Added by kocky, February 5, 2024
lunch →
Global cuisine

This fiery rendition of Chicken Vindaloo takes the classic dish to a whole new level with the searing heat of Moruga Scorpion peppers. Proceed with caution, but be rewarded with an explosion of flavor!

Recipe:

Ingrediens

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 green chilies, chopped (optional, adjust to your spice preference)
• 1 Moruga Scorpion pepper, finely chopped (use gloves and handle with extreme caution!)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (13.5 oz) can coconut milk
• 1 tablespoon tomato paste
• 1 tablespoon brown sugar
• 1 tablespoon white vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• Basmati rice, cooked, for serving

Directions

1. Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, ginger, green chilies (if using), and Moruga Scorpion pepper. Cook for 1 minute, stirring constantly.
2. Add cumin, coriander, turmeric, chili powder, and cayenne pepper. Cook for 30 seconds, stirring constantly, to toast the spices.
3. Stir in diced tomatoes, coconut milk, tomato paste, brown sugar, vinegar, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add chicken pieces and simmer for an additional 20-25 minutes, or until chicken is cooked through and sauce has thickened.
5. Serve hot over cooked basmati rice.

Nutrition Facts

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