Indian
Indian - Regional Mains
Chicken Vindaloo
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 700g bone-in chicken, cubed
- • 8 dried red chilies
- • 3 tbsp Goan vinegar
- • 1 tbsp cumin seeds
- • 1 tsp black peppercorns
- • 4 cloves
- • 1 x 2.5cm cinnamon stick
- • 8 garlic cloves
- • 2.5cm piece of ginger
Preparation Steps
1
Phase 1
Soak the red chilies in warm water 15 minutes, then grind with the cumin, peppercorns, cloves, cinnamon, garlic, ginger, and vinegar to a smooth paste.
2
Phase 2
Coat the chicken in the paste with salt and rest at least 4 hours, preferably overnight.
3
Phase 3
Heat 2 tbsp oil in a pot and sear the marinated chicken until the masala darkens.
4
Phase 4
Add 1 cup water, cover, and simmer 30 minutes until the chicken is tender and the gravy is thick and glossy.
5
Phase 5
Finish with a splash of vinegar if needed and serve with rice or Goan pao.