What in the world is a vindaloo you might ask? A vindaloo is basically an Indian curry dish that’s made with beef, chicken, or lamb. It’s extremely flavorful and produces delicious aromatics. Your whole house will smell like a vindaloo. I personally like when my whole house smells like what I’m cooking. Some people might have differing thoughts on that and that’s ok.
This chicken vindaloo gets most of its flavor from the vindaloo paste, some dry vermouth, and chicken stock. The garlic in the vondaloo paste may seem excessively overpowering before its cooked, but trust me, it balances out after everything cooks down. This paste is the backbone complimented perfectly by caramelized onions and some dried fruit. And yes, the caramelized onions are PERFECT!
I used whole bone-in chicken thighs because chicken thighs are oh so tender. I suppose cubes of chicken breasts could work too. Just make sure to cut the chicken breasts into cubes because if left whole I feel they would be too tough.
You can make this dish spicy. Actually, I believe vindaloos are supposed to be spicy. I left anything spicy out of mine so this recipe would be more “family friendly”. But if you desire some spice, go ahead and add some! Use cayenne pepper to kick it up.
The customizability of vindaloo
The meat: You can use chicken, beef, veal, pork or lamb
The dried fruit: Pick the dried fruit of your choice to use in this dish. I used dried apricots.
The spicy factor: Spice this up as much or as little as you want.
Enjoy an international vacation in taste with this recipe. Its an easy way to sneak in a bit of international culture (culinarily speaking) to your kids too. 🙂 Serve this vindaloo over white rice .
- 3-4 pounds of skinless bone-in chicken thighs
- 1 large yellow onion (thinly sliced)
- 1/4 cup dried apricots (diced)
- 1/2 cup chicken stock
- 1/4 cup dry vermouth
- 2 tablespoons of vindaloo paste (recipe below)
- 1/4 cup vegetable oil
- [b]For the vindaloo paste[/b]
- 6 cloves of garlic or 5 large cloves
- 2 tablespoons red wine vinegar
- 1 tablespoon peeled and minced ginger
- 1 1/2 teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon dry mustard
- 1 teaspoon coriander
- Heat the vegetable oil in a large skillet over medium low heat. Place the chopped onions and diced dried apricots into the skillet and slowly brown the onions for 10 minutes stirring often with a wooden spoon.
- Stirring constantly, stir the vindaloo paste into the onion and apricot mixture for about 20 seconds so that the onions are coated.
- Place the chicken into the skillet making sure to coat the chicken well in the vindaloo and onion mixture. Slightly cook the chicken on both sides for 3 minutes per side.
- Pour in the dry vermouth and chicken stock. Scrape any of the browned bits from the bottom and sides of the pan. Bring to a simmer, cover with a lid, and turn down the heat to a low simmer. Cook for 2 hours so that the chicken is very tender. Flip the chicken an hour into cooking and scoop sauce over it.
- Server over white rice and enjoy!