Yields: 4-6 servings
Prep Time: 30 minutes (plus marinating time)
Cook Time: 45-60 minutes
Ingredients
Spice Paste:
- 15-20 dried Kashmiri chilies (for vibrant color and mild heat)
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- ½ teaspoon cardamom seeds
- ½ teaspoon cloves
- 4-6 garlic cloves
- 1-inch piece of ginger, peeled and roughly chopped
- 2 teaspoons turmeric powder
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- Salt to taste
Vindaloo:
- 2 pounds boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces
- 2 tablespoons vegetable oil
- 2 large onions, finely chopped
- 1-2 fresh green chilies, finely chopped (adjust to your heat preference)
- 1 -1 ½ cups chicken broth or water
- 2 medium potatoes, peeled and cut into 1-inch cubes (optional)
Instructions
Make the Spice Paste:
- Soak chilies: Place dried chilies in a bowl and cover with hot water. Soak for 20-30 minutes until softened.
- Toast spices: In a dry skillet over medium heat, toast coriander, cumin, peppercorns, cardamom, and cloves for about 1 minute, or until fragrant.
- Grind spices: Add toasted spices to a spice grinder or blender. Drain soaked chilies and add them along with garlic, ginger, turmeric, vinegar, sugar, and a pinch of salt. Grind into a smooth paste, adding a little water if needed.
Marinate the Chicken:
- Combine: In a large bowl, combine the spice paste with the chicken. Mix well to coat thoroughly.
- Marinate: Cover bowl and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
Cook the Vindaloo:
- Brown the chicken: Heat oil in a large pot or Dutch oven over medium-high heat. Add marinated chicken pieces in batches, browning for a couple of minutes per side. Don’t overcrowd the pan. Set browned chicken aside.
- Sauté onions: In the same pot, add onions and sauté until softened and golden brown, about 5-7 minutes. Add the fresh green chilies and cook for another minute.
- Add chicken and paste: Return the chicken to the pot with any accumulated juices. Stir in the remaining spice paste from the marinade bowl.
- Add broth and potatoes (optional): Pour in enough chicken broth or water to partially cover the chicken. If you’re using potatoes, add them now.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 30-45 minutes, or until the chicken is cooked through and the sauce has thickened. Add more liquid if it becomes too dry.
- Adjust seasoning: Taste and adjust salt and vinegar (for a touch of sourness) to your liking. If you want extra heat, you can add a pinch of cayenne pepper.
Serving
- Serve hot with steamed basmati rice, naan bread, or your preferred sides.
- Garnish with fresh cilantro for a burst of freshness (optional)
Tips
- Spice adjustment: Adjust the number of chilies and additional heat sources (green chilies, cayenne) to match your spice tolerance.
- Vinegar: White vinegar adds the traditional tang, but you could experiment with malt vinegar or apple cider vinegar.
- Potatoes: Traditionally a Goan addition, you can skip them for a more classic vindaloo.
- Richness: For extra richness, stir in a tablespoon or two of heavy cream at the end of cooking.
