Ingredients for Goan Chicken Vindaloo
Complete culinary measure (10 items) · Scale servings or deselect pantry items in the cart panel
1
Boneless Chicken Thighs / Curry Cut
800 g
2
Goan Toddy Vinegar / Apple Cider Vinegar
1/4 cup
3
Kashmiri Dry Red Chilies
8 pieces
4
Garlic Cloves & Fresh Ginger
10 cloves + 2 inch
5
Onions (Finely sliced)
3 large
6
Tomato Paste
2 tbsp
7
Whole Spices (Cumin, Mustard, Peppercorn, Cinnamon)
1 tsp each
8
Brown Sugar / Jaggery
1 tbsp
9
Cooking Oil
3 tbsp
10
Salt
1 tsp
Grind soaked red chilies, garlic, ginger, cumin, peppercorns, mustard seeds, cinnamon, and cloves with vinegar into a vibrant red paste.
Step-by-Step Instructions
1
Grind soaked red chilies, garlic, ginger, cumin, peppercorns, mustard seeds, cinnamon, and cloves with vinegar into a vibrant red paste.
2
Marinate chicken in the vindaloo paste, turmeric, and salt for 2 hours.
3
Heat oil in a heavy pot, add sliced onions and sauté on medium heat until caramelized brown.
4
Add marinated chicken along with paste and sear on medium-high heat for 8 minutes.
5
Add tomato paste, brown sugar, and 1 cup warm water. Cover with lid and simmer on low heat for 20 minutes until tender and gravy is tangy and spicy.
6
Rest 2 hours before serving for flavors to deepen; serve with steamed rice or bread.
Video Tutorial
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Servings
4
Ingredients
10/10
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Boneless Chicken Thighs / Curry Cut
800 g
Goan Toddy Vinegar / Apple Cider Vinegar
0.25 cup
Kashmiri Dry Red Chilies
8 pieces
Garlic Cloves & Fresh Ginger
10 cloves + 2 inch
Onions (Finely sliced)
3 large
Tomato Paste
2 tbsp
Whole Spices (Cumin, Mustard, Peppercorn, Cinnamon)
1 tsp each
Brown Sugar / Jaggery
1 tbsp
Cooking Oil
3 tbsp
Salt
1 tsp
·
10 items · estimated total~₹1105
Servings
4
10/10 items selected
~₹1105