Cooking Lucid
Chicken Vindaloo
A fiery Goan curry with vinegar-sharp tang and layers of chili heat. Portuguese-influenced and unapologetically bold — not for the faint of heart.
Prep 20 min
Cook 45 min
Total 1h 20m
Serves 6
Ingredients
Step 1 — Vindaloo paste
- 6 dried Kashmiri chilies (soaked)
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 6 peppercorns
- 4 cloves
- 1 inch cinnamon stick
- 4 garlic cloves
- 1 inch ginger
- ¼ cup white vinegar
- 1 tsp turmeric
- 1 tsp sugar
Step 2 — Braise the chicken
- 2 lbs boneless chicken thighs (cubed)
- 3 tbsp oil
- 2 large onions (sliced)
- 2 cups water
- 2 bay leaves
- 1 tsp salt
Step 3 — Serve
- Steamed rice
- Plain yogurt or raita (to cool the heat)
Instructions
- 1
Make vindaloo paste
Grind soaked chilies, whole spices, garlic, ginger, vinegar, turmeric, and sugar to a smooth paste with a splash of water.
- 2
Cook the curry
Heat oil in a pot, fry onions until deep brown. Add paste and cook 5 minutes until oil separates. Add chicken and salt, stir to coat. Add water and bay leaves. Simmer covered 30–35 minutes until chicken is tender and gravy is thick and tangy.
- 3
Serve
Rest 10 minutes for flavors to meld. Serve with steamed rice and cooling raita on the side.
Nutrition per serving: 380 cal · 34g protein · 12g carbs · 22g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
