How to Prepare a Chicken Vindaloo Curry

Chicken Vindaloo is a popular Indian curry dish that originated in the region of Goa. The dish developed with the Portuguese influence of using tomatoes and plenty of chilli. It is known for its fiery and tangy flavors, combining the heat of spices with the tanginess of vinegar. Chicken Vindaloo is a perfect choice for those who enjoy spicy and bold flavors.

A hearty dish for 4 people.

Ingredients:

• 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2-3 green chilies, slit lengthwise (adjust according to spice preference)
• 2 tablespoons vegetable oil
• 2 teaspoons mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon paprika or Kashmiri red chili powder (for color, not heat)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup white vinegar
• 1 cup tomato puree or crushed tomatoes
• Salt to taste
• Fresh cilantro leaves for garnish

Preparation:

1. In a large bowl, marinate the chicken pieces with salt, turmeric powder, and ginger-garlic paste. Let it marinate for at least 30 minutes to allow the flavors to develop.
2. Heat oil in a large skillet or pot over medium heat. Add the mustard seeds and cumin seeds. Allow them to crackle and release their aroma.
3. Add the chopped onion to the skillet and sauté until it becomes translucent and lightly browned.
4. Add the minced garlic, grated ginger, and slit green chilies to the skillet. Cook for another minute, stirring continuously.
5. Lower the heat and add the turmeric powder, ground coriander, paprika or Kashmiri red chili powder, ground cinnamon, and ground cloves to the skillet. Stir well to coat the onion mixture with the spices and cook for a minute until fragrant.
6. Pour in the vinegar and tomato puree or crushed tomatoes. Stir to combine and bring the mixture to a simmer.
7. Add the marinated chicken pieces to the skillet and mix well with the sauce. Cover the skillet and let the chicken cook on low heat for about 20-25 minutes, or until the chicken is cooked through and tender.
8. Adjust the seasoning with salt according to your taste preference. If you prefer a spicier vindaloo, you can add extra red chili powder or chopped green chilies at this stage.
9. Garnish the Chicken Vindaloo with fresh cilantro leaves and serve hot with steamed rice or naan bread.

Chicken Vindaloo is a robust and flavorful dish with a perfect balance of spice and tang. It can be enjoyed by those who appreciate bold and aromatic Indian cuisine.