Chicken Vindaloo

A spicy and tangy chicken curry from Goa that is quick to prepare and packed with bold flavors.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Goan, Indian

Calories: 450

Ingredients Method Notes

Ingredients

For the Marinade

2 pounds boneless chicken thighs or breasts Thighs are recommended for juiciness
1/4 cup white vinegar or apple cider vinegar Essential for the tang
4 cloves garlic Finely chopped
1 tablespoon ginger Finely grated
1 tablespoon chili powder Adjust according to heat preference
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon salt
1 spoon tomato paste Optional, for additional flavor

For the Cooking Base

1 large onion Finely chopped
2 tablespoons oil For cooking
1 teaspoon garam masala Added at the end for flavor
1 teaspoon sugar To balance the tanginess
1/2 cup water To prevent sticking

Method

Preparation

In a bowl, mix vinegar, garlic, ginger, chili powder, cumin, coriander, turmeric, paprika, salt, and a spoon of tomato paste to create the marinade.
Toss in the chicken and ensure it is well coated. Allow to marinate for at least 10 to 30 minutes.

Cooking

Heat oil in a pot over medium heat. Add the chopped onion and cook until soft and golden.
Stir in the marinated chicken, coating it with the onion and spices. Cook for a few minutes until the chicken becomes opaque.
Add a splash of water to prevent sticking, cover, and simmer until the chicken is fully cooked and the sauce has thickened.
Taste and adjust flavors with additional vinegar or sugar as necessary. Sprinkle garam masala just before serving.

Notes

Let the vindaloo rest for 15 minutes for better flavor development. Store leftovers in an airtight container for up to 3-4 days in the fridge or freeze for 2-3 months.