Chicken Vindaloo, Goan Coconut Rice and Kachumber Salad

Instructions

1. 1

   Prepare the Vindaloo Paste

   • Place both types of dried red chilies in a bowl and cover with hot water. Let them soak for 30 minutes to soften.
   • While the chilies soak, dry roast the coriander seeds, cumin seeds, peppercorns, cloves, cinnamon, and mustard seeds in a pan over low heat for 1-2 minutes until fragrant. Set aside to cool.
   • Drain the soaked chilies. Combine them in a blender with the toasted spices, garlic cloves, ginger, turmeric powder, and white vinegar.
   • Blend to a smooth, thick paste. Add a tablespoon or two of water if necessary to facilitate blending.
2. 2

   Marinate the Chicken

   • In a large non-reactive bowl, combine the chicken pieces with the prepared vindaloo paste and 1 teaspoon of salt.
   • Mix thoroughly to ensure the chicken is evenly coated. Cover the bowl and marinate in the refrigerator for at least 1 hour, or overnight for the best flavor.
3. 3

   Cook the Curry Base

   • Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat.
   • Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and deep golden brown. This step is crucial for the curry's flavor base.
   • Add the marinated chicken to the pot. Cook for 5-7 minutes, turning the pieces to brown them lightly on all sides.
4. 4

   Simmer the Vindaloo

   • Stir in the cubed potatoes, sugar, and the remaining 0.25 teaspoon of salt.
   • Pour in 1.5 cups of water and bring the mixture to a boil, scraping the bottom of the pot to deglaze any flavorful bits.
   • Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes.
   • Continue simmering until the chicken is tender, the potatoes are cooked through, and the gravy has thickened to your desired consistency.
5. 5

   Rest and Serve

   • Turn off the heat and check the seasoning, adding more salt if needed. Let the curry rest, covered, for at least 10-15 minutes to allow the flavors to meld and deepen.
   • Garnish with freshly chopped coriander leaves.
   • Serve hot with steamed basmati rice, Goan pao (bread), or naan to soak up the delicious gravy.