Indian cuisine · Meat & Kebab

Chicken Vindaloo

A Goan curry: chicken marinated in vinegar, garlic and chilli, braised sweet-hot and tangy with cinnamon and cloves.

Ingredients · for 4 servings

• 800g boneless chicken thighs
• 8 dried chillies
• 6 tbsp vinegar (traditionally palm vinegar)
• 8 garlic cloves
• 1 piece ginger (4cm)
• 3 onions
• 1 tsp cumin seeds
• 4 cloves
• 1 cinnamon stick
• 1 tsp brown sugar
• 4 tbsp oil
• Salt

Instructions

1. Deseed the dried chillies and soak in hot water for 20 minutes, then blend with the garlic, ginger, cumin seeds, cloves, the broken cinnamon stick and the vinegar into a smooth paste.
2. Cut the chicken into large cubes, mix with half the paste and salt, and marinate in the fridge for at least 1 hour, or better overnight.
3. Heat the oil in a heavy pot and fry the finely sliced onions over medium heat for 12 minutes until deep golden-brown.
4. Add the remaining spice paste and fry for 4–5 minutes until the sharp vinegar smell has cooked off and oil separates at the edge.
5. Stir in the chicken along with its marinade, add 250ml water and the brown sugar, cover and braise gently for 25 minutes.
6. Simmer uncovered for 5–8 minutes until the sauce is dark and thick, then taste – it should be hot, tangy and lightly sweet all at once – and serve with rice.