Chicken Vindaloo | Christopher Kimball’s Milk Street

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In Mumbai, sweet chilies and vinegar pack bold, easy flavor into a one-pan meal
Milk Street Bowtie Chicken Vindaloo

Chicken Vindaloo

Appears in May-June 2020

1 hour 20 minutes

Chicken Vindaloo

Free

Vindaloo, an Indian dish of Portuguese influence, typically is associated with the state of Goa on India’s southwestern coast, but the curry is popular in other areas of the country and the world over. Vindaloo, which often is made with lamb or chicken, is notable for tangy flavor from vinegar, a generous dose of garlic and a hit of spice from dried chilies. The Kashmiri chilies used in India are vibrantly colored with moderate heat; we found a mixture of sweet paprika and cayenne to be a good substitute. Serve with basmati rice. If you can find Kashmiri chili powder online, substitute 4 teaspoons for the paprika and cayenne.

4

Servings

Tip

Don’t worry if the chicken sticks to the pot immediately after it is added. Allow it to cook undisturbed and it eventually will release with ease. And don’t be afraid to allow the chicken and puree to brown as they cook. This brings out the flavors in the spices and tames the pungency of the aromatics, yielding a sauce that tastes full and round.

1 hour 20 minutes

¼ cup plus 2 tablespoons white vinegar, divided
12 medium garlic cloves, smashed and peeled
1 inch piece fresh ginger, peeled and roughly chopped
2 tablespoons sweet paprika
2 tablespoons packed brown sugar
4 whole cloves or ⅛ teaspoon ground cloves
2½ teaspoons ground turmeric
2 teaspoons cumin seeds
½-1 teaspoon cayenne pepper
¼ teaspoon ground cinnamon
Kosher salt and ground black pepper
2 pounds boneless, skinless chicken thighs, trimmed and halved
2 tablespoons neutral oil
Fresno or jalapeño chilies, stemmed and sliced into thin rings, to serve
Fresh cilantro leaves, to serve
Ingredients
  • ¼

    cup plus 2 tablespoons white vinegar, divided

  • 12

    medium garlic cloves, smashed and peeled

  • 1

    inch piece fresh ginger, peeled and roughly chopped

  • 2

    tablespoons sweet paprika

  • 2

    tablespoons packed brown sugar

  • 4

    whole cloves or ⅛ teaspoon ground cloves

  • teaspoons ground turmeric

  • 2

    teaspoons cumin seeds

  • ½-1

    teaspoon cayenne pepper

  • ¼
  • Kosher salt and ground black pepper

  • 2

    pounds boneless, skinless chicken thighs, trimmed and halved

  • 2

    tablespoons neutral oil

  • Fresno or jalapeño chilies, stemmed and sliced into thin rings, to serve

  • Fresh cilantro leaves, to serve

.
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Mains

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Chicken Vindaloo

Get Ready to Cook

4

Servings

1 hour 20 minutes

Tip

Don’t worry if the chicken sticks to the pot immediately after it is added. Allow it to cook undisturbed and it eventually will release with ease. And don’t be afraid to allow the chicken and puree to brown as they cook. This brings out the flavors in the spices and tames the pungency of the aromatics, yielding a sauce that tastes full and round.

Ingredients
  • ¼

    cup plus 2 tablespoons white vinegar, divided

  • 12

    medium garlic cloves, smashed and peeled

  • 1

    inch piece fresh ginger, peeled and roughly chopped

  • 2

    tablespoons sweet paprika

  • 2

    tablespoons packed brown sugar

  • 4

    whole cloves or ⅛ teaspoon ground cloves

  • teaspoons ground turmeric

  • 2

    teaspoons cumin seeds

  • ½-1

    teaspoon cayenne pepper

  • ¼
  • Kosher salt and ground black pepper

  • 2

    pounds boneless, skinless chicken thighs, trimmed and halved

  • 2

    tablespoons neutral oil

  • Fresno or jalapeño chilies, stemmed and sliced into thin rings, to serve

  • Fresh cilantro leaves, to serve

Step 1 of 3

Combine Ingredients

¼
cup white vinegar
12
medium garlic cloves, smashed and peeled
1
inch piece fresh ginger, peeled and roughly chopped
2
tablespoons sweet paprika
2
tablespoons packed brown sugar
4
whole cloves or ⅛ teaspoon ground cloves
teaspoons ground turmeric
2
teaspoons cumin seeds
½-1
teaspoon cayenne pepper
¼
teaspoon ground cinnamon
Kosher salt and ground black pepper
2
pounds boneless, skinless chicken thighs, trimmed and halved

In a blender, combine ¼ cup vinegar, garlic, ginger, paprika, sugar, cloves, turmeric, cumin, cayenne, cinnamon, 1¼ teaspoons each salt and pepper, and 3 tablespoons water.


Puree until smooth, scraping the blender as needed. Pour into a medium bowl, add the chicken and toss to coat. Let stand at room temperature for 15 minutes.

Step 2 of 3

Cook Chicken

In a large Dutch oven over medium, heat the oil until shimmering. Add the chicken and marinade, distributing in an even layer, then cook without stirring until the marinade has browned and the chicken releases easily from the pot, 5 to 9 minutes.


Stir, then add ⅓ cup water and bring to a simmer. Cover, reduce to medium-low and cook, stirring occasionally, until a skewer inserted into the chicken meets no resistance, 35 to 45 minutes.

Step 3 of 3

Finish and Serve

2
tablespoons white vinegar
Kosher salt and ground black pepper
Fresno or jalapeño chilies, stemmed and sliced into thin rings, to serve
Fresh cilantro leaves, to serve

Stir in the remaining 2 tablespoons vinegar, increase to medium and cook, stirring often, until the sauce is thick enough that a spoon drawn through leaves a trail, about 8 minutes. Taste and season with salt and pepper. Transfer to a serving dish and sprinkle with sliced chilies and cilantro.

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