Spicy Vinegar Braised Chicken — Chicken Vindaloo
A fiery Goan curry of chicken braised in a vinegar-and-chilli paste with garlic, cumin, and warm spices, balanced by a touch of jaggery.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast 2 tsp cumin seeds, 1 tsp peppercorns, 8 cloves, 2 cinnamon sticks, and 4 cardamom pods in a dry skillet over medium heat 90 seconds until fragrant. Cool 1 minute, grind to powder. Mix with 3 tsp Kashmiri chilli powder, 1 tsp cayenne, 12 garlic cloves, 1 piece fresh ginger (2-inch), 90ml white wine vinegar, and 1 tsp salt into a smooth paste. Rub over 440g chicken pieces, marinate 15 minutes. Finely chop 1.5 medium onions and 2 small tomatoes.
Bloom
Heat 4 tbsp oil in a heavy saucepan over medium-high heat. Add 2 bay leaves and onion, cook 7 minutes stirring until deep golden brown, then add tomato and cook 3 minutes on medium-low mashing until it breaks down and oil beads form.
Sear
Add marinated chicken with all paste to the pan over medium-high heat. Sear 4 minutes stirring until chicken edges colour and masala darkens noticeably.
Braise
Pour in 400ml hot water and 1 tsp jaggery, stir, cover, reduce heat to low. Simmer 16 minutes stirring once until chicken reaches 165°F (74°C) internal temperature.
Reduce
Uncover and simmer 2 minutes on medium if gravy is too loose—it should be thick, glossy mahogany, and clinging to meat. Rest 2 minutes off the heat.
Plate
Garnish with 2 tbsp fresh coriander and serve alongside steamed basmati rice, pao bread, garlic pickle, and roasted papad.
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