A tangy, spicy Goan curry made with vinegar, garlic and warm spices.
Prep: 15 min + 1 hour marinating · Cook: 40 min · Serves: 4
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 3 tablespoons white vinegar
- 1 1/2 tablespoons ginger-garlic paste
- 1 tablespoon Kashmiri chili powder or paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cloves
- 1/2 teaspoon cayenne pepper, or to taste
- 1 1/4 teaspoons kosher salt
- 3 tablespoons neutral oil
- 1 teaspoon mustard seeds
- 1 large yellow onion, finely chopped
- 2 medium tomatoes, chopped
- 1 cup water
- 1 teaspoon sugar
Instructions
- Mix the vinegar, ginger-garlic paste, all the ground spices and the salt into a paste. Coat the chicken and marinate for at least 1 hour.
- Heat the oil in a pot over medium heat. Add the mustard seeds and wait until they pop, about 30 seconds.
- Cook the onion for 10 minutes, until golden brown.
- Add the chicken with all its marinade. Cook for 5 minutes, stirring.
- Add the tomatoes, water and sugar. Cover and simmer for 20 minutes, until the chicken reaches 165°F.
- Uncover and simmer for 5 minutes to thicken. Serve with rice.
Tip: Vindaloo is traditionally hot. For a milder curry, leave out the cayenne.
Image prompt: Photorealistic food photography of a bowl of chicken vindaloo, chicken pieces in thick dark-red spicy gravy, white rice beside it. Soft natural window light, 45-degree angle, shallow depth of field, rustic wooden table, highly detailed, no text, no hands.