Chicken Vindaloo

Goa, a coastal paradise on the southwestern coast of India, is known for its stunning beaches, vibrant culture, and, of course, its mouthwatering cuisine.

Influenced by Portuguese, Konkani, and Saraswat traditions, Goan food is a delightful fusion of flavors, spices, and ingredients. Like this Goan Coconut Chicken Curry with Spiraled Sweet Potato.

Vindaloo originating from Goa, India, is a spicy and tangy curry typically made with marinated pork, vinegar, and aromatic spices.

This version of Vindaloo, we use chicken thighs. It still offers a tantalizing balance of heat and acidity.

Chicken Vindaloo is marinated in a tangy mixture of vinegar, garlic, ginger, chili powder and aromatic spices, creating a tantalizing blend of flavors and a mouthwatering experience.

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When cooked to perfection, the tender skinless, boneless chicken thigh pieces absorb all the intense flavors, resulting in a dish that is both satisfying and unforgettable.

Savor each mouthful of Chicken Vindaloo as it takes you on a spicy journey through the vibrant and delicious world of Indian cuisine.

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Chicken Vindaloo

¼ cup plus 2 tablespoons white vinegar, divided

12 medium garlic cloves, smashed and peeled

1 inch piece fresh ginger, peeled and roughly chopped

2 tablespoons sweet paprika

2 tablespoons packed brown sugar

⅛ teaspoon ground cloves

2½ teaspoons ground turmeric

2 teaspoons cumin seeds

½ teaspoon cayenne pepper

¼ teaspoon ground cinnamon

Kosher salt and ground black pepper

2 pounds boneless, skinless chicken thighs, trimmed and halved

2 tablespoons neutral oil

Jalapeño chilies, stemmed and sliced into thin rings, to serve

Fresh cilantro leaves, to serve

In a blender, combine ¼ cup vinegar, garlic, ginger, paprika, brown sugar, cloves, turmeric, cumin, cayenne, cinnamon, ¾ teaspoon each salt and pepper, and 3 tablespoons water.

Puree until smooth, scraping the blender as needed. Pour into a medium bowl, add the chicken and toss to coat. Let stand at room temperature for 15 minutes.

Place a large Dutch oven over medium heat, add oil and heat until shimmering. Add the chicken and marinade, distributing in an even layer, then cook without stirring until the marinade has browned and the chicken releases easily from the pot, 5 to 9 minutes. Stir, then add ⅓ cup water and bring to a simmer.

Cover, reduce to medium-low and cook, stirring occasionally, until a skewer inserted into the chicken meets no resistance, 35 minutes.

Stir in the remaining 2 tablespoons vinegar, increase heat to medium and continue cooking, stirring often, until the sauce is thick enough that a spoon drawn through leaves a trail, about 8 minutes.

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Taste and season with salt and pepper. Transfer to a serving dish and sprinkle with sliced chilies and cilantro.

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Try These Indian Cuisine Favorites

• Indian Ginger-Tomato Curried Kidney Beans
• Instant Pot Chicken Biryani
• Spiced Sweet Potatoes With Cashews And Cilantro

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