Paleo Chicken Vindaloo
You want something bold, spicy, and slightly dramatic for dinner. This paleo chicken vindaloo absolutely delivers that energy. Toss it together and pretend you love heat. The sauce turns fiery and rich. Suddenly, you’re sweating a little, feeling accomplished, and questioning your spice tolerance like a woman with ambition tonight.
This dish features tender chicken in a bold, spicy sauce with vinegar, garlic, and warming spices. It stays paleo-friendly while delivering intense flavor. Perfect for spice lovers and meal prep. Adjust heat as needed. Texture becomes rich and tender. Store leftovers easily, and enjoy even deeper flavor the next day.
Paleo Chicken Vindaloo
This paleo chicken vindaloo delivers bold, spicy flavor with tender chicken simmered in a rich, tangy sauce.
Equipment
- Large Pan
- Mixing bowl
- Knife
- Cutting board
- Wooden Spoon
- Measuring Cups
Ingredients
Chicken
- 2 lbs chicken thighs
- 1 tsp salt
- 1/2 tsp black pepper
Vindaloo Sauce
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 tbsp ginger grated
- 2 tbsp vinegar
- 2 tbsp curry powder
- 1 tsp chili powder
Instructions
- Heat oil in a pan and sauté garlic and ginger until fragrant.
- Add chicken and cook until lightly browned on all sides.
- Stir in spices and vinegar, coating chicken evenly.
- Add a small amount of water and simmer until sauce thickens and chicken is tender.
- Adjust seasoning and serve hot.
Notes
Adjust chili for desired spice level. Cook longer for softer texture or less for firmer pieces. Add vegetables if desired. Store in fridge up to four days or freeze. Reheat gently to preserve flavor and texture.
