Chicken Vindaloo (विंदालू)
A fiery Goan-Portuguese chicken curry in a vinegar-and-red-chilli masala — sharp, spicy, and unmistakably coastal.
Cuisine: Goan (Goa) · Style: Curry · Protein: Chicken · Total time: · Difficulty: medium · Servings: 4 · Spice: 4/5
Ingredients
- 750g chicken on the bone
- 10 Kashmiri dried red chillies
- 1 tbsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp cloves
- 1 small cinnamon stick
- 8 garlic cloves
- 1 inch ginger
- 3 tbsp palm/cider vinegar
- 1 tsp sugar
- 2 large onions, sliced
- 3 tbsp oil
- Salt to taste
Steps
- Soak Kashmiri chillies in warm water for 20 minutes.
- Grind chillies, cumin, pepper, cloves, cinnamon, garlic, ginger, and vinegar into a smooth vindaloo paste.
- Marinate chicken with half the paste, sugar, and salt for at least 2 hours.
- Heat oil, sauté onions until golden brown.
- Add remaining vindaloo paste and cook until oil separates.
- Add marinated chicken, sear well, then add 1 cup of water.
- Simmer covered for 25-30 minutes until chicken is tender.
- Adjust vinegar and salt. Rest overnight for the best flavour. Serve with pao or rice.