CHICKEN VINDALOO WITH CUCUMBER RAITA RECIPE
Chicken Vindaloo is a popular Indian dish known for its spicy and tangy flavors. This recipe combines tender chicken pieces with a blend of aromatic spices, creating a flavorful and satisfying dish. The vindaloo masala powder, along with ginger, garlic, and vinegar, gives the chicken a rich and tangy taste. Pair it with refreshing cucumber raita, made with yogurt and grated cucumber, to balance out the spiciness of the chicken vindaloo. This dish is a great option for those following an Indian weight loss plan as it is packed with protein and essential nutrients.
INGREDIENTS
For Chicken Vindaloo:
- 1 kg chicken, cut into pieces
- 2 onions, finely chopped
- 4 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 tablespoons vindaloo masala powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon vinegar
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh cilantro leaves for garnish
For Cucumber Raita:
- 1 cup plain yogurt
- 1 cucumber, grated
- 1/2 teaspoon cumin powder
- Salt to taste
INSTRUCTIONS
For Chicken Vindaloo:
In a large bowl, marinate the chicken pieces with vindaloo masala powder, turmeric powder, red chili powder, vinegar, and salt. Let it marinate for at least 30 minutes.
Heat oil in a deep pan or pot over medium heat. Add the chopped onions and sauté until they turn golden brown.
Add the minced garlic and grated ginger to the pan. Sauté for another minute until fragrant.
Add the marinated chicken to the pan and cook for about 10 minutes, stirring occasionally, until the chicken is browned.
Pour in 1 cup of water, cover the pan, and let the chicken simmer for 30-40 minutes until it is cooked through and tender. Stir occasionally and add more water if needed.
Once the chicken is cooked, adjust the seasoning if necessary.
For Cucumber Raita:
In a bowl, whisk the plain yogurt until smooth.
Add the grated cucumber, cumin powder, and salt to the yogurt. Mix well to combine.
Refrigerate the raita for at least 30 minutes to allow the flavors to meld together.
To Serve:
Garnish the Chicken Vindaloo with fresh cilantro leaves.
Serve the Chicken Vindaloo hot with steamed basmati rice or whole wheat roti.
Accompany the dish with cucumber raita on the side.
TIPS
- Adjust the spice level according to your preference by increasing or decreasing the amount of red chili powder and vindaloo masala powder.
- If you prefer a smoother texture, you can blend the onions, garlic, and ginger into a paste before adding them to the pan.
- For a healthier version, you can use boneless, skinless chicken breasts instead of chicken with bones.
- Add a squeeze of lemon juice over the chicken vindaloo just before serving to enhance the tangy flavor.
- Serve the Chicken Vindaloo with a side of steamed cauliflower rice or quinoa instead of traditional rice for a lower-carb option.
- Feel free to add additional vegetables like bell peppers or potatoes to the dish to increase the nutritional value.
- Make the cucumber raita ahead of time and refrigerate it to allow the flavors to develop and intensify.
- Customize the raita by adding chopped mint leaves or a pinch of roasted cumin powder for added freshness and flavor.
- Enjoy this flavorful and satisfying Chicken Vindaloo as part of a well-balanced diet, accompanied by regular exercise, for effective weight loss.
NUTRITION VALUE
- Calories: 350
- Protein: 30g
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 5g
