Spicy Tangy Vindaloo Curry

Ingredients

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 teaspoons cumin powder 2 teaspoons cumin powder
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 3 tablespoons vinegar 3 tablespoons vinegar
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• Salt to taste Salt to taste
• 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

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and cook until they turn golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pan and sauté for another minute.
3. 3.
   In a small bowl, combine the cumin powder, coriander powder, turmeric powder, mustard seeds, paprika, and chili powder. Mix well.
4. 4.
   Add the spice mixture to the pan and cook for a minute, stirring continuously to release the flavors.
5. 5.
   Add the chicken pieces to the pan and cook until they are browned on all sides.
6. 6.
   Stir in the tomato paste and vinegar, ensuring that the chicken is well coated.
7. 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.
8. 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.