Quick Chicken Vindaloo
70% authentic · Goan Indian-inspired
A simplified version of Chicken Vindaloo, using pre-made vindaloo paste and quicker cooking methods for a weeknight-friendly meal.
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Ingredients
- Boneless, skinless chicken breast or thighs, cubed500g
- Vindaloo paste (store-bought)3-4 tbsp
- Vegetable oil2 tbsp
- Onion, chopped1 medium
- Garlic, minced2 cloves
- White vinegar2 tbsp
- Water or chicken broth1/2 cup
- Saltto taste
- Fresh cilantro, choppedfor garnish
Steps
- 1
Heat vegetable oil in a pan over medium-high heat. Add chopped onion and sauté until softened.
- 2
Add minced garlic and sauté for 30 seconds until fragrant.
- 3
Add the cubed chicken and cook until lightly browned on all sides.
- 4
Stir in the vindaloo paste and cook for 1-2 minutes, coating the chicken.
- 5
Pour in the white vinegar and water/broth. Bring to a simmer.
- 6
Reduce heat, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
- 7
Adjust salt and vinegar if needed. The sauce should be tangy and spicy.
- 8
Garnish with fresh cilantro before serving.
