This Chicken Vindaloo recipe is a classic Goan dish that is known for its spicy and tangy flavors. The chicken is marinated in a vinegar and spice mixture, then cooked with onions and spices until tender and flavorful.


Nutrition Information:

Servings: 6

  • Calories: 359kcal
  • Total Fat: 22g
  • Saturated Fat: 4g
  • Cholesterol: 92mg
  • Sodium: 237mg
  • Total Carbohydrates: 10g
  • Dietary Fiber: 3g
  • Sugars: 4g
  • Protein: 31g


Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes


Ingredients:

  • 2 ½ to 3 lb/1.2 to 1.4 kg skinless bone-in chicken, cut into bite-sized pieces
  • 15 whole Kashmiri chillies
  • 12 whole cloves
  • 10 to 12 garlic cloves/total weight about 30 to 35 g
  • 2 in/5 cm piece fresh ginger, peeled and diced
  • 1 in/2.5 cm cinnamon stick
  • 1 tsp whole black peppercorns
  • ½ tsp ground cumin
  • ¾ cup/180 ml malt or apple cider vinegar
  • ½ cup/120 ml water
  • 1 tsp ground turmeric
  • 3 Tbsp/45 ml neutral oil, such as grapeseed
  • 2 large red onions/total weight about 800 g, diced
  • Fine sea salt
  • 1 tsp sugar


Instructions:

  1. Pat the chicken dry and transfer to a large mixing bowl.
  2. Grind the Kashmiri chillies, cloves, garlic, ginger, cinnamon, peppercorns, cumin, vinegar, and water together in a high-speed blender to get a smooth paste. Add the spice paste to the chicken with 1 tsp of salt. Fold to coat well and leave covered for 30 minutes at room temperature.
  3. While the chicken marinates in the vinegar spice mixture, cook the onions. Heat the oil over medium-high heat in a medium Dutch oven or non-reactive thick heavy-bottomed stainless-steel saucepan. Add the onions with a tiny pinch of salt and sauté until they turn light brown. The cooking time will vary. If the onions start to burn, add a tablespoon or two of water.
  4. Fold in the marinated chicken with the marinade. Stir in the turmeric and sugar. Reduce the heat to a simmer, cover with a lid, and occasionally stir to prevent the chicken from sticking to the bottom of the pot and burning. Cook until the chicken turns tender, opaque, and thoroughly cooked. If the liquid levels drop during cooking, add a few tablespoons of water.
  5. Once cooked, remove from the heat. The vindaloo can be eaten immediately, but it's recommended to let it sit in the refrigerator for a day to improve the flavors. The chicken vindaloo can be stored in the refrigerator in an airtight container for up to 1 week.

What to Serve it with:

This Chicken Vindaloo can be served with rice, naan bread, or any other Indian side dishes of your choice.


How to Store it:

Store any leftover Chicken Vindaloo in an airtight container in the refrigerator for up to 1 week. To reheat, place the chicken in a saucepan over medium heat and stir until warmed through.


FAQ:

Q: Can I use boneless chicken for this recipe?
A: Yes, you can use boneless chicken if you prefer. It may cook faster, so adjust the cooking time accordingly.


Q: Is this dish very spicy?
A: The spice level can be adjusted to your preference by using fewer or more chillies in the spice paste.



This Chicken Vindaloo recipe is a delicious and flavorful Indian dish that is perfect for a special occasion or a cozy night in. With its spicy and tangy flavors, it's sure to become a family favorite. Give it a try and enjoy!