Photograph of the finished Chicken vindaloo

India · Cà ri gà vindaloo

Chicken vindaloo

1 hr Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 2.2 lb
  • Photograph of Dried chillies Dried chillies 20
  • Photograph of Rice vinegar Rice vinegar ⅓ cup
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Ginger Ginger 0.6 oz
  • Photograph of Ground cumin Ground cumin 0.3 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.1 oz
  • Photograph of Turmeric powder Turmeric powder 0.3 oz
  • Photograph of Onion Onion 2
  • Photograph of Palm sugar Palm sugar 0.7 oz
  • Photograph of Oil Oil ¼ cup
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak dried chilies in vinegar for 20 minutes, then blend them with garlic, ginger, dill, and cinnamon to make vindaloo sauce.
  2. 2 Marinate the chicken with the sauce and turmeric powder for at least 30 minutes to allow the flavors to penetrate.
  3. 3 Sauté the onions in oil for 6 minutes until golden brown.
  4. 4 Add the chicken and marinade to the pan, stir for 5 minutes, then add 200 ml of water.
  5. 5 Simmer over low heat for 25 minutes, season with palm sugar and salt to balance the sour and spicy flavors.

With an appliance

  • Pressure cooker 45 min

    Replace step 5: cook Vindaloo chicken on high pressure for 8 minutes, then let it air dry for 7 minutes; reduce cooking time to about 10 minutes, allowing the flavors to infuse without constant monitoring. Only add sugar and salt after opening the lid.

Start cooking