Spicy Chicken Vindaloo with Fluffy Basmati Rice
Spicy Chicken Vindaloo with Fluffy Basmati Rice
Ingredients
For the Chicken Vindaloo Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/4 cup white vinegar
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper, adjust to taste
- 1/2 teaspoon red chili powder, adjust to taste
- 1/2 teaspoon black pepper
- 1 teaspoon salt
For the Vindaloo Curry
- 2 tablespoons vegetable oil
- 1 yellow onion, large, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 cup canned crushed tomatoes
- 1/2 cup water
- 1 teaspoon granulated sugar
- 1 teaspoon garam masala
- 1/4 cup fresh cilantro, chopped, for garnish
For the Basmati Rice
- 1 1/2 cups basmati rice
- 3 cups water
- 1/2 teaspoon salt
Instructions
- 1
In a large mixing bowl, combine the cut chicken thighs with all marinade ingredients (white vinegar, minced garlic, grated ginger, ground cumin, ground coriander, turmeric powder, cayenne pepper, red chili powder, black pepper, and salt). Mix thoroughly to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 20 minutes, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min
- 2
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until it softens and becomes translucent, about 5 to 7 minutes. Add the additional minced garlic and grated ginger, then cook for another 1 to 2 minutes until fragrant.
⏱️ 7 min
- 3
Add the marinated chicken to the pot. Increase the heat to medium-high and cook, stirring occasionally, until the chicken pieces are lightly browned on all sides, which should take about 8 to 10 minutes.
⏱️ 9 min
- 4
Stir in the canned crushed tomatoes, 1/2 cup of water, and granulated sugar. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 20 to 25 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
⏱️ 20 min
- 5
While the curry simmers, rinse the basmati rice under cold running water in a fine-mesh sieve until the water runs clear. This removes excess starch and helps prevent stickiness.
⏱️ 1 min
- 6
In a medium saucepan, combine the rinsed basmati rice, 3 cups of water, and 1/2 teaspoon of salt. Bring the mixture to a rolling boil over high heat.
⏱️ 5 min
- 7
Once boiling, immediately reduce the heat to the lowest setting, cover the saucepan tightly with a lid, and simmer for exactly 15 minutes. Do not lift the lid during this time.
⏱️ 15 min
- 8
After 15 minutes, remove the saucepan from the heat and let it stand, still covered, for 5 to 10 minutes. This allows the rice to steam and become fluffy. Fluff the cooked rice gently with a fork before serving.
⏱️ 5 min
- 9
Back to the curry: Stir in the garam masala. Taste the vindaloo and adjust seasoning (salt, chili, or sugar) if needed. Remove from heat.
⏱️ 1 min
- 10
Serve the spicy chicken vindaloo hot over the fluffy basmati rice. Garnish generously with fresh chopped cilantro.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken Vindaloo with Fluffy Basmati Rice
Ingredients
For the Chicken Vindaloo Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/4 cup white vinegar
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper, adjust to taste
- 1/2 teaspoon red chili powder, adjust to taste
- 1/2 teaspoon black pepper
- 1 teaspoon salt
For the Vindaloo Curry
- 2 tablespoons vegetable oil
- 1 yellow onion, large, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 cup canned crushed tomatoes
- 1/2 cup water
- 1 teaspoon granulated sugar
- 1 teaspoon garam masala
- 1/4 cup fresh cilantro, chopped, for garnish
For the Basmati Rice
- 1 1/2 cups basmati rice
- 3 cups water
- 1/2 teaspoon salt
Instructions
- 1
In a large mixing bowl, combine the cut chicken thighs with all marinade ingredients (white vinegar, minced garlic, grated ginger, ground cumin, ground coriander, turmeric powder, cayenne pepper, red chili powder, black pepper, and salt). Mix thoroughly to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 20 minutes, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min - 2
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until it softens and becomes translucent, about 5 to 7 minutes. Add the additional minced garlic and grated ginger, then cook for another 1 to 2 minutes until fragrant.
⏱️ 7 min - 3
Add the marinated chicken to the pot. Increase the heat to medium-high and cook, stirring occasionally, until the chicken pieces are lightly browned on all sides, which should take about 8 to 10 minutes.
⏱️ 9 min - 4
Stir in the canned crushed tomatoes, 1/2 cup of water, and granulated sugar. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 20 to 25 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
⏱️ 20 min - 5
While the curry simmers, rinse the basmati rice under cold running water in a fine-mesh sieve until the water runs clear. This removes excess starch and helps prevent stickiness.
⏱️ 1 min - 6
In a medium saucepan, combine the rinsed basmati rice, 3 cups of water, and 1/2 teaspoon of salt. Bring the mixture to a rolling boil over high heat.
⏱️ 5 min - 7
Once boiling, immediately reduce the heat to the lowest setting, cover the saucepan tightly with a lid, and simmer for exactly 15 minutes. Do not lift the lid during this time.
⏱️ 15 min - 8
After 15 minutes, remove the saucepan from the heat and let it stand, still covered, for 5 to 10 minutes. This allows the rice to steam and become fluffy. Fluff the cooked rice gently with a fork before serving.
⏱️ 5 min - 9
Back to the curry: Stir in the garam masala. Taste the vindaloo and adjust seasoning (salt, chili, or sugar) if needed. Remove from heat.
⏱️ 1 min - 10
Serve the spicy chicken vindaloo hot over the fluffy basmati rice. Garnish generously with fresh chopped cilantro.
⏱️ 1 min