India
Chicken vindaloo with onion and vinegar
Chicken breast simmered in a blended onion, garlic and vinegar spice paste.
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India
Chicken breast simmered in a blended onion, garlic and vinegar spice paste.
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Frying pan · Blender · Covered saucepan · Food thermometer
4 clear steps
Slice onions and cook in a little oil until deeply golden, not burnt. Remove from the heat and let cool enough to blend safely.
Blend onions with garlic, ginger, chiles and the source tablespoon of oil. Grind peppercorns and mustard seeds, then mix them with the other dry spices, salt and vinegar into the onion paste.
Warm a little oil in a covered saucepan and gently fry the paste until fragrant. Add chicken and stir to coat, then add the measured ½ cup water.
Cover and simmer, stirring occasionally and adding a little water only if needed to prevent catching, until every chicken piece reaches 74°C. Finish with cilantro and serve four portions. Separately cooked rice is an optional accompaniment.
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