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Indian Chicken Vindaloo | Spicy 25-Minute Skillet
(0)
25 min
Quick
Gurkerl Küche
Ein feurig-würziges indisches Hendl-Vindaloo nach Goan-Art in nur 25 Minuten: Saftiges Hühnerfilet wird mit Knoblauch, Ingwer, Apfelessig und aromatischen Gewürzen scharf angebraten und in einer pikanten Paradeisersauce eingekocht. Perfekt serviert mit Basmatireis.
Ingredients
Preparation method
Preparation
Pat the chicken breast dry and cut into bite-sized pieces, about 2–3 cm. Peel and finely chop the onion, garlic, and ginger.
In a small bowl, mix the apple cider vinegar with garam masala, ground cumin, turmeric powder, sweet paprika powder, and 1 pinch of fine salt into a thick spice paste. Toss the chicken pieces briefly in it to coat.
Instructions
Cook the basmati rice in a pot of lightly salted water according to the package instructions for about 10–12 minutes until done, then keep covered and warm (or keep warm in an oven preheated to 60 °C).
Chef's tip
Tip for keeping warm: If you want to serve naan bread with it, briefly bake it in the oven at 180 °C (top/bottom heat) so that it turns wonderfully crispy.
Adjust spice level: For traditional Goan heat, you can also fry a fresh, finely chopped red chilli pepper together with the garlic and ginger.
45 min
Under an hour
