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Indian Chicken Vindaloo | Fiery-Spicy in 25 Min.
(0)
25 min
Quick
Gurkerl Küche
Würzig-scharfes indisches Hendl Vindaloo in aromatischer Tomaten-Essig-Sauce mit Basmatireis – in nur 25 Minuten auf dem Tisch!
Ingredients
Preparation method
Preparation
Cook the basmati rice in lightly salted water for about 10–12 minutes according to the package instructions until tender. Wash the coriander, shake dry, and roughly chop. Pat the chicken breast dry and cut into approx. 2–3 cm cubes.
Peel and finely chop the onion, garlic, and ginger. In a bowl, mix the chicken pieces with the white wine vinegar, garam masala, ground cumin, turmeric, and a generous pinch of salt, then leave to marinate briefly.
Cooking & Serving
Heat the clarified butter (ghee) in a large pan. Sauté the chopped onion over medium heat for 3–4 minutes until translucent. Add the garlic and ginger and cook for 1 minute until fragrant.
Chef's tip
For a milder version, use slightly fewer spices or serve with a spoonful of cool plain yogurt.
Typical of an authentic vindaloo is the combination of subtle vinegar acidity and warming spices – the white wine vinegar makes the meat especially juicy.
45 min
Under an hour
