Chicken Vindaloo
"A one-skillet meal that packs an impossible amount of flavor,” wrote J.M. Hirsch of this chicken vindaloo he tasted in a Mumbai home kitchen.
- Makes4 servings
- Cook Time1 hour 20 minutes
- 25
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.
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.
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