By Krati Purwar
July 9, 2024
Vindaloo is a Goan-style spicy curry that is not for the faint-hearted. The gravy is a melange of spices and can be cooked with pork, chicken, mutton, or red meat. This soulful dish is best paired with steamed rice. Here is how to make restaurant-style chicken vindaloo.
12 cloves ½ tsp cumin 1.5 kg bone-in chicken 2 onions 1 tsp turmeric powder Salt to taste ¾ cups apple cider vinegar 1 tsp peppercorns 1 tsp sugar 1-inch cinnamon, ginger 12 garlic cloves 10-12 dry red chillies
After thoroughly cleaning the chicken, pat it dry, and transfer it in a big bowl.
Grind red chillies, cinnamon, ginger, garlic, cloves, apple cider vinegar, cumin, and peppercorns into a smooth paste.
Marinate the chicken with the spiced paste. While the chicken absorbs the flavours of spices, cook onions over medium heat.
Once onions turn brown, add marinated chicken to the pan along with turmeric powder and sugar.
Cook the ingredients on a low flame with occasional stir in between. Once the chicken turns tender, turn off the flame.
Serve vindaloo topped with fresh coriander leaves on the side of steamed rice and butter naan.