Chicken Vindaloo

This tangy, spicy curry from Goa, India, has roots in vinh d'alho, a stew brought to the region by Portuguese colonists. Now an Indian restaurant staple, it comes in countless variations—some fiery, some mild—from the subcontinent to the British Isles.

Photo by Lisa M.
Adapted from saveur.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from saveur.com

Ingredients

  • 1

    tbsp. whole black peppercorns

  • 1

    tbsp. black mustard seeds

  • 2

    tsp. cumin seeds

  • 2

    tsp. coriander seeds

  • 1

    tsp. fenugreek seeds

  • 5

    whole cloves

  • 1

    (1") stick cinnamon

  • 1/4

    cup Hungarian paprika

  • 1/4

    cup palm vinegar

  • 1

    tsp. ground turmeric

  • 1

    tsp. light brown sugar

  • 16

    cloves garlic, minced

  • 1

    (2") piece ginger, peeled and minced

  • 2

    lb. boneless, skinless chicken thighs, cut in half

  • 3

    tbsp. canola oil

  • 2

    large yellow onions, finely chopped

  • 10

    thin green Indian chiles, stemmed, seeded, and minced

  • 1

    lb. small new potatoes, cut in half (cut in quarters if large)

  • Cooked white rice, for serving

Directions

1. Heat peppercorns, mustard, cumin, coriander, and fenugreek seeds, cloves, and cinnamon in a 12" skillet over medium-high heat, and cook, swirling pan occasionally, until lightly toasted, about 2 minutes. Transfer to a bowl, and let cool; working in batches, transfer spices to a spice grinder and process until finely ground. Transfer to a small food processor along with paprika, vinegar, turmeric, sugar, ¼ of the garlic, and half the ginger; puree until smooth. Transfer to a large bowl, and add chicken; rub chicken with spice mixture. Cover and refrigerate at least 4 hours or up to overnight. 2. Heat oil in a 6-qt. saucepan over medium-high heat. Add onions, and cook, stirring, until caramelized, about 25 minutes. Add remaining garlic and ginger along with chiles, and cook, stirring, until soft, about 5 minutes. Add chicken along with any paste in bowl, potatoes, and 2 cups water, and bring to a boil; reduce heat to medium-low, and cook, covered and stirring occasionally, until chicken is cooked through, about 25 minutes. Remove from heat, and season with salt; serve with rice.

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