Made with AI
Chicken Vindaloo
Ingredients
- boneless skinless chicken breast400 g
- vegetable oil1 tablespoon
- onion1 large
- garlic2 cloves
- ginger1 tablespoon
- tomatoes2 medium
- vindaloo curry paste2 tablespoons
- chili powder1 teaspoon
- ground cumin1 teaspoon
- ground coriander1 teaspoon
- turmeric1 teaspoon
- apple cider vinegar1 tablespoon
- water200 ml
- salt1 teaspoon
Instructions
- 1
Cut the chicken breast into bite-sized pieces and set aside.
- 2
Finely chop the onion, garlic, and ginger. Dice the tomatoes.
- 3
Heat the vegetable oil in a large pan over medium heat.
- 4
Add the chopped onion and sauté for 4-5 minutes until golden brown.
- 5
Add the garlic and ginger, and cook for another 1-2 minutes until fragrant.
- 6
Stir in the vindaloo curry paste, chili powder, ground cumin, ground coriander, and turmeric. Cook for 1 minute, stirring constantly.
- 7
Add the diced tomatoes and cook for 3-4 minutes until they soften.
- 8
Add the chicken pieces to the pan and stir well to coat with the spices.
- 9
Pour in the apple cider vinegar and water. Add salt and mix well.
- 10
Bring to a simmer, cover, and cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
- 11
Taste and adjust seasoning if needed. Serve hot with rice or naan.
