A quick and easy recipe for Chicken Vindaloo, perfect for a weeknight as it requires no pre-marinating and cooks up easily in one pot.
1 1/2lb.chicken breastboneless, skinless, cut into 3/4" cubes
1 1/2tspginger pasteor 1 tsp grated fresh ginger
1 1/2tspmustard powder
1 1/2tspwhite or brown sugar
1/2tspred pepper flakesplus more, to taste, for more heat or omit for no heat
6Tbspvinegarwhite, white wine or red wine vinegar
2cupswater or chicken brothor a mixture of both
Chopped fresh cilantro or flat-leafed parsley
Prepare the spice mix by combining all the spices in a small bowl. Set aside.
In a large saucepan with a lid, heat 1 Tbsp oil over medium heat. Add cubed chicken and cook until you don't see any raw spots, 3-4 minutes. Remove from pot to a plate.
Add 1 Tbsp more oil to the pot. Add the diced onion and cook, stirring, until quite soft and starting to brown lightly, about 4-5 minutes. (I like to add a splash of water to the pot about half way through cooking onions, which loosens any brown bits on the bottom of the pan and flavours the onions). Add the garlic and ginger to the pot and cook, stirring, another 30-45 seconds. Add the prepared spice mix to the pot and cook, stirring, for 45 seconds - 1 minute. Add the tomato paste to the pot and stir to combine. Add the vinegar and water or chicken stock to the pot and stir. Return the chicken to the pot. Bring to a boil, then reduce heat to medium low and cover the pot with a lid.
Allow the curry to simmer covered for about 20 minutes, for the flavours to blend and the chicken to cook through. Remove the lid and simmer another further 10 minutes, stirring occasionally, to thicken the sauce.
Taste sauce and add salt as needed (it probably will need some to bring out all the flavours).
Serve garnished with chopped fresh cilantro or parsley, with basmati rice and Naan bread, if you like.
Be sure to read the "Cook's Notes" in the original post, where I share all my tips, options, substitutions and variations for this recipe!