Spicy and flavourful, the vindaloo dish from the coast of Goa in India is one that a lover of spices would dream of. The reason behind its acclaim is that the curry has a bold spice flavour and a touch of sour taste to it. Well, if you are looking for the most scrumptious chicken vindaloo recipe ever, you're bound to win; preparation of chicken vindaloo begins with marinating chicken pieces into vinegar, garlic, ginger, and a cocktail blend of aromatic spices that may include cumin, coriander, and black pepper. This marinade does not just make the chicken soft, but it also infuses its deep flavours. At least an hour before grilling, you could marinate or do it overnight for the perfect results. Heat the oil in a large pot over medium heat and saut the finely chopped onions until they brown. Add the marinated chicken with the marinade and cook until the chicken browns well on all sides in spices. Finally, add the diced tomatoes, simmering to let all the flavours blend perfectly. You can add red chili powder to taste if you like that real fire in vindaloo. If the curry seems to need some water or chicken broth, add that as well. Finally, garnish with a few torn sprigs of cilantro for colour and flavour. Serve hot over steaming rice or naan and mop up all the scrumptious sauce. This chicken vindaloo recipe will make your gatherings or cozy nights worthwhile, bringing India right into your kitchen. Enjoy these deep spicy flavours that make this dish so exceptionally unique!

• 800 gms chicken
• 1 1/2 tbsp coriander seeds
• 1 tsp cumin powder
• 10 black pepper
• 2 inch cinnamon
• 4 cloves
• 3 green cardamoms
• 1/2 tsp mustard seeds
• 20 dried red chilies
• 3 tbsp vinegar
• 10 garlic cloves
• 1 1/2 inch ginger
• 1/2 tsp turmeric powder
• 1 tsp salt
• 3 tbsp oil
• 2 onion
• 2 tomato
• 1 tbsp vinegar
• 1 tsp sugar

• Chicken Vindaloo is one spicy dish from coastal India, especially the state of Goa.
• This Portuguese-inspired dish takes complexity to its tasteful sense of tanginess and is always a favourite among spice lovers.
• Let's try cooking this mouth-watering curry.
• First, you will have to prepare the spice paste that essentially gives the character of the dish.
• In a dry pan toast 1/2 tablespoon coriander seeds, 1 teaspoon cumin seeds, and 10 black peppercorns over medium heat until they are fragrant.
• They don't even compare to their strengths before this process, as their flavours increase multifold.
• If you are using ground spices you can just mix them in a bowl. Add 2 inches of cinnamon stick, 4 whole cloves, and 2 green cardamom pods if you like.
• Or don't feel like fiddling with whole spices? Then by all means use ground spice: 1 1/2 teaspoons ground cinnamon, 2 pinches ground cloves, and 1 1/2 teaspoons ground cardamom.
• And, lastly, add 1/2 teaspoon of mustard seeds and 20 dried red chilies or 1 tablespoon of Indian chili powder to give it a fiery taste.
• When the spices are ready, add 3 tablespoons of vinegar-malt, Goan, or red wine vinegar works best. Then, add 10 garlic cloves and 11/2 inches of ginger, finely grated or minced. Pur e this mixture until it makes a smooth paste.
• The acidity helps soften the chicken while making the dish more tender and flavourful.
• Prepare the Chicken: Use 2 lbs.
• Eight hundred gms to one kilogram of bone-in chicken, which adds intensity to the dish, or 1.5 pounds of boneless chicken instead.
• Mix in a large bowl the chicken with 1/2 teaspoon of turmeric and 3¼ to 1 teaspoon of salt. I used ⅓ teaspoon of pink salt.
• Let it marinate in the spice paste for at least an hour, even overnight if you can. Heat 3 tablespoons of oil in a heavy-bottomed pot.
• Coconut oil is especially suitable for this dish with its unique flavour: Once hot, put in the marinated chicken and sear it until brown on both sides.
• It helps seal the juices in the dish while it also gives a deep colour towards the end of the dish.
• You can also add 2 finely chopped onions into the pot at this stage, saut ing until they become translucent and even golden.
• An added layer of flavour could include 2 pureed tomatoes. Add now 1 tablespoon of vinegar and 1 teaspoon of sugar which will balance the acidity of the dish. Indeed, the sweet-sour contrast characteristic of Vindaloo always enhances the entire taste profile of the dish.
• Mix all these, and then the sugar dissolves.
• It's time to add the water. You can use 1 1/2 to 1 1/2 cups of hot water, depending on how saucy you want your curry to be. Bring the mixture to a boil, then reduce the heat and let it simmer. Put the lid on the pot and cook for about 30-40 minutes, or until the chicken tenderly cooks through.
• Stir occasionally to prevent sticking and even cooking.
• Once the chicken is cooked and the flavours are melded together, taste and adjust the seasoning if needed. If you want it spicier, you can always add more chili powder.
• Serve this Chicken Vindaloo hot, with lots of steamed rice or fresh naan.
• The aromatic spice will draw you into its absolute essence and flavour. Let go of the richest tapestry of flavours that make the recipe of Chicken Vindaloo a timeless classic!