Spicy Vinegar Braised Chicken — Chicken Vindaloo
A fiery Goan curry of chicken braised in a vinegar-and-chilli paste with garlic, cumin, and warm spices, balanced by a touch of jaggery.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast cumin seeds, peppercorns, cloves, cinnamon, and cardamom in a dry skillet over medium heat 90 seconds until fragrant. Cool 1 minute, grind to powder. Mix with kashmiri chilli powder, cayenne, garlic, ginger, vinegar, and salt into a smooth paste. Rub over 440g chicken pieces, marinate 15 minutes. Finely chop 1.5 medium onions and 2 small tomatoes.
Bloom
Heat 4 tbsp oil in a heavy saucepan over medium-high heat. Add 2 bay leaves and onions, cook 7 minutes stirring until deep golden brown, then add tomatoes and cook 4 minutes on medium-low mashing until they break down and oil beads form.
Sear
Add marinated chicken with all paste to the pan over medium-high heat. Sear 4 minutes stirring until chicken edges colour and masala darkens noticeably.
Braise
Pour in 400ml hot water and 1 tsp jaggery, stir, cover, reduce heat to low. Simmer 16 minutes stirring once until chicken reaches 165°F (74°C) internal temperature.
Reduce
Uncover and simmer 2-3 minutes on medium if gravy is too loose—it should be thick, glossy mahogany, and clinging to meat. Rest 2 minutes off the heat.
Plate
Garnish with 2 tbsp fresh coriander and serve alongside steamed basmati rice, pao bread, garlic pickle, and roasted papad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.