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.