Making Chicken Vindaloo with a Blender

Introduction to Chicken Vindaloo

Vindaloo is an Indian dish of Portuguese influence that typically is associated with the state of Goa on India’s southwestern coast, but the curry is popular around the world. Made with pork, lamb or chicken, it’s notable for its vinegary tang, a generous dose of garlic and the spiciness of dried chilies.

The Recipe Overview

In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we puree a host of spices in a blender, along with fresh garlic and ginger, bracing white vinegar and a bit of brown sugar. The result is a thick paste that is sweetly aromatic. After the chicken soaks for a bit, both meat and marinade go into the skillet to cook and reduce.

Understanding the Ingredients

The Kashmiri chili powder used in India is vibrantly colored with moderate heat; we found a mixture of sweet paprika and cayenne to be a good substitute. If you purchase Kashmiri chili powder, substitute 4 teaspoons for the paprika and cayenne.

Cooking Tips

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. Sprinkle the finished dish with sliced chilies and cilantro and serve with basmati rice.

Recipe Details

Chicken Vindaloo

Servings: 4

Ingredients:

• ¼ cup plus 2 tablespoons white vinegar, divided
• 12 medium garlic cloves, smashed and peeled
• 1-inch piece fresh ginger, peeled and roughly chopped
• 2 tablespoons sweet paprika
• 2 tablespoons packed brown sugar
• 4 whole cloves or ⅛ teaspoon ground cloves
• 2½ teaspoons ground turmeric
• 2 teaspoons cumin seeds
• ½ to 1 teaspoon cayenne pepper
• ¼ teaspoon ground cinnamon
• Kosher salt and ground black pepper
• 2 pounds boneless, skinless chicken thighs, trimmed and halved
• 2 tablespoons neutral oil
• Fresno or jalapeño chilies, stemmed and sliced into thin rings, to serve
• Fresh cilantro leaves, to serve

Directions:

1. In a blender, combine ¼ cup vinegar, garlic, ginger, paprika, sugar, cloves, turmeric, cumin, cayenne, cinnamon, ¾ teaspoon salt, 1¼ teaspoons pepper and 3 tablespoons water. Puree until smooth, scraping the blender as needed. Pour into a medium bowl, add the chicken and toss to coat. Let stand at room temperature for 15 minutes.
2. In a large Dutch oven over medium, heat the oil until shimmering. Add the chicken and marinade in an even layer. Cook without stirring until the marinade has browned and the chicken releases easily from the pot, 5 to 9 minutes. Stir, then add ⅓ cup water and bring to a simmer. Cover, reduce to medium-low and cook, stirring occasionally, until a skewer inserted into the chicken meets no resistance, 35 to 45 minutes.
3. Stir in the remaining 2 tablespoons vinegar, increase to medium and cook, stirring often, until the sauce is thick enough that a spoon drawn through leaves a trail, about 8 minutes. Taste and season with salt and pepper. Transfer to a serving dish and sprinkle with sliced chilies and cilantro.

Conclusion

Chicken Vindaloo, with its rich blend of spices and tangy vinegar, is a dish that combines the best of Indian and Portuguese cuisines. By following the simple steps outlined and using a blender to create a smooth marinade, you can easily make this delicious meal at home. The key to its success lies in the balance of flavors and the patience to let the chicken cook slowly, allowing the sauce to thicken and the spices to meld together.

FAQs

• Q: Can I use pork or lamb instead of chicken for Vindaloo?
  A: Yes, Vindaloo can be made with pork or lamb, but the cooking time may vary based on the type and cut of meat you choose.
• Q: What is a good substitute for Kashmiri chili powder?
  A: A mixture of sweet paprika and cayenne pepper can be used as a substitute for Kashmiri chili powder.
• Q: How do I prevent the chicken from sticking to the pot?
  A: Allow the chicken to cook undisturbed for a few minutes after adding it to the pot. It will eventually release with ease as it cooks.
• Q: Can I serve Vindaloo with anything other than basmati rice?
  A: While basmati rice is traditional, you can also serve Vindaloo with naan, roti, or other types of rice or flatbreads.