Indian · Curry · Intermediate

Chicken vindaloo with basmati rice

Name: Chicken vindaloo with basmati rice
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 4 servings
Ingredients: 1000 g Chicken thigh; 3 unit Onions; 300 g Basmati rice; 250 ml Water; 200 g Crushed tomatoes; 60 ml White wine vinegar; 50 ml Oil; 8 clove Garlic; 25 g Fresh ginger; 20 g Chili; 10 g Coriander; 10 g Paprika; 10 g Sugar; 5 g Flocons de piment; 4 g Cumin; 3 g Mustard seeds; 2 g Cinnamon; 2 g Turmeric; 2 g Pepper; 1 g Green cardamom; 1 g Clove; 1 g Bay leaf; 1 pinch Salt

Vindaloo comes from Goa, on the west coast of India, where it is traditionally made with pork; this chicken version keeps all of its intensity. The meat marinates at length in a paste of vinegar, garlic and toasted spices, then simmers into a dark, glossy sauce. Hot, tangy and deep: a curry for heat lovers, served with basmati rice.

Dietary summary : contains alcohol · 3 unverified point(s)