Chicken Vindaloo

5 from 1 vote

This Chicken Vindaloo is bold, tangy, and full of moist chicken breast chunks. Marinating the meat in vinegar, sugar, and spices lets the flavors infuse and tenderizes the chicken for a restaurant-quality curry without leaving home!

Prep Time10

Cook Time17

Marination Time1

Total Time1 27

Course: Main Course

Cuisine: Indian

Diet: Gluten Free

Skill Level: Beginner

Servings: servings

Author: Rena Awada

Ingredients

2 pounds boneless skinless chicken breast cubed
1 1/2 tablespoons olive oil
1 medium onion finely diced
1 tablespoon tomato paste
1/2 cup broth or stock

Marinade:

1/4 cup white vinegar
1 tablespoon brown sugar
4-5 cloves garlic minced
1 tablespoon crushed chili flakes or to taste
1 tablespoon garam masala
Kosher salt and pepper to taste

Instructions

Chop the 2 pounds boneless skinless chicken breast (cubed) and place it into a mixing bowl. In a small bowl, combine 1/4 cup white vinegar, 1 tablespoon brown sugar, 4-5 cloves garlic, 1 tablespoon crushed chili flakes, 1 tablespoon garam masala, and a good pinch each of Kosher salt and pepper. Pour the marinade over the chicken cubes and mix well to combine. Allow it to marinate for at least 1 hour to overnight (in the fridge).
Heat the 1 1/2 tablespoons olive oil in a large pan over medium heat.
Add the marinated chicken in a single layer and cook, undisturbed, for 3-4 minutes to nicely char. Stir the chicken and add the 1 medium onion (diced) and 1 tablespoon tomato paste. Continue to cook for 3 minutes.
Add the 1/2 cup broth or stock. Stir well to combine and bring the sauce to a bubble. Reduce the heat and allow to simmer for 8-10 minutes, until the sauce thickens and the chicken is fully cooked through.
Serve over cooked jasmine rice and enjoy!

Notes

Storage & Reheating:

Storage: Allow to cool, then transfer to an airtight container. Store in the fridge for up to 3 days. Alternatively, freeze for up to 3 months. If frozen, thaw overnight in the fridge before reheating.
Reheating: Stir the curry in a pot over a medium-low heat on the stove until piping hot. Alternatively, microwave individual portions in a microwave-safe bowl until piping hot.

Nutrition