Chicken Vindaloo

An Indian curry dish with origins from Portugal. Originally made with pork, preserved with garlic and vinegar, this dish incorporated spices and heat used in traditional Indian dishes. Traditionally a very hot dish, you can control the heat in this dish by reducing the amount of red chili/pepper flakes and using jalapenos. If you want a hotter, use ghost peppers in place of the serrano peppers and/or use Hungarian paprika. Marinade the chicken for at least an hour or over night for improved flavor.

Serve with white rice and naan, along with a small salad or steamed vegetables for a complete meal. Check out this recipe for a simple and delicious Naan.

Prep: 10 mins

Marinate:1 to 24 hours

Cook: 20 mins

Total:30 mins active

Servings: 6