Chicken Vindaloo stems from a fusion of Indian and Portuguese cuisines and has become a spicy staple in Indian restaurants around the world. It’s just the dish you need to get you fired up this winter! Chicken Vindaloo marinates in a tangy, spicy sauce with notes of smokiness, sweetness, and sharpness to highlight its delicious savory flavors. Serve this over naan or rice for a complete meal.
Ingredients
For the vindaloo paste:
- 20 dried red chilies
- 3 tablespoons malt or red wine vinegar
- 3 tablespoons water, hot
- 1 1/2 tablespoons coriander seeds
- 1 teaspoon cumin
- 10 peppercorns
- 1/2 teaspoon mustard seeds
- 2 inches fresh cinnamon stick
- 4 cloves
- 2 green cardamoms, optional
- 10 cloves garlic
- 1-1/2-inch piece ginger
For the vindaloo:
- 2 pounds chicken, bone-in
- 1/2 teaspoon turmeric
- 3/4 teaspoon salt, plus more to taste
- 3 tablespoons oil
- 2 onions, optional, finely chopped or processed
- 1 tablespoon malt or red wine vinegar
- 1 teaspoon sugar
- 2 tomatoes, optional, pureed
- 1/4 cup water, hot, optional, plus more to taste
Directions
Step 1 –Remove the seeds from the red chilies.
Step 2 –In a medium bowl, soak the chilies in 3 tablespoons vinegar and 3 tablespoons of hot water.
Step 3 –In a blender jar, add the coriander seeds, cumin, peppercorns, mustard seeds, cinnamon stick, cloves, and cardamoms. Blend the spice mixture into a fine powder.
Step 4 –Add the garlic, ginger, and soaked chilies (making sure to reserve the soaking liquid). Pulse until blended.
Step 5 –Add the vinegar/water soaking mixture and blend until a smooth paste forms.
Step 6 –In a resealable plastic bag, add the chicken, prepared vindaloo paste, turmeric, and salt. Massage the chicken so everything is coated in the spices and paste.
Step 7 –Marinate the chicken in the refrigerator for at least 1 hour and up to overnight.
Step 8 –Heat the oil in a deep pot over medium heat.
Step 9 –Sauté the onions until golden brown, about 6-8 minutes.
Step 10 –Add 1 tablespoon vinegar and 1 teaspoon sugar to the onions.
Step 11 –Add the marinated chicken and sauté for 3-5 minutes.
Step 12 –Add the pureed tomatoes and continue to sauté for 3-4 minutes.
Step 13 –Add the hot water to taste. If the chicken releases lots of liquid, you don’t need to add as much of the water. Alternatively, if you prefer a drier curry, you can skip adding in the water.
Step 14 –Cover the pot and let it simmer until the chicken is cooked through and fork-tender, about 6 minutes. The chicken should register at 165 degrees F in its thicket part (not touching the bone) with a meat thermometer. The chicken should fall off the bone when pricked with a fork. The sauce should be thick and somewhat dry.
Step 15 –Taste for seasoning.
Step 16 –Serve.
