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A bold Goan-style chicken curry with vinegar-bright acidity, toasted spices, garlic, and a slow, savory simmer. Serve it with rice or flatbread to catch every drop of the deeply flavored sauce.
AI-generated image
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Marinating the chicken with vinegar, garlic, ginger, and spices seasons it deeply while tenderizing the surface. Toasting the whole spices and simmering the curry slowly builds a layered sauce with the characteristic bright, savory tang of vindaloo.
Cool within two hours, then refrigerate in a covered container for up to 3 days. The flavor improves overnight.
Reheat gently in a saucepan over medium-low heat with a splash of water, stirring occasionally, until steaming hot throughout and the chicken reaches 74°C.
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