Chicken Vindaloo

Prep: 20 mins

Cook: 45 mins

Difficulty: Intermediate

Servings: 4 Servings

If you fancy recipes that dish up fiery and tangy flavors, this chicken vindaloo is for you! Though Anglo-Indian dishes such as butter chicken or chicken tikka masala tend to be more popular, India was also colonized by the Portuguese, primarily on the West Coast, whose cuisine is still heavily influenced by the country. “Carne de Vinha d’Alhos” was a dish introduced by the Portuguese to the state of Goa, which was the heart of Portuguese colonial rule in India. This dish was originally prepared with pork, wine or vinegar, and garlic. Indians adapted this into their own version, to what is now called “vindaloo,” by adding palm vinegar and spices. Eventually, chili peppers were also introduced into this dish after the Portuguese brought them to India from the Americas. Though traditional vindaloo is made with pork, this delicious twist on the classic recipe is made with bone-in chicken thighs and drumsticks.

Ingredients

10 to 15 dried Kashmiri chilis, seeds removed
2 teaspoons whole black peppercorns
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 (1/2-inch) piece cinnamon stick
4 whole cloves
1/2 cup malt or rice vinegar
4 cloves garlic, peeled
1 (3/4-inch) piece ginger, peeled and coarsely chopped
1 1/4 teaspoons kosher salt, divided, plus more needed
1 1/4 pounds bone-in chicken thighs (about 4)
12 ounces chicken drumsticks (about 4)
1 tablespoon neutral oil, such as vegetable or canola
1 large red onion, diced (about 2 cups)
1/8 teaspoon ground turmeric
Cooked basmati rice or chapati, for serving

Instructions

Place 10 to 15 dried Kashmiri chilis (depending on desired heat level) in a small heatproof bowl and add enough boiling water to cover. Let soak until softened, 30 minutes to 1 hour.
Meanwhile, place 2 teaspoons whole black peppercorns, 1 teaspoon coriander seeds, 1/2 teaspoon cumin seeds, 1 (1/2-inch) piece cinnamon stick, and 4 whole cloves in a small skillet. Toast over medium heat, tossing occasionally, until fragrant, about 3 minutes. Transfer to a blender and let cool.
Drain the chilis. Add the chilis, 1/2 cup malt vinegar, 4 peeled garlic cloves, 1 (3/4-inch) piece peeled and coarsely chopped ginger, and 1 teaspoon of the kosher salt to the blender. Blend until smooth. Transfer to a large bowl.
Remove and discard the skin from 1 1/4 pounds bone-in chicken thighs and 12 ounces chicken drumsticks. Cut the meat from the chicken thighs as best you can, then cut the meat into 1-inch pieces (reserve the bones). Score the chicken drumsticks by cutting a few deep slashes into each one.
Add the chicken and bones to the bowl of marinade and toss until well coated. Let marinate at room temperature for 1 hour.
Heat 1 tablespoon neutral oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add 1 diced large red onion and sauté until golden brown, 3 to 4 minutes. Stir in 1/8 teaspoon ground turmeric and season with the remaining 1/4 teaspoon kosher salt. Sauté until fragrant, about 1 minute more.
Stir in the chicken, bones, and marinade. Bring to a boil. Reduce the heat to maintain a simmer. Cover and simmer until the chicken is cooked through, about 20 minutes.
Uncover and increase the heat to medium-high. Cook, stirring occasionally, until the sauce is thickened enough to coat the back of a spoon, about 5 minutes. Taste and season with more kosher salt as needed. Serve over rice or with chapati.