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Indian Chicken Vindaloo | Fiery & Spicy 25-Minute Skillet
(0)
25 min
Quick
Gurkerl Küche
Holen Sie sich den feurig-würzigen Klassiker aus Goa direkt nach Hause! Zartes Hendlbrustfilet trifft auf eine pikante, fein säuerliche Vindaloo-Sauce mit aromatischem Ingwer, Knoblauch, Apfelessig und indischen Gewürzen. In nur 25 Minuten fertig auf dem Tisch – perfekt serviert mit duftendem Basmatireis und frischem Koriander.
Ingredients
Preparation method
Preparation & marinade
Pat the chicken breast dry and cut into bite-sized cubes. Peel and finely grate or mince the garlic and ginger. Peel the onions and cut into thin strips.
In a bowl, mix apple cider vinegar, tomato paste, chili powder, turmeric powder, ground cumin, garam masala, and half of the grated garlic and ginger with a pinch of salt to form an aromatic spice paste. Toss the chicken pieces in it and let marinate briefly.
Preparation & cooking
In a pot, bring the basmati rice to a boil with twice the amount of lightly salted water, then cover and let simmer on low heat for approx. 12 minutes until cooked.
Chef's tip
If you prefer it milder, reduce the chili powder to a pinch or serve with a spoonful of cool sour cream or plain yogurt.
Leftovers reheat wonderfully the next day – once thoroughly infused, the vindaloo sauce tastes almost even more aromatic!
45 min
Under an hour
