Pan-Seared Chicken with Vindaloo-Spiced Tomato Sauce
Tender pan-seared chicken breasts served with a rich, vindaloo-inspired tomato sauce that balances heat and tang. This indian-inspired chicken (gluten free) ready in about 35 minutes blends olive oil, medium, diced yellow onion, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 pieces (6 oz each) boneless skinless chicken breasts
- 3 tbsp olive oil
- 1 medium, diced yellow onion
- 4, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 1 cup tomato puree
- 2 tbsp white vinegar
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 small piece (1 inch) cinnamon stick
- 1 tsp salt
- 1/2 cup water
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 boneless skinless chicken breasts (6 oz each) with 1/2 tsp salt and sear them for 5 minutes per side until golden brown and cooked through, then remove and keep warm.
- Step 2: In the same skillet, add 1 tbsp olive oil followed by 1 medium diced yellow onion. Sauté for 4 minutes until translucent and fragrant.
- Step 3: Add 4 minced garlic cloves and 1 tbsp grated fresh ginger to the onions, cooking for 1 minute until aromatic.
- Step 4: Stir in 1 tsp red chili powder, 1/2 tsp turmeric powder, 1 tsp ground cumin, 1 tsp ground coriander, and 1 small cinnamon stick, cooking for 30 seconds to bloom the spices.
- Step 5: Pour in 1 cup tomato puree and 2 tbsp white vinegar, stirring to combine, then add 1/2 cup water and 1 tsp salt. Simmer the sauce gently for 8 minutes until thickened and fragrant.
- Step 6: Return the chicken breasts to the skillet, spooning sauce over them, and cook together for 2 minutes to meld flavors.
- Step 7: Garnish with 2 tbsp chopped fresh cilantro before serving.
Frequently asked questions
How long does Pan-Seared Chicken with Vindaloo-Spiced Tomato Sauce take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Chicken with Vindaloo-Spiced Tomato Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Chicken with Vindaloo-Spiced Tomato Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Chicken with Vindaloo-Spiced Tomato Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Chicken with Vindaloo-Spiced Tomato Sauce gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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