Authentic Tangy Goan Chicken Vindaloo Stew

Recipe Overview & Cooking Metrics

Equipment Needed

• Small food processor or blender for vindaloo paste
• 5-quart heavy Dutch oven
• Wooden spatula
• Digital probe meat thermometer

Ingredients

• 2 pounds boneless skinless chicken thighs, cut into 1.5-inch pieces
• 1/3 cup apple cider vinegar or malt vinegar
• 6 cloves garlic, peeled
• 1.5-inch piece fresh ginger, sliced
• 1 tablespoon Kashmiri chili powder
• 1 teaspoon cayenne pepper (adjust for desired heat)
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground cloves
• 1 teaspoon brown sugar
• 1 large Yukon Gold potato, peeled and cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large yellow onion, finely diced
• 1.5 cups rich chicken bone broth
• 1 teaspoon kosher salt and fresh cilantro for garnish

Step-by-Step Cooking Instructions

1. Make authentic vindaloo paste: in a small blender, combine vinegar, garlic, ginger, Kashmiri chili, cayenne, cumin, turmeric, cinnamon, cloves, brown sugar, and salt. Blend until smooth paste forms.
2. Coat chicken thigh pieces in vindaloo paste. Marinate for 20 minutes (or refrigerate overnight for deeper tang).
3. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add diced onions and cook for 8 to 10 minutes until deeply golden brown and caramelized.
4. Add marinated chicken and all remaining paste from bowl. Sauté for 5 minutes, stirring to cook spices in hot oil.
5. Add diced Yukon Gold potatoes and pour in 1.5 cups chicken bone broth.
6. Bring vindaloo to a rolling boil over medium-high heat, then reduce heat to low, cover with lid, and simmer gently for 25 minutes.
7. Remove lid and simmer for 5 additional minutes until sauce turns thick, glossy, and potatoes are tender. Check chicken thighs reach 175°F (79°C).
8. Garnish with chopped fresh cilantro and serve hot with fluffy white rice or crusty pav bread rolls to soak up tangy sauce.

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Frequently Asked Questions