Classic Chicken Vindaloo Curry

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	3%	47%
fat	0%	3%
aromatics	2%	17%
acid	2%	0%
sweetener	0%	0%
salt	0%	1%
vegetables and beans	0%	24%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

4 g	2 teaspoons cumin seeds
4 g	1 teaspoon mustard seeds
	1 teaspoon whole black peppercorns
4 g	4 cardamom pods (seeds only)
	6 whole cloves
	1 teaspoon hot chili flakes
2 g	1 teaspoon ground turmeric
9 g	2 teaspoons soft brown sugar
6 g	1 tablespoon ginger paste
8 g	1 tablespoon garlic paste
31 g	2 tablespoons tomato puree
2 g	1 teaspoon garam masala
120 g	1/2 cup apple cider vinegar
7200 g	4 free-range chicken breasts (cut into large bite-sized cubes)
27 g	2 tablespoons vegetable oil
150 g	1 medium onion (finely sliced)
240 g	1 cup chicken stock
3 g	1/2 teaspoon salt (or to taste)
1 g	1/4 teaspoon ground black pepper (or to taste)
25 g	4 tablespoons fresh cilantro leaves (chopped)

Method: 6 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Easy-peasy! I had all the ground spices so I substituted 1/2 the amount for each spice in the recipe, keeping the proportions the same. The sauce tasted more vinegary than we care for, so I shredded a small carrot to cook with the onions to sweeten things up. ” — a cook

“Wow, is this good! I used homemade chicken stock, which I think added to the flavor. This is on the keeper list.” — a cook