Classic Chicken Vindaloo
Traditional dish · Goan Indian
A fiery and tangy Goan curry made with chicken, vinegar, and a complex blend of spices. Traditionally slow-cooked for deep flavor.
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Ingredients
- Chicken thighs, bone-in, skin-on1 kg
- Tamarind paste2 tbsp
- White vinegar1/2 cup
- Ghee or vegetable oil3 tbsp
- Onions, thinly sliced2 large
- Garlic cloves, minced10
- Ginger, grated1 inch piece
- Dried Kashmiri red chilies8-10
- Coriander seeds2 tbsp
- Cumin seeds1 tsp
- Mustard seeds1 tsp
- Turmeric powder1 tsp
- Cloves4
- Black peppercorns1 tsp
- Cinnamon stick1 inch
- Bay leaf1
- Saltto taste
- Wateras needed
- Fresh cilantro, choppedfor garnish
Steps
- 1
Soak dried red chilies in warm water for 30 minutes. Drain and grind into a paste with a little water.
- 2
Toast coriander seeds, cumin seeds, mustard seeds, cloves, black peppercorns, and cinnamon stick until fragrant. Grind into a fine powder.
- 3
In a bowl, combine chicken pieces with ground chili paste, ground spice mix, turmeric powder, tamarind paste, vinegar, and salt. Marinate for at least 1 hour, or preferably overnight in the refrigerator.
- 4
Heat ghee or oil in a heavy-bottomed pot or Dutch oven over medium heat. Add sliced onions and sauté until golden brown.
- 5
Add minced garlic and grated ginger, sauté for another minute until fragrant.
- 6
Add the marinated chicken along with the marinade to the pot. Stir well to coat the chicken with the onion mixture.
- 7
Add the bay leaf. Cover the pot and simmer on low heat for 45-60 minutes, or until the chicken is tender and cooked through. Add a little water if the curry becomes too thick.
- 8
Adjust salt and vinegar to taste. The curry should be spicy, tangy, and slightly sweet.
- 9
Garnish with fresh cilantro before serving.
