Chicken Vindaloo - Goan

• Black pepper

  4 g

• Chicken

  curry cut

  400 g

• Cumin seeds

  5 g

• Dried red chilli

  8 pc

• Garlic

  25 g

• Ginger

  15 g

• Oil

  40 ml

• Onion

  sliced

  150 g

• Salt

  to taste

• Sugar

  5 g

• Turmeric powder

  3 g

• Vinegar

  40 ml

Add to Cart

Flavor profile

Method

1. 1Soak dry red chillies in warm vinegar until softened.
2. 2Grind the chillies with garlic, ginger, cumin and peppercorns to a paste.
3. 3Coat the chicken in half the paste and marinate for 30 minutes.
4. 4Heat oil and saute sliced onions until soft and golden.
5. 5Add the marinated chicken and sear until lightly coloured.
6. 6Stir in the remaining paste with turmeric and a pinch of sugar.
7. 7Add water, cover and simmer until the chicken is tender.
8. 8Reduce to a thick tangy gravy and check the vinegar balance.