Chicken Vindaloo
Serves
4
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Ingredients
- 1 10.75oz can tomato puree
- ½ cup Kikkoman® Szechuan Spicy Sauce
- 1 medium onion, quartered
- 4 cloves garlic
- ½-inch piece fresh ginger, peeled
- 1 tablespoon plus 1 ½ teaspoons garam masala, divided
- 2 teaspoons turmeric
- 1 teaspoon cayenne pepper or ground red pepper
- 1 teaspoon salt, divided
- 1 lb boneless skinless chicken thigh
- ¼ cup plain yogurt or sour cream
- 1 tablespoon vegetable oil
- 1 cup water
- ¼ cup Kikkoman® Rice Vinegar
- 1 teaspoon sugar
- 4 tablespoons unsalted butter, cut into cubes
- 1 tablespoon cilantro, chopped (optional, for garnish)
Directions
- Preheat the oven broiler on high. Line sheet pan with foil, set aside.
- Prepare sauce: To blender, add tomato puree, Kikkoman® Szechuan Spicy Sauce, onion, garlic, ginger, 1 tablespoon garam masala, turmeric, cayenne pepper and ½ teaspoon of salt. Blend until smooth. Pour sauce into a large saucepan and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer sauce for 10 minutes, stirring occasionally.
- While the sauce is simmering, prepare chicken. In a medium bowl, combine chicken with yogurt, 1 tablespoon of oil, remaining 1 ½ teaspoons of garam masala and remaining ½ teaspoon of salt. Remove chicken from bowl and place on the prepared sheet pan. Broil until chicken is slightly charred and cooked, about 10 minutes.
- Once chicken is ready, transfer to sauce. Stir in water, Kikkoman® Rice Vinegar and sugar and increase heat to medium-high, bring to a boil. Once boiling, reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
- When ready, remove the saucepan from heat and stir in butter. Transfer chicken vindaloo to serving bowls, garnish with cilantro (if desired) and serve.
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