Chicken vindaloo
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Prep Time
30 mins
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Cook Time
1 hr
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Resting Time
6 hrs
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Total Time
1 hr 30 mins
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Servings
8 people
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Calories
630 kcal
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Course
Main Course
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Cuisine
Indian
Chicken vindaloo
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Chicken vindaloo is one of the curries from the Goa region flavored with garlic and vinegar, based on the Portuguese dish carne de vinha d'alhos.
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Ingredients
For the marinade
- 4 lb chicken thighs , with bone
- 2 tablespoons coconut oil
- 7 cloves garlic , minced
- 2 teaspoons grated fresh ginger
- 1 teaspoon salt
- 1 teaspoon turmeric powder
For the masala
- 2 teaspoons coconut oil (or vegetable oil)
- 12 deggi mirch , sweet Kashmiri red peppers
- 10 whole cloves
- 1 tablespoon black peppercorns
- 1 teaspoon jeera , cumin seeds
- 1 teaspoon kasuri methi , dried fenugreek leaves
- 1 cinnamon stick
- 10 cloves garlic
- ½ cup palm wine vinegar (or rice vinegar)
- ½ teaspoon mustard seeds
- 1 large tomato , peeled, seeded and quartered
For the sauce
- 5 tablespoons coconut oil (or vegetable oil)
- 6 small white onions , finely chopped
- ½ teaspoon salt , more if needed
- ½ cup boiling water
- 1 teaspoon sugar
For the garnish
- 3 tablespoons chopped cilantro
Equipment
- Spice grinder
- Wok
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Instructions
Marinade
- Place the chicken in a large bowl and add the oil, salt, turmeric, minced ginger and garlic. Reserve 5 hours in the refrigerator and 1 hour at room temperature.
Masala
- Add the oil into a skillet over medium heat.
- Add the red peppers (deggi mirch), the cumin seeds, the mustard seeds, the black peppercorns, the cinnamon stick, the kasuri methi, and the cloves, make them pop for about ten seconds, stirring them.
- Add the garlic and sauté for 50 seconds, stirring.
- Place this mixture in the bowl of a spice grinder and add the tomato and vinegar. Mix until getting a fine paste.
Chicken Vindaloo
- Pour the oil into a wok or kadhaï and heat it over medium heat. When the oil is hot, add the onions, sauté for 5 minutes or until soft and translucent.
- Add marinated chicken and salt and mix well. Let the chicken cook for about 3 minutes.
- Add ground masala and mix well.
- Add the boiling water and mix well then cover and cook over medium heat for 5 minutes.
- Add sugar and mix.
- Reduce heat and simmer over low heat for 30 to 45 minutes or until chicken is cooked through and tender.
- To check if the chicken is cooked, prick it with a fork. The meat should pull away easily from the bone.
- During cooking, if the chicken leaks a lot of water, do not add water.
- Simmer until the sauce reaches a thick, semi-dry stage. Taste and adjust salt if necessary.
- Serve chicken vindaloo, sprinkled with fresh cilantro, with naan bread and/or rice.
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