About
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 chiles
- 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
- 1 (2-3-inch-long) fresh cinnamon stick
- 4 whole cloves
- 2 green cardamoms, optional
- 10 cloves garlic
- 1 (1-1/2-inch-long) 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 vinegar or red wine vinegar
- 1 teaspoon sugar
- 2 tomatoes, optional, puréed
- 1/4 cup water, hot, optional, plus more, to taste
Directions
Step 1 -Remove the seeds from the red chiles.
Step 2 -In a medium bowl, soak the chilies in 3 tablespoons of the vinegar and 3 tablespoons of the hot water.
Step 3 -In a blender jar, add the coriander seeds, the cumin, the peppercorns, the mustard seeds, the cinnamon stick, the cloves, and the cardamoms. Blend the spice mixture into a fine powder.
Step 4 -Add the garlic, the ginger, and the soaked chiles (making sure to reserve the soaking liquid). Pulse until well 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, the turmeric, and the salt. Massage the chicken so everything is coated in the spices and the 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 of the vinegar and 1 teaspoon of the sugar to the onions.
Step 11 -Add the marinated chicken and sauté for 3-5 minutes.
Step 12 -Add the puréed tomatoes and continue to sauté for 3-4 minutes.
Step 13 -Add the extra hot water. If the chicken releases a lot 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 -Serve.
