Oven-Braised Chicken Vindaloo

Chicken vindaloo is a spicy, tangy Indian stew dish. Typically it is made with chicken marinated in a blend of spices that includes garlic, ginger, and vinegar, giving it a distinct sour flavor. The name "vindaloo" comes from a Portuguese dish where meat is marinated in garlic and wine vinegar, reflecting the dish's Portuguese influence. Depending on your palate, you can increase the amount of cayenne pepper and/or chili peppers to suit your taste.

Course Main Course

Cuisine Indian

Keyword Chicken Vindaloo

Prep Time 25

Cook Time 1 30

Total Time 1 55

Servings

Calories 339kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

1 Dutch Oven/Oven Proof Pot with Lid

Ingredients

3 pounds boneless skinless chicken thigh trimmed and cut into 1½-inch pieces
Salt and pepper
3 tablespoons vegetable oil
3 onions chopped fine
8 garlic cloves minced
1 tablespoon paprika
¾ teaspoon ground cumin
½ teaspoon ground cardamom
¼ teaspoon cayenne pepper
¼ teaspoon ground cloves
3 tablespoons all-purpose flour
1½ cups low-sodium chicken broth
1 14.5-ounce can diced tomatoes
2 tablespoons red wine vinegar
1 tablespoon mustard seeds
2 bay leaves
1 teaspoon sugar
¼ cup minced fresh cilantro

Instructions

Adjust oven rack to lower-middle position and heat oven to 325 degrees.
Pat chicken dry with paper towels and season with salt and pepper.
Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add half of chicken and brown well, about 8 minutes; transfer to bowl. Repeat with 1 tablespoon oil and remaining chicken.
Add remaining 1 tablespoon oil to now-empty pot and place over medium heat until shimmering.
Add onions and ¼ teaspoon salt and cook until softened, 5 to 7 minutes.
Stir in garlic, paprika, cumin, cardamom, cayenne, and cloves and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
Gradually whisk in broth, scraping up any browned bits and smoothing out any lumps.
Stir in tomatoes with their juice, vinegar, mustard seeds, bay leaves, sugar, and browned chicken with any accumulated juice. Bring to simmer.
Cover pot, place in oven, and cook until chicken is tender, about 1 hour.
Remove stew from oven and remove bay leaves.
Stir in cilantro, season with salt and pepper to taste, and serve.

Notes

Do not substitute chicken breasts. Serve with rice.

Recipe source: Americas Test Kitchen

SPICE NOTES: Indian food tends to be a little too hot and spicy for our palates. The recipe, as written, is mild. Increase the spice or add chili peppers (not included in this recipe) if you like hot and spicy! Be sure to season with salt, to taste. I use Diamond Crystal Salt.

Weight Watchers 2025 Points, Diabetic Plan 9 points

Calories
432
Total lipid (fat)
18 g
Fatty acids, total saturated
3 g
Fatty acids, total trans
0 g
Fatty acids, total monounsaturated
9 g
Fatty acids, total polyunsaturated
4 g
Cholesterol
215 mg
Sodium, Na
1031 mg
Carbohydrate, by difference
18 g
Fiber, total dietary
4 g
Sugars, total including NLEA
6 g
Protein
49 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition