Chicken Vindaloo

Origin: Originating from the Portuguese dish carne de vinha d’alhos, it was transformed in Indian kitchens with garlic, vinegar, and spice-laden defiance.

What remains is a dish that carries the heat of history and the boldness of survival in every bite.

Vindaloo isn’t just spicy—it’s legacy in motion.

Ingredients

“ This is history on fire—marinated in memory, cooked in resistance.”

2 pounds chicken thighs, cut into bite-size pieces

2 or 3 potatoes

2 tablespoons olive oil

1 yellow onion, diced

2 serrano peppers, diced

1 tablespoon tomato paste

Salt and pepper to taste

1/2 cup white vinegar

6 cloves garlic, minced

3 tablespoons vindaloo masala

Chopped cilantro for garnish

How The Alchemy Happens

Add the chicken to a large bowl.

Mix your marinade by whisking together the vinegar with vindaloo masala. Pour it over the chicken and rub it into the meat. Cover and refrigerate for at least 1 hour — longer is better, such as overnight.

After marinating, heat a large pan to medium heat and add the olive oil. Add the onion and chilies and cook for about 3 minutes, until they soften. Add garlic and cook for 2 more minutes.

Add potatoes and cook for 5 minutes to brown slightly.

Add the chicken along with the marinade. Stir in tomato paste and salt, coating all pieces evenly. Turn heat to medium, cover, and cook for 5 minutes to brown the chicken.

Add 1/2 cup to 1 cup of water (or chicken broth for extra flavor) and stir until the mixture thins into a sauce. Add more liquid if needed. Reduce the heat and let it simmer for 20 minutes, until the chicken is cooked through.

Garnish with chopped cilantro.

Serve as is, or over cumin rice with raita.