Chicken Vindaloo with Garlic Naan
Ingredients
- For Chicken Vindaloo
- 1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, chopped or 1 cup canned diced tomatoes
- 1/4 cup white vinegar
- 1 teaspoon turmeric powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1–2 teaspoons red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt (adjust to taste)
- 1 cup water or chicken stock
- Fresh cilantro leaves for garnish
- For Garlic Naan
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 1/2 teaspoon salt
- 2 tablespoons plain yogurt
- 2 tablespoons vegetable oil
- 3/4 cup warm water
- 2–3 garlic cloves, minced
- 2 tablespoons melted butter
- Optional: chopped fresh cilantro for garnish
Instructions
- Prep Ingredients: Chop onions, garlic, ginger, and tomatoes. Cut chicken into bite-sized pieces.
- Cook Aromatics: Heat oil, sauté onions, garlic, and ginger until fragrant.
- Bloom Spices: Add turmeric, cumin, coriander, chili, paprika, cinnamon, and salt. Stir for a minute.
- Brown Chicken: Add chicken pieces and cook until lightly golden.
- Add Tomatoes and Vinegar: Mix in tomatoes and vinegar, cook briefly.
- Simmer: Add water/stock, cover, and simmer until chicken is cooked and sauce thickened.
- Finish Curry: Add garam masala, garnish with cilantro.
- Prepare Naan Dough: Mix yeast, water, sugar, flour, salt, yogurt, and oil. Knead and let rise.
- Shape and Cook Naan: Roll dough, cook in skillet until golden, brush with garlic butter.
- Serve: Plate curry alongside garlic naan for dipping and scooping.