Easy Chicken Vindaloo

Serves: up to 9 | Cooking time: 40 minutes

Developed by Sean Peters of My Body My Kitchen, exclusively for Farmer Focus!

“Vindaloo is a spicy Indian dish made by marinating a protein in vinegar, spices and garlic; it is actually an Indianization of a Portuguese dish. It is not uncommon to find vindaloo made with potatoes, however, although the term “aloo” means potatoes in Hindi, “vindaloo” is more of a play on the name of the original Portuguese dish “carne de vinha d’alhos” which means “’meat with wine garlic marinade”.

INGREDIENTS

  • 2 1/2 lbs Farmer Focus Boneless Thighs or Legs

  • 1-2 Green Chiles (Jalapeno or Serrano), chopped

  • 1 Medium Onion, minced

  • 1 Cup Crushed Tomatoes

  • 1/2 Cup Water

  • 1/4 Cup Red Wine Vinegar

  • 2 Tbsp Cooking Oil

  • Garnish: Red Pepper Flakes & Cilantro

Marinade

  • 1” Ginger root

  • 1/4 Cup Red Wine Vinegar

  • 6 Cloves Garlic

  • 1 Tbsp Smoked Paprika

  • 1 Tbsp Turmeric

  • 1 Tsp Ground Cumin

  • 1 Tsp Ground Cinnamon

  • 1/2 Tsp Ground Cloves

  • 1/2 Tsp Black Pepper

  • Salt to taste


INSTRUCTIONS

See the full My Body My Kitchen post for instructions.

MORE FROM My Body My Kitchen

More Recipes
Like this

View All Recipes
Unicorns In The Kitchen Middle Eastern Chicken and Rice with Farmer Focus Chicken Breast
Breasts

Middle Eastern Chicken and Rice

  Made in Partnership with Unicorns In The Kitchen Celebrate Ramadan and Eid with Halal Certified chicken from Farmer Focus. “This Middle Eastern one-pan chicken and rice recipe is one of our family favorites. The chicken is seasoned with warm spices, and the rice is fluffy and tender.”
Halal Chicken & Yellow Rice with white sauce
Boneless Skinless Thighs

Halal Cart Chicken and Rice

“Street food is loved by everyone no matter where you’re from. From chicken shawarma and doner kebab to kumpir and arayes, Middle Eastern and Mediterranean street food is known for its bright flavors. Halal cart chicken and rice is no exception and has been a staple of NYC street food scene for a long time.” – Unicorns In The Kitchen