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Per serving
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- 1
Blend the vindaloo paste
In a blender, combine the dried Kashmiri chilies, cloves, garlic, a 2-inch piece of ginger (peeled and diced), the cinnamon stick, black peppercorns, ground cumin, apple cider vinegar, and water. Blend until completely smooth. This bright-red, vinegary paste is the flavor engine of the whole dish.
- 2
Marinate the chicken
Pat the bone-in chicken pieces dry and add them to a large bowl. Pour over the spice paste, add 1 teaspoon salt, and fold until every piece is coated. Cover and let sit at room temperature for exactly 30 minutes — no longer, since the vinegar's acetic acid will start to turn the meat mealy past that point.
- 3
Brown the onions
While the chicken marinates, heat the oil in a Dutch oven or heavy stainless-steel pot over medium-high heat. (Skip cast iron or aluminum — the vinegar reacts with them and can turn the sauce metallic.) Add the two large diced red onions with a pinch of salt and cook, stirring, until light golden brown. Splash in a tablespoon of water if they start to catch.
- 4
Braise
Add the marinated chicken and all of its marinade to the onions. Stir in the turmeric and sugar. Bring to a low simmer, cover, and cook, stirring now and then, until the chicken is tender and cooked through, about 30 to 40 minutes. Add a few tablespoons of water if it looks like it's drying out.
- 5
Rest and serve
You can dig in right away, but vindaloo is even better after a night in the fridge, once the acid mellows and the spices settle. Serve with basmati rice or warm naan to sop up that deep red gravy.
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Goan Chicken Vindaloo
Created by: SpiceRouteCooks
Ingredients
- 3 lb bone-in chicken
- 15 dried Kashmiri chilies
- 12 cloves
- 11 garlic
- 2 ginger
- 1 cinnamon stick
- 1 tsp black peppercorns
- 1/2 tsp ground cumin
- 3/4 cup apple cider vinegar
- 1/2 cup water
- 1 tsp ground turmeric
- 3 tbsp neutral oil
- 2 red onions
- salt
- 1 tsp sugar
Instructions
- Blend the vindaloo pasteIn a blender, combine the dried Kashmiri chilies, cloves, garlic, a 2-inch piece of ginger (peeled and diced), the cinnamon stick, black peppercorns, ground cumin, apple cider vinegar, and water. Blend until completely smooth. This bright-red, vinegary paste is the flavor engine of the whole dish.
- Marinate the chickenPat the bone-in chicken pieces dry and add them to a large bowl. Pour over the spice paste, add 1 teaspoon salt, and fold until every piece is coated. Cover and let sit at room temperature for exactly 30 minutes — no longer, since the vinegar's acetic acid will start to turn the meat mealy past that point.
- Brown the onionsWhile the chicken marinates, heat the oil in a Dutch oven or heavy stainless-steel pot over medium-high heat. (Skip cast iron or aluminum — the vinegar reacts with them and can turn the sauce metallic.) Add the two large diced red onions with a pinch of salt and cook, stirring, until light golden brown. Splash in a tablespoon of water if they start to catch.
- BraiseAdd the marinated chicken and all of its marinade to the onions. Stir in the turmeric and sugar. Bring to a low simmer, cover, and cook, stirring now and then, until the chicken is tender and cooked through, about 30 to 40 minutes. Add a few tablespoons of water if it looks like it's drying out.
- Rest and serveYou can dig in right away, but vindaloo is even better after a night in the fridge, once the acid mellows and the spices settle. Serve with basmati rice or warm naan to sop up that deep red gravy.