Chicken Vindaloo (Spicy Indian Curry Made Simple)
A bold and fiery Goan-inspired curry featuring tender chicken pieces simmered in a tangy, spiced vinegar-based sauce with warm aromatics. A flavorful and intense curry for two, best served with steamed rice to balance the heat.
Marinate the chicken
In a medium bowl, combine 1 pound bite-sized chicken thigh pieces with 2 tablespoons vinegar, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon ground turmeric, 1/2 teaspoon chili powder, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt. Mix well until the chicken is evenly coated. Cover and refrigerate for at least 30 minutes (or up to overnight for best results). The vinegar tenderizes the chicken and gives vindaloo its signature tangy flavor.
💡 Pro Tips:
- •The vinegar-based marinade is what distinguishes vindaloo from other Indian curries.
- •Longer marinating time results in more tender and flavorful chicken.
Toast mustard seeds and cook onion
Heat 2 tablespoons vegetable oil in a large skillet or heavy-bottomed pot over medium heat. Add 1 teaspoon mustard seeds and cook for 30-60 seconds until they begin to pop and sputter. Be careful, as they may splatter. Immediately add the finely diced small onion. Cook for 5-7 minutes, stirring occasionally, until the onion is soft and golden brown. Add 3 cloves minced garlic and 1 tablespoon grated fresh ginger. Cook for 1 minute until fragrant (smells pleasant and aromatic). Fragrant means it smells good and aromatic.
💡 Pro Tips:
- •Popping mustard seeds release a nutty, pungent flavor essential to vindaloo.
- •Cover the pan partially when toasting mustard seeds to prevent splattering.
Brown the chicken
Increase the heat to medium-high. Add the marinated chicken pieces (including any marinade left in the bowl) to the pan. Cook for 5-7 minutes, turning occasionally, until the chicken is browned on all sides. The chicken does not need to be fully cooked through at this stage. Stir in 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon ground black pepper. Cook for 30 seconds, stirring constantly.
💡 Pro Tips:
- •Browning adds a caramelized depth of flavor to the curry.
- •Including the leftover marinade adds extra flavor to the sauce.
Simmer the curry
Pour in 1 can crushed tomatoes, 1 tablespoon vinegar, 1 teaspoon brown sugar or jaggery, and 1/4 cup water. Stir well to combine. Add 1/2 teaspoon salt. Bring the mixture to a gentle simmer (cook gently just below boiling, with small bubbles). Reduce the heat to medium-low, cover, and cook for 15-20 minutes, stirring occasionally, until the chicken is fully cooked through (internal temperature of 165°F / 74°C) and the sauce has thickened and darkened. Simmer means to cook gently just below boiling, with small bubbles.
💡 Pro Tips:
- •The sugar balances the acidity of the vinegar and tomatoes.
- •The sauce should be thick enough to coat the back of a spoon when done.
Finish and serve
Taste the vindaloo and adjust salt, chili powder, or vinegar to your preference. The curry should be a balance of spicy, tangy, and slightly sweet. Garnish with 2 tablespoons chopped fresh cilantro. Serve the chicken vindaloo hot over steamed basmati rice.
💡 Pro Tips:
- •Vindaloo is meant to be bold and tangy; do not be shy with the vinegar.
- •This curry tastes even better the next day as the flavors meld together.
- Large skillet or heavy-bottomed pot with lid
- Medium bowl (for marinating)
- Spatula or wooden spoon
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡For extra heat, add 1-2 dried red chilies along with the mustard seeds.
- 💡Vindaloo originated from the Portuguese dish 'carne de vinha d'alhos' (meat with wine and garlic), which is why vinegar is central to the recipe.
- 💡Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors intensify over time.
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