Recipe
Spicy Tangy Vindaloo Curry
Fiery Flavors: A Spicy Twist on Vindaloo Curry
4.7 out of 5
Indulge in the vibrant flavors of Indian cuisine with this Spicy Tangy Vindaloo Curry. Bursting with aromatic spices and a tangy kick, this dish is a true representation of the bold and fiery flavors that Indian cuisine is known for.
Metadata
Preparation time
20 minutes
Cooking time
30 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Low-carb, Keto-friendly, Paleo-friendly
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Nut-free, Soy-free, Egg-free
Ingredients
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500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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2 onions, finely chopped 2 onions, finely chopped
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4 cloves of garlic, minced 4 cloves of garlic, minced
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1-inch piece of ginger, grated 1-inch piece of ginger, grated
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2 teaspoons cumin powder 2 teaspoons cumin powder
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2 teaspoons coriander powder 2 teaspoons coriander powder
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1 teaspoon turmeric powder 1 teaspoon turmeric powder
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1 teaspoon mustard seeds 1 teaspoon mustard seeds
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2 teaspoons paprika 2 teaspoons paprika
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1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
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2 tablespoons tomato paste 2 tablespoons tomato paste
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3 tablespoons vinegar 3 tablespoons vinegar
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1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
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Salt to taste Salt to taste
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Fresh cilantro, for garnish Fresh cilantro, for garnish
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 15g, 3g
- Carbohydrates (total, sugars): 10g, 4g
- Protein: 35g
- Fiber: 2g
- Salt: 1.5g
Preparation
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1.Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and cook until they turn golden brown.
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2.Add the minced garlic and grated ginger to the pan and sauté for another minute.
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3.In a small bowl, combine the cumin powder, coriander powder, turmeric powder, mustard seeds, paprika, and chili powder. Mix well.
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4.Add the spice mixture to the pan and cook for a minute, stirring continuously to release the flavors.
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5.Add the chicken pieces to the pan and cook until they are browned on all sides.
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6.Stir in the tomato paste and vinegar, ensuring that the chicken is well coated.
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7.Pour in the chicken broth and season with salt to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender.
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8.Garnish with fresh cilantro and serve hot with naan bread or steamed rice.
Treat your ingredients with care...
- Chicken — Ensure that the chicken is cut into bite-sized pieces to ensure even cooking and maximum flavor absorption.
Tips & Tricks
- For an extra spicy kick, add more chili powder or fresh green chilies.
- Marinating the chicken in the spice mixture overnight will intensify the flavors.
- Adjust the amount of vinegar according to your taste preference for tanginess.
- Garnish with a squeeze of fresh lemon juice for an added burst of flavor.
- Leftovers taste even better the next day as the flavors continue to develop.
Serving advice
Serve the Spicy Tangy Vindaloo Curry with steamed basmati rice or naan bread. A side of cooling cucumber raita or a fresh green salad will complement the spicy flavors of the curry.
Presentation advice
Garnish the curry with a sprinkle of fresh cilantro leaves and a drizzle of yogurt for an attractive presentation. Serve it in a vibrant colored bowl to enhance the visual appeal.
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