Chicken Vindaloo

Ingredients - Serves 4

• Oil - 2 tablespoons
• Salt - To taste
• Tomato - 1 large, finely chopped
• Onion - 1 large, finely chopped
• Cloves - 4
• Cinnamon stick - 1
• Fenugreek seeds - 1/2 teaspoon
• Mustard seeds - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 tablespoon
• Ginger - 1 inch piece, minced
• Garlic - 4 cloves, minced
• Vinegar - 2 tablespoons
• Chicken - 500 grams

Let's Get Started

1. Marinate the chicken with vinegar, garlic, ginger, red chili powder, and turmeric powder. Set aside for at least 30 minutes.
2. Heat oil in a pan and add cumin seeds, mustard seeds, fenugreek seeds, cinnamon stick, and cloves. Fry until they start to pop.
3. Add the chopped onion and sauté until it turns golden brown.
4. Add the marinated chicken to the pan and cook on high heat for 5 minutes.
5. Add the chopped tomato and salt. Cover the pan and cook on low heat for 20 minutes, or until the chicken is cooked through.
6. Serve the Chicken Vindaloo hot with rice or naan bread.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Calories: 350
• Fat: 15g
• Carbs: 20g
• Protein: 30g
• Sodium: 800mg
• Sugar: 5g