Simmered Vindaloo Chicken

A fiery Goan curry with tender chicken pieces, marinated in vinegar and spices, slow-cooked to develop deep flavors.

Cuisine: Indian

Category: Chicken

Prep: 30 minutes. Cook: 45 minutes.

Serves 4.

Ingredients

• 500g chicken thighs
• 3 tbsp vinegar
• 5 cloves garlic
• 1 inch ginger
• 1 large onions
• 1 medium tomatoes
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp garam masala
• 3 tbsp vegetable oil

Instructions

1. Step 1: In a bowl, combine 500g cubed chicken thighs, 3 tbsp vinegar, 5 minced garlic cloves, 1 inch grated ginger, 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp turmeric, 1 tsp red chili powder, and 1 tsp salt. Marinate for 30 minutes.
2. Step 2: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 large finely chopped onion and cook until golden, about 5 minutes.
3. Step 3: Add 1 medium diced tomato and cook for 5 minutes until softened.
4. Step 4: Add the marinated chicken (with all marinade) and cook for 2 minutes to sear.
5. Step 5: Stir in 1/2 cup water and 1/2 tsp garam masala. Bring to a simmer, then reduce heat to low.
6. Step 6: Cover and cook for 45 minutes until chicken is tender.
7. Step 7: Season with additional salt if needed. Garnish with 2 tbsp chopped fresh cilantro before serving.