55min 2 ppl
Chicken Vindaloo
65 minutes
2 people
Hard
65 min · 8 steps
Hard: over 60 min or 12+ steps
350 kcalper person
Protein 40g
Carbs 10g
Fats 18g
About this dish
Boldly spiced chicken in a sour-hot Goan vindaloo paste — the vinegar-marinated dried chillies give the thick gravy its distinctive tang, making this one of the most flavourful dishes in the Indian repertoire.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic Cloves2.5
- Fresh Ginger10 g
- Onionlarge, finely diced0.5
- Fresh Corianderroughly chopped0.5 small handful
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into 4cm chunks375 g
Tins & Jars
- Tomato Purée0.5 tbsp
Dried Goods
- Water75 ml
- Sugar0.25 tsp
Spices & Seasonings
- Dried Kashmiri Chilliesdeseeded and soaked in 1.5 tbsp malt vinegar for 30 minutes3
- Cumin Seeds0.5 tsp
- Black Peppercorns0.25 tsp
- Ground Turmeric0.25 tsp
- Ground Cinnamon0.25 tsp
- Cloves1.5
- Saltto taste
Oils & Condiments
- Malt Vinegar0.5 tbsp
- Vegetable Oil1.5 tbsp
Utensils
- Blender
- Large heavy pan with lid
- Chef's knife
- Cutting board
- Mixing bowl
- Meat thermometer
- Wooden spoon
Method
1
Deseed the Kashmiri chillies and soak them in 1.5 tbsp malt vinegar for 30 minutes. Peel the garlic and ginger. Finely dice the onion. Cut the chicken thighs into 4cm chunks. Roughly chop the coriander.
Approx. 30 minutes
2
Blend all vindaloo paste ingredients, including the soaked chillies with their vinegar, to a smooth paste. Coat the chicken thoroughly, cover, and refrigerate for at least 2 hours.
Approx. 120 minutes
3
Heat the oil in a large heavy pan over high heat. Remove the chicken from the marinade (reserve it) and sear in batches for 3–4 minutes until golden. Transfer to a plate.
Approx. 4 minutes
4
Add the onion to the pan and cook for 10 minutes until deep golden.
Approx. 10 minutes
5
Add the tomato purée and reserved marinade paste. Cook for 3 minutes.
Approx. 3 minutes
6
Return the chicken to the pan. Add 75ml water and the sugar. Stir well, bring to a simmer, reduce heat to medium-low, cover, and cook for 25 minutes until the chicken is cooked through. Check internal temperature reaches 74°C using a meat thermometer.
Approx. 25 minutes
7
Remove the lid and cook for 8 minutes until the sauce reduces to a thick, dark gravy.
Approx. 8 minutes
8
Season with salt to taste and serve garnished with fresh coriander.
Approx. 1 minutes
