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Prep 30 mins
Cook 45 mins
We had an Indian potluck at work and I made this dish. Everyone loved it and there was not one drop left. Several people asked for the recipe so I decided to post it here. I used several different recipes (including Crock Pot Chicken Vindaloo ) and combined them to come up with what I thought would be a good, fairly easy Vindaloo recipe. I noticed a lot of Vindaloo recipes call for Cardamom but I didn't have it on hand and at $12 for a small bottle, didn’t use it. I am not sure what addition the cardamom would make, but if you have it on hand you could add about 1/4 teaspoon to the Garlic Red Chili Paste.
- 2 tablespoons olive oil
- 3 medium onions (sliced into thin slivers)
- 3 tablespoons cider vinegar
Garlic Red Chile Paste
- 6 garlic cloves (minced)
- 3 tablespoons fresh ginger (about 1-inch peeled and coarsely chopped)
- 3 tablespoons curry powder
- 4 tablespoons cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon clove (ground)
- 1 tablespoon ground mustard
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1⁄2 cup brown sugar, packed
- 1 teaspoon cinnamon
- 2 cups ketchup (I only use Heinz)
- 1 cup water
- 2 lbs boneless skinless chicken breasts, cut into bite sized pieces
Rice and Garnish
- basmati rice
- chopped cilantro (optional)
- Slice the onions into fairly thin slivers. Heat 2 tablespoons oil in a dutch oven. When the oil is very hot, add the onions. Turn the stove down to a low heat, so the onions just gently sauté. After around 3 minutes they should be starting to caramelize. Gradually turn up the heat and keep stirring the onions. You want them to brown quite heavily without burning.
- Add the vinegar, it will sizzle, and after a while will evaporate. Keep stirring. Fry for several more minutes, until the onions are very brown, but not burnt.
- Put the onions (let as much oil as possible drip back into the pan) in a food processor with the ingredients for the Garlic Chili Paste and process until smooth.
- Add a little more oil to the pan you used for the onion and add the chicken. Sauté the chicken for about 5 minutes.
- Add the Garlic Chili paste and mix well. Stir the water into the gravy and stir until blended.
- Cover the skillet simmer on for 40-45 minutes until the chicken is tender and ready to be served.
- Garnish with cilantro (if desired) and serve with hot white Basmati rice.
- ****Crock Pot Version***.
- Cut the water back to 1 cup. After adding the water and stirring well, simmer for 10 minutes and then put in a crock pot, and cook on low for 4 hours.
This is an *excellent* vindaloo - perfectly seasoned and made with ingredients I already have. It was very simple to prepare and I would recommend this to anyone who loves great Indian food! Delicious!