Indian 50 min

Chicken Vindaloo

Name: Chicken Vindaloo
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1.5 lbs chicken thighs, cubed; 6 dried Kashmiri red chilies, soaked; 1 tsp cumin seeds; 1 tsp mustard seeds; 1 tsp black peppercorns; 6 cloves garlic; 1 inch ginger; 1/4 cup white vinegar; 1 large onion, diced; 2 tbsp vegetable oil; 1 tsp turmeric; 1 can (14 oz) diced tomatoes; 1 tsp sugar; Salt to taste

SpicyCurryIndian

Ingredientsfor 2

380

Cal

34g

Protein

14g

Carbs

20g

Fat

11.5 lbs chicken thighs, cubed
26 dried Kashmiri red chilies, soaked
31 tsp cumin seeds
41 tsp mustard seeds
51 tsp black peppercorns
66 cloves garlic
71 inch ginger
81/4 cup white vinegar
91 large onion, diced
102 tbsp vegetable oil
111 tsp turmeric
121 can (14 oz) diced tomatoes
131 tsp sugar
14Salt to taste

Order ingredients on Instacart

Instructions

1
Grind soaked chilies, cumin seeds, mustard seeds, peppercorns, garlic, ginger, and vinegar into a smooth paste.
2
Marinate chicken in this paste for at least 1 hour, ideally overnight.
3
Heat oil in a heavy pot. Cook onion until golden brown, about 8 minutes.
4
Add marinated chicken with all the paste. Stir on high heat for 3-4 minutes.
5
Add turmeric, diced tomatoes, and sugar. Stir well.
6
Cover and simmer on low heat for 35-40 minutes until chicken is very tender and sauce is thick.
7
The sauce should be tangy, spicy, and deep red. Serve with steamed rice.