Chicken Vindaloo

Spicy hot Indian chicken curry with Kashmiri peppers
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Prep Time 1 hour
Cook Time 30 minutes
Marinade 4 hours
Total Time 5 hours 30 minutes
Course Main Course
Cuisine Indian
Servings 6

Ingredients
  

Vindaloo Spice Mix

  • 4 tsp cumin seeds
  • 4 tsp coriander seeds
  • 40 black peppercorns
  • 8 green cardamoms
  • 8 cloves
  • 2 inch cinnamon stick
  • 16 dried Kashmiri whole red chiles de-seeded, de-stemmed and broken into half

Marinade

  • 3 TBS Vindaloo Spice Mix
  • 1 TBS ginger squeeze tube
  • 2 TBS garlic squeeze tube
  • 4 TBS red wine vinegar
  • 2 tsp kosher salt
  • 2 lb chicken breast cut in bite size pcs

Cooking the Curry

  • 4 TBS coconut oil
  • 1 tsp mustard seeds
  • 1 large onion finely diced
  • 2 medium potatoes optional, cut into small cubes
  • 14.5 oz can diced tomatoes drained
  • 2 TBS tomato paste
  • ½ tsp turmeric
  • 1 TBS Kashmiri chili powder
  • ½ cup water or chicken broth
  • Salt to taste and Cilantro – for garnish

Instructions
 

  • Add all the spices to a frying pan and lightly toast until aromatic, 2-3 mins. Transfer to a plate and let cool completely. Grind in a spice grinder to make a fine powder.
  • Mix all the Marinade ingredients in a medium bowl. Add chicken and coat well. Soak for minimum 20 mins or up to overnight in frig.
  • Heat coconut oil in a deep sauté pan. Add mustard seeds and wait until they start to pop. Add onions and cook for ~10 mins on medium-high heat. Stir frequently until onions turn soft without browning.
  • Add marinated chicken, tomatoes and tomato paste, turmeric, Kashmiri chili powder (and optional potatoes) and mix well. Add water and stir. Cover the pot and cook on medium heat for 20-25 mins until the chicken has cooked through. Add more water as needed. Add salt to taste.
  • Garnish with chopped cilantro and serve.