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Quick Chicken Vindaloo | Ready in 25 Minutes
(0)
25 min
Quick
Gurkerl Küche
Ein feurig-aromatischer Klassiker der indischen Küche: zarte Hendlbrust in einer pikanten, leicht säuerlichen Tomaten-Vindaloo-Sauce mit feinen Gewürzen. Perfekt für ein schnelles, wärmendes Abendessen.
Ingredients
Preparation method
Preparation & Marinating
Rinse the chicken breast under cold water, pat dry, and cut into bite-sized pieces. Finely chop or grate the garlic and ginger. In a bowl, mix the chicken pieces with the white wine vinegar, half of the garlic and ginger, as well as the turmeric, cumin, chilli powder, and salt, and let marinate briefly.
Preheat the oven to 180 °C conventional heat to warm up the naan bread later. Cook the basmati rice in lightly salted water according to the package instructions for about 12 minutes until done.
Preparing the Vindaloo
Finely dice the onions. In a large frying pan or braising pot, heat the clarified butter (ghee). Sauté the onions over medium heat for about 4 minutes until golden brown. Add the remaining garlic and ginger and sauté for 1 minute.
Chef's tip
Adjusting the heat level: If you prefer it milder, reduce the chilli powder to a pinch or round off the sauce at the end with a spoonful of yoghurt.
Storage: The finished vindaloo keeps covered in the fridge for 2–3 days – once infused, it tastes even more aromatic the next day.
45 min
Under an hour
