Quick Chicken Vindaloo

Quick Chicken Vindaloo is a flavorful and spicy Indian dish that can be prepared in a relatively short amount of time. The chicken is marinated in a mixture of curry powder, hot paprika, and black pepper, which adds a bold and aromatic flavor to the dish. This marinade helps to infuse the chicken with a rich and robust flavor profile. It is recommended to let the chicken marinate for at least 15 minutes to allow the spices to penetrate the meat. The chicken is then cooked with onions, garlic, ginger, diced tomatoes, vinegar, and water, creating a rich and tangy sauce.

The combination of spices, tomatoes, and vinegar gives the dish its characteristic tanginess and heat. The chicken is simmered until tender and fully cooked, allowing the flavors to meld together. It is commonly garnished with fresh cilantro, adding a fresh and herbaceous element to the dish.

The final dish is rich in flavors, with the chicken absorbing the spices and tanginess from the tomato-vinegar base. The vibrant red color and the aroma of the spices make Quick Chicken Vindaloo a visually appealing and enticing dish.

Quick Chicken Vindaloo is a delicious and satisfying meal that pairs well with rice or naan bread. It is a popular choice for those who enjoy spicy and flavorful Indian cuisine, and it can be easily customized to suit individual spice preferences.

SERVES: 4

INGREDIENTS:

• 1 1/2 Tbs. curry powder
• 2 tsp. hot paprika
• 3/4 tsp. freshly ground black pepper; more as needed
• 1 1/2 lb. boneless, skinless chicken thighs, trimmed and cut into 3/4- to 1-inch pieces
• 8 medium cloves garlic, minced
• 4 Tbs. red-wine vinegar
• 1 tsp. kosher salt; more as needed
• 2 Tbs. canola oil
• 1 medium yellow onion, thinly sliced
• 1 Tbs. grated fresh ginger
• 1 14 1/2-oz. can diced tomatoes, drained; 1/3 cup juice reserved
• 3 Tbs. chopped fresh cilantro

INSTRUCTIONS:

1. In a small bowl, stir the curry powder, paprika, and pepper. Put the chicken in a medium nonreactive bowl, sprinkle with 1 Tbs. of the curry powder mixture, about half of the garlic, the vinegar, and 3/4 tsp. salt; toss to coat. Set aside at room temperature.
2. Heat the oil in a 10- to 11-inch, straight-sided sauté pan over high heat until shimmering. Add the onion and 1/4 tsp. salt and cook, stirring occasionally with a wooden spoon, until it softens and begins to brown around the edges, 4 to 5 minutes. Reduce the heat to medium-high, add the ginger, the remaining garlic, and the remaining curry powder mixture and cook, stirring, until fragrant and well combined, about 45 seconds.
3. Add the tomatoes and mix to combine, scraping the bottom of the pan with the spoon. Stir in the chicken, reserved tomato juice, remaining 2 Tbs. vinegar, and 2/3 cup water. Bring to a boil, cover partially, reduce the heat to medium, and simmer, stirring occasionally, until the chicken is tender and cooked through, 15 to 20 minutes. Season to taste with salt and pepper. Serve sprinkled with the cilantro.

NUTRITIONAL INFORMATION:

PER SERVING

•  360 CALORIES | 33G PROTEIN | 12G CARB | 20G TOTAL FAT | 4G SAT FAT |
  9G MONO FAT | 5G POLY FAT | 110MG CHOL | 670MG SODIUM | 2G FIBER

NOTE:

• Vindaloo is an extremely spicy Indian curry dish; this version has heat but doesn’t overwhelm. Serve with jasmine rice and store-bought naan.