Image générée par IA
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.
Image générée par IA
Image générée par IA
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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