Indian cuisine · Soups & Stews

Vindalho de Galinha (Goan Chicken Vindaloo)

Goan chicken slow-braised in a paste of palm vinegar, Kashmiri chili and plenty of garlic.

Ingredients · for 4 servings

• 800 g boneless chicken thighs
• 8 dried chilies (mild, e.g. Kashmiri)
• 6 tbsp vinegar (traditionally palm vinegar)
• 1 head of garlic
• 1 piece ginger (4 cm)
• 2 tsp cumin
• 1 tsp black peppercorns
• 1 cinnamon stick and 4 cloves
• 3 onions
• 1 tsp sugar
• 4 tbsp oil
• Salt

Instructions

1. Deseed the dried chilies and soak them in hot water for 20 min.; meanwhile cut the chicken into 4 cm cubes.
2. Blend the drained chilies with the peeled garlic cloves, ginger, cumin, peppercorns, the broken cinnamon stick, cloves and vinegar into a smooth, deep red paste.
3. Mix the meat with half the paste and 1 tsp salt, cover and marinate for at least 1 hour, ideally overnight in the fridge.
4. Finely dice the onions and fry in the oil over medium heat for 10–12 min. until golden brown, then add the remaining paste and roast for 3–4 min. until the oil separates at the edge.
5. Add the marinated meat, sear for 5 min., deglaze with 250 ml water and braise gently, covered, for 30–35 min. until the chicken falls apart.
6. Remove the lid, season with sugar and salt, simmer uncovered for 5 min. until the sauce clings thickly to the meat, and serve with rice.