Goan-Style Chicken Vindaloo
ID: c16190aa...
A delicious and tangy Goan-style Chicken Vindaloo featuring a vibrant, spicy curry paste made from scratch using Kashmiri chilies, fresh garlic, ginger, vinegar, and aromatic spices cooked with tender boneless chicken thighs.
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🍳 Cooking Flow
Blend the dry spices, garlic, ginger, vinegar-soaked chilies, and tomatoes to make a smooth curry paste. → Marinate the cut chicken thighs with salt, half of the curry paste, and 1 tbsp of oil. → Sauté onions in a skillet until caramelized, then cook the remaining curry paste and turmeric until the oil separates. → Add marinated chicken, cook for 5 minutes, pour in water, cover, and simmer for 10-15 minutes. → Uncover and finish by stirring in sugar, extra salt, and vinegar to taste, then garnish with coriander.
Cooking Steps
Brief Cooking Order
Blend the dry spices, garlic, ginger, vinegar-soaked chilies, and tomatoes to make a smooth curry paste. → Marinate the cut chicken thighs with salt, half of the curry paste, and 1 tbsp of oil. → Sauté onions in a skillet until caramelized, then cook the remaining curry paste and turmeric until the oil separates. → Add marinated chicken, cook for 5 minutes, pour in water, cover, and simmer for 10-15 minutes. → Uncover and finish by stirring in sugar, extra salt, and vinegar to taste, then garnish with coriander.
Introduction
A delicious and tangy Goan-style Chicken Vindaloo featuring a vibrant, spicy curry paste made from scratch using Kashmiri chilies, fresh garlic, ginger, vinegar, and aromatic spices cooked with tender boneless chicken thighs.
Step 1
Grind the dry spices (black peppercorns, black mustard seeds, cloves, green cardamoms, cinnamon stick, cumin seeds, and coriander seeds) in a blender to a fine powder.
Step 2
Roughly chop the garlic and ginger. Add them along with the Kashmiri chilies (pre-soaked overnight in ⅓ cup of red wine vinegar) and the soaking vinegar into the blender with the spice powder.
Step 3
Roughly chop the tomatoes, add them to the blender, and blend everything into a smooth, vibrant red curry paste.
Step 4
Cut the chicken thighs in half. Season with about 1 tsp of salt, add half of the prepared curry paste and 1 tbsp of oil, mix thoroughly, and let marinate.
Step 5
Heat 4 tbsp of oil in a skillet over medium-high heat. Add the finely chopped onions and sauté, stirring constantly, until caramelized and golden brown.
Ingredients List
Important Notes
Soaking the Kashmiri chilies in vinegar overnight softens them and infuses them with a deep, tangy flavor.
Caramelizing the onions slowly is key to balancing the sharp acidity of the vinegar and tomatoes with natural sweetness.
Leaving a little fat on the chicken thighs keeps the meat tender and prevents it from drying out during the simmering process.
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