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Chicken Vindaloo Curry

🇮🇳 India · Goa

Servings: 8 Prep: 15 minutes Cook: 30 minutes Total: 1 hour 45 minutes

Ingredients

  • 2 lbs boneless chicken (thighs or breast), cut into 2-inch pieces
  • 1 tsp kosher salt
  • 1/4 cup vindaloo curry powder (see spice blend below)
  • 1/2 cup white vinegar
  • 4 tbsp fresh ginger, grated, divided
  • 14 cloves garlic, divided
  • 2 tbsp ghee or butter
  • 1 yellow or white onion, diced
  • 1/4 cup tomato paste
  • 12 dried curry leaves
  • 2 cups chicken stock
  • 2 tsp kashmiri chili powder
  • 2 tsp turmeric powder
  • 2 tsp ground coriander
  • 2 tsp cayenne powder
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground fennel (or 1/2 tsp ground clove)
  • 1 tsp fenugreek leaves
  • 1/2 tsp ground dry mustard
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground black pepper
  • 1 star anise

Steps

  1. Cut chicken into 2-inch cubes, toss with salt, and set aside in a large bowl to marinate.
  2. Peel and grate the ginger.
  3. In a blender, combine the vinegar, 2 tablespoons grated ginger, 10 garlic cloves, and the vindaloo curry powder; puree until smooth.
  4. Pour the blended mixture over the chicken, toss to coat, cover, and marinate for 1 hour.
  5. Mince the remaining 4 garlic cloves.
  6. Melt ghee in a Dutch oven over medium heat. Add onion, remaining 2 tablespoons grated ginger, and minced garlic; sauté until onion is translucent.
  7. Stir in tomato paste and cook for 2 minutes.
  8. Add the marinated chicken and curry leaves; cook for 2 minutes, stirring to break up the chicken and combine everything.
  9. Add chicken stock, stir, and bring to a boil.
  10. Cover and cook on low heat for 20 minutes, or until chicken is fork tender. If sauce is too thin, simmer uncovered to reduce; if too thick, add more stock.
  11. Optional: peel and chop 3-4 white potatoes into 2-inch pieces, boil in salted water until fork tender, then stir into the finished vindaloo.
  12. Serve topped with chopped cilantro over steamed rice, with or without potatoes.

Notes

Vindaloo is a Goan curry with Portuguese influence, known for its vinegar and chili-forward flavor. Potatoes are a common but optional addition.

Source: silkroadrecipes.com