Chicken Vindaloo
Vindaloo traces its roots to the Portuguese dish carne de vinha d'alhos — meat marinated in wine vinegar and garlic — which Goan cooks transformed with Kashmiri chilies and warm spices. The vinegar is not negotiable here; it cuts through the richness and gives vindaloo its signature tang. Let the chicken marinate overnight if you can. Serve with steamed basmati rice or warm naan to tame the heat. Serve this with Herb Rice Pilaf.
Indian · Dinner · High-protein · Gluten-free • 1 hr 15 min
Servings:4 servings
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1½-inch chunks
- 1 tablespoon Kashmiri chili powder (or 2 tsp paprika + 1 tsp cayenne)
- 1 teaspoon ground turmeric
- 1½ teaspoons kosher salt, divided
- 3 tablespoons coconut oil or neutral vegetable oil, divided
- 1 large yellow onion, finely diced
- 8 cloves garlic, minced
- 2 -inch piece fresh ginger, peeled and grated
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon black mustard seeds
- ¼ teaspoon ground cinnamon
- ⅓ cup white vinegar (distilled or white wine vinegar)
- 1 tablespoon tomato paste
- 2 medium tomatoes, diced (or 1 cup canned crushed tomatoes)
- 1 cup water or low-sodium chicken stock
- 1 tablespoon brown sugar (optional, to balance acidity)
- Steamed basmati rice or warm naan, for serving
- Fresh cilantro, chopped, for garnish
Steps
- In a large bowl, toss chicken with Kashmiri chili powder, turmeric, and 1 teaspoon salt. Cover and refrigerate for at least 30 minutes (overnight is best).
- Heat 2 tablespoons oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the chicken until browned on all sides, about 3-4 minutes per batch. Transfer to a plate and set aside.
- Reduce heat to medium. Add the remaining 1 tablespoon oil to the pot. Add mustard seeds and let them sputter for 10-15 seconds, then add the diced onion. Cook, stirring occasionally, until deeply golden brown, about 8-10 minutes.
- Add garlic and ginger and cook until fragrant, about 1 minute. Stir in cumin, coriander, garam masala, and cinnamon, and cook for 30 seconds until the spices bloom and darken slightly.
- Pour in the vinegar and scrape up any browned bits from the bottom of the pot. Let it bubble for 1 minute to cook off the raw vinegar edge.
- Stir in the tomato paste and diced tomatoes. Cook, stirring frequently, until the tomatoes break down and the oil begins to separate from the mixture, about 5 minutes.
- Return the chicken and any accumulated juices to the pot. Add the water or stock and the remaining ½ teaspoon salt. Stir to combine and bring to a gentle simmer.
- Cover and reduce heat to low. Simmer gently, stirring occasionally, until the chicken is tender and the sauce has thickened, about 45-50 minutes. If the sauce looks too thin, uncover for the last 10 minutes to reduce.
- Taste and stir in the brown sugar if the sauce needs balance. Adjust salt as needed.
- Garnish with fresh cilantro and serve hot over steamed basmati rice or with warm naan on the side.