Vindaloo is a tangy, spicy curry with origins in Portugal — the vin in vindaloo stands for “vinha de alhos”, or wine vinegar. The spiciness comes from a mix of warm spices such as cumin and coriander, as supplemented by a bit of cayenne. My husband would probably eat this dish every day if he could.
If you have time, marinate your chicken — or lamb, beef, pork — in some of the curry paste before cooking. If not, no worries. I prefer chicken thighs over chicken breasts because they carry more flavor. If have breasts on hand, they’re a fine choice.
As with most curries, this recipe is naturally gluten free. The list of ingredients is long, but don’t let that daunt you. The whole thing comes together very quickly!
By March 23, 2014Published:
- Yield: 6 - 8 Servings
- Prep: 20 mins
- Cook: 40 mins
- Ready In: 60 mins
Braising chicken thighs in the spicy and tangy vindaloo sauce results in a gluten-free dish that tastes great tonight...and is even better tomorrow.
- 2 teaspoons whole mustard seeds
- 1 teaspoon whole cumin seeds
- 2 teaspoons whole coriander seeds
- 2 whole cloves
- 1 1-inch piece fresh ginger peeled and roughly chopped
- 3 cloves garlic or to taste
- 1 large white or yellow onion roughly chopped
- 2 - 3 tablespoons white or apple cider vinegar or to taste; you want good vinegar flavor in this dish
- 1/2 teaspoon ground tumeric
- 1/2 - 1 teaspoon cayenne pepper or to taste
- 2 teaspoons salt or to taste
- 3 tablespoons water
- 1 1/2 pounds boneless, skinless chicken thighs cut into bite-sized pieces
- Salt and pepper for seasoning
- 3 tablespoons vegetable oil
- 3 cups water or chicken stock
- 4 - 5 white potatoes cut into bite-sized chunks
- 1 teaspoon honey or to taste
- Make the curry paste. In a small, hot skillet, toast the mustard seed, cumin seed, coriander seed, and cloves for a few minutes. The mustard seeds will start to pop and other seeds will start to brown. Cool slightly and grind in a spice grinder or clean coffee grinder.
- Add the ground spices, onion, garlic, ginger, vinegar, cayenne, tumeric, and salt to a blender. Add the water, and blend until you have a smooth paste.
- Season the chicken with salt and pepper. Rub approximately 2 tablespoons of the curry paste into the chicken. Refrigerate for an hour or overnight.
- Heat the vegetable oil in a large nonstick skillet or Dutch oven. Add the remaining vindaloo paste, and saute until the paste starts to brown, about five minutes. Add the chicken, and brown on all sides, about ten minutes.
- Add the water or broth, the potatoes, and honey. Cover the pan, and cook the vindaloo until the chicken and potatoes are cooked through, approximately 35 - 40 minutes. Stir occasionally.
- Taste the sauce and adjust the seasonings if necessary. Serve over steamed rice.