Murghi Vindaloo (Chicken Vindaloo)

Recipe as written, this vindaloo calls for 1 whole chicken, skinned and cut into parts. I didn't have a whole chicken. What I did have was a bunch of skinless boneless chicken thighs.

On the one hand, using bone-in chicken pieces probably would've imparted some extra succulence and flavour. On the other hand, boneless chicken cooks faster and is easier to eat. Take your pick on which qualities are most important to you.

Murghi Vindaloo

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 2 Tbsp. canola (or other neutral) oil
• 1 onion, halved and sliced
• 1 chicken (~1.4kg), skinned and cut into parts
• 1/4 c. vinegar
• 1 Tbsp. garlic paste
• 1 Tbsp. coriander seeds, ground
• 2 tsp. cumin seeds, ground
• 1 tsp. ground Kashmiri chilies
• 1 tsp. sweet paprika¹
• 3/4 tsp. coarse sea salt
• 1/4 tsp. ground turmeric
• 1 c. coconut milk

Directions

1. Heat oil over medium-high heat.
2. Add onion and cook, stirring frequently, for ~5 minutes.
3. Reduce heat to medium and add the chicken pieces (meat-side-down). Cook 2-3 minutes on each side.
4. Remove chicken and onions from pan and set aside.
5. Return pan to medium heat and add the vinegar, garlic paste, coriander, cumin, Kashimiri chilies, paprika (or cayenne), salt, and turmeric.
6. Reduce heat to medium-low, cover, and cook, stirring occasionally, for ~5 minutes.
7. Stir in the coconut milk.
8. Return the chicken and onion to the pan and cook, stirring and basting occasionally, until cooked through (~20 minutes for bone-in pieces, ~10 for boneless).
9. Increase heat to medium and simmer, uncovered, stirring occasionally, for ~5 minutes.

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¹ The original recipe calls for 1 tsp. ground cayenne, but I wanted the Kidlet to be able to actually eat this so I swapped out the cayenne for sweet paprika. ^Back