Season to taste with salt and pepper. Serve sprinkled with the cilantro.

Serving Suggestions

Serve with a hearty side like Green Lentils with Green Beans and Cilantro.

nutrition information (per serving):
Calories (kcal): 360, Fat (kcal): 20, Fat Calories (g): 180, Saturated Fat (g): 4, Protein (g): 33, Monounsaturated Fat (g): 9, Carbohydrates (mg): 12, Polyunsaturated Fat (mg): 5, Sodium (g): 670, Cholesterol (g): 110, Fiber (g): 2,

Photo: Scott Phillips

I used coconut oil instead of canola oil and turned out even better than usual. The coconut gives sweet flavor to it which I like. I use only 4 garlic so the food doesn't taste too strong.

Loved this. Served with basmati rice and naan. Fast enough for a weeknight meal.

Good and easy. I must have the freshest curry powder and cayenne. Mine came out pretty hot, not painful, just noticed the burn. No complaints. Would be good with grilled veggies, too.

This was sooo yummy! It wasn't quite hot enough for my taste so I added garlic-chile. I also added mushrooms and peas, because I had them and they needed to be used up. This reminds me of the Vindaloo I'd get in the UK from our local tandoori shop. This was a great recipe.

This was quick and good. The only change I made was to add the left over tomato juice to the water and made it measure 2/3 cup.

As others I did not find it really hot but I did add garam masala spice at the end and it had overall a very nice taste with a slight hint of heat. I would make again.

I really enjoyed this dish--not too fussy, but full of flavor and easy to prepare. I don't know this type of cuisine very well, or whether it is authentic, but I can say I REALLY enjoyed the flavors in this dish. I'll be making this again as it is something very out of the ordinary for me.

This turned out great! I added some small sweet peppers in with the onions, took out 1/2 tsp of the Curry seasoning replacing it with an equal amount of Garam Masala, and used smoked paprika instead of the hot. The heat level was fantastic from the spice - made me sweat. My spouse had to add a bit of sour cream to tone the heat down. Next time I'll probably toss in some snow peas while it simmers. Very tasty!

Really love this easy recipe! Wouldn't change a thing except adding to spice level. The recipe makes a low spice, but maybe that's dependent on the brand of hot paprika you use. I added 1/2 tsp cayenne pepper to bring it up a notch or two.

Tasted pretty good, but nothing special. I found the vinegar a bit overpowering, so added some brown sugar to balance it out. Like others, I found it to be missing something, so I stirred in some butter to give it a bit of richness that seemed to be missing. I also folded in some baby spinach at the end for a bit more veg and colour. This was overall just OK, so I probably won't make it again.

This was a very easy and tasty recipe to make. I served it for dinner last night along with Jeera Rice (basmati rice with cumin seeds). My husband is Indian and we love Indian food, we both thought it was very tasty, but not at all what Chicken Vindaloo is, in fact, we couldn't really compare it to anything. It was a yummy dish, but it was a VERY mild curry and not at all how Indian food bursts with flavor as soon as it touches your tongue. I will not be making this again.

This recipe turned out great, I loved everything about it. Because one review cited that it wasn't spicy enough, and that's what I was looking for, I added some garlic-chili sauce by the same company that makes Siracha hot sauce (another favorite of mine). It goes perfectly with the curry, paprika, and garlic seasonings already in the dish. I served mine in a bowl over a bed of brown rice along with some store bought nan grilled on the stove top using a grill pan and brushed with evoo. Awesome dish, and all in an hour on a busy week night!

I gave this only 2 stars because there was nothing really great about it. It was good, but it was also kind of plain.... not sure what it is missing, but it is missing something. If you like a bland curry, that this will be right up your alley. Would love some hints on what to add to it to make it POP!

There is nothing wrong with this recipe, it is very good. I just like to reserve the 5 stars for those recipes that are really outstanding. This is easy and tasty. I added 1/2 cup coconut milk in the end, just because I had some hanging around in my fridge. I also added a little sugar because I like it sweet and spicy.

So easy to make and delicious

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