Vinegar-Infused Chicken Curry with Black Peppercorns

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A tangy Goan-style chicken curry with a distinctive vinegar base, slow-simmered with whole black peppercorns and aromatic spices. This indian-inspired chicken ready in about 55 minutes pairs white wine vinegar, tablespoons vegetable oil, finely chopped red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (15 ratings) Prep: 20 min Cook: 35 min Serves 4 Indian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat chicken pieces dry with paper towels and season evenly with 1/2 teaspoon salt. Heat 1 tablespoon vegetable oil in a heavy pot over medium-high heat, add chicken skin-side down, and sear for 4 minutes until golden brown; flip and sear the other side for 3 minutes, then remove and set aside.
  2. Step 2: In the same pot, add remaining 1 tablespoon vegetable oil, then add cumin seeds and cook for 30 seconds until fragrant.
  3. Step 3: Add chopped red onion and cook for 5 minutes until golden brown, stirring occasionally to prevent burning.
  4. Step 4: Stir in minced garlic, ginger, black peppercorns, turmeric powder, and red chili powder, cooking for 1 minute until aromatics are fragrant.
  5. Step 5: Add seared chicken back to the pot, pour in vinegar and 1/2 cup water, then bring to a gentle simmer.
  6. Step 6: Cover and cook on low heat for 25 minutes, then uncover and simmer for 10 more minutes until chicken is tender and sauce has reduced to coat the back of a spoon.
  7. Step 7: Stir in 1/4 cup fresh cilantro, adjust salt if needed, and serve hot.

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Frequently asked questions

How long does Vinegar-Infused Chicken Curry with Black Peppercorns take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vinegar-Infused Chicken Curry with Black Peppercorns?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white wine vinegar from drying out.

Can I substitute ingredients in Vinegar-Infused Chicken Curry with Black Peppercorns?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vinegar-Infused Chicken Curry with Black Peppercorns for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Vinegar-Infused Chicken Curry with Black Peppercorns?

Indian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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