Goan · serves 2

Chicken Vindaloo

Vinegar and garlic, not just heat. The real thing is sharp rather than punishing.

50 min Some work Non-vegetarian

Ingredients

  • 700g chicken
  • 12 dried kashmiri chillies
  • 15 garlic cloves
  • 1 inch ginger
  • 1 tsp cumin
  • 1 tsp mustard seeds
  • 6 peppercorns
  • 4 cloves, 1 inch cinnamon
  • 1/2 cup palm or cane vinegar
  • 1 tsp sugar
  • 2 onions
  • 4 tbsp oil

Method

  1. Soak the chillies in the vinegar for 20 minutes, then grind with all the garlic, ginger and whole spices into a smooth paste. No water — vinegar only.
  2. Marinate the chicken in the paste for 2 hours, overnight if you can.
  3. Fry the onions in oil till golden.
  4. Chicken with all its marinade, seared on high 8 minutes.
  5. 1 cup water, sugar, salt. Cover and simmer 25 minutes.
  6. It gets better the next day as the vinegar mellows. Rice or pao.

Questions people ask about Chicken Vindaloo

How long does Chicken Vindaloo take?

About 50 minutes from starting to sitting down, and it is a bit of work. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of chicken in Chicken Vindaloo?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Chicken Vindaloo ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Can I make Chicken Vindaloo vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Chicken Vindaloo?

Rice or pao. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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