Serves 4
110 min
Chicken Vindaloo
Recipe GLPR4b7c5f2c2bc393
A classic Indian curry featuring tender chicken thighs in a bold, spiced vinegar-based sauce with aromatic whole spices, caramelized onions, and a fiery depth of flavor. This restaurant-quality dish balances heat, acidity, and warmth with ginger, garlic, and a blend of toasted spices. Serve with steamed rice or warm bread.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4 red chilies, whole
6 cloves garlic cloves
1 inch fresh ginger root, 1-inch piece
¼ cup white wine vinegar
1½ lb chicken thighs, boneless and skinless, cut into 1½-inch cubes
3 cardamom pods, whole
1 tablespoon cumin seeds
1 teaspoon cinnamon powder
½ tablespoon black peppercorns
1 teaspoon turmeric powder
1½ teaspoons mustard seeds
4 tablespoons olive oil
1 cup yellow onions, diced
2 cups potatoes, diced into ½-inch cubes (optional)
salt, to taste
Directions
Submerge the whole red chilies, garlic cloves, and fresh ginger in the white wine vinegar. Let soak for 30 minutes until the chilies soften and the flavors meld. Using a blender or food processor, blend into a smooth paste. Set aside.
Place the cubed chicken thighs in a bowl and coat evenly with the chili-garlic-ginger paste. Cover and refrigerate for at least 1 hour (or up to 4 hours) to allow the marinade to flavor the meat.
Combine the cardamom pods, cumin seeds, black peppercorns, and cinnamon powder in a dry skillet over medium heat. Toast for 2–3 minutes, stirring occasionally, until fragrant. Let cool slightly, then grind in a spice grinder into a fine powder. Stir in the turmeric powder and set the spice blend aside.
Heat the olive oil in a large, heavy-bottomed pot or deep skillet over medium-high heat. Once hot, add the mustard seeds and cover the pot for 30 seconds—they will pop and crackle. Stir occasionally until the popping slows, about 1 minute total.
Add the diced onions to the pot and cook uncovered, stirring frequently, for 5–7 minutes until they turn light golden brown and begin to caramelize.
Add the marinated chicken along with all of the marinade liquid to the pot. Stir well to combine and cook over medium-high heat for 3–4 minutes, stirring occasionally, until the chicken begins to brown slightly on the edges.
Sprinkle the toasted spice blend and salt over the chicken mixture. Stir thoroughly until all ingredients are evenly coated. If using potatoes, add them now and stir to combine. Cover the pot with a lid.
Reduce heat to medium-low and simmer, covered, for 45–50 minutes, stirring every 10–15 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer, and the sauce has thickened and darkened in color, coating the chicken and potatoes. If the curry seems too thin, uncover the pot for the final 5 minutes to allow more liquid to evaporate.
Taste and adjust seasoning with additional salt or vinegar as desired. Serve hot with steamed basmati rice, jasmine rice, or warm naan or roti bread. Optionally garnish with fresh cilantro if desired.
