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Spicy Chicken Vindaloo
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Ingredients
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Method
6 steps
- 1
Pat 3–3½ lb bone-in chicken pieces (or 2 lb boneless thighs) dry and season with salt and black pepper. Heat 3 tablespoons ghee or butter in a large heavy skillet or Dutch oven over medium-high until shimmering. Brown the chicken in batches without crowding, 3–4 minutes per side, until golden — gray steamed meat won't give you a rich gravy. Transfer to a plate; keep the fat in the pan.
- 2
Add 3 minced garlic cloves and 2 sliced medium onions to the pan fat. Sauté until deep golden brown, 6–8 minutes — pale onion makes a flat vindaloo. Add a splash more ghee if the pan looks dry.
- 3
Return the chicken and any juices. Stir in 2 teaspoons ground ginger (or 1 tablespoon grated fresh), 2 teaspoons ground cumin, 2 teaspoons yellow mustard seeds, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, 1 teaspoon turmeric, 1–1½ teaspoons cayenne, and 1 teaspoon paprika. Cook 2–3 minutes, stirring, until the spices smell toasty — raw spice powder tastes dusty.
- 4
Add 2 tablespoons lemon juice, 2 tablespoons white vinegar, 1 tablespoon packed brown sugar, 2 teaspoons salt, 2 cups water, and optional 2 tablespoons tamarind paste dissolved in 2 tablespoons hot water. Scrape up browned bits from the bottom.
- 5
Cover and simmer over medium-low until the chicken is fall-tender, 40–45 minutes (bone-in) or about 30 minutes (boneless), stirring a few times. For the last 10 minutes, crack the lid so the sauce thickens into a sharp, glossy gravy that coats the meat.
- 6
Taste for salt and heat — vindaloo should be boldly sour-spicy, not sweet. Garnish with cilantro or sliced green onion if you like. Serve with basmati rice. You want fall-tender chicken in a sharp, vinegary red gravy — not bland sweet curry or tough dry pieces.