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.
IngredientsFor 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
Remove the seeds from the red chilies.
In a medium bowl, soak the chilies in 3 tablespoons vinegar and 3 tablespoons of hot water.
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.
Add the garlic, ginger, and soaked chilies (making sure to reserve the soaking liquid). Pulse until blended.
Add the vinegar/water soaking mixture and blend until a smooth paste forms.
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.
Marinate the chicken in the refrigerator for at least 1 hour and up to overnight.
Heat the oil in a deep pot over medium heat.
Sauté the onions until golden brown, about 6-8 minutes.
Add 1 tablespoon vinegar and 1 teaspoon sugar to the onions.
Add the marinated chicken and sauté for 3-5 minutes.
Add the pureed tomatoes and continue to sauté for 3-4 minutes.
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.
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.
Taste for seasoning.