Chicken Vindaloo is a fiery, tangy curry from the Indian state of Goa, adapted here with a Bengali twist. Tender chicken is marinated in a spicy masala blend with mustard, cumin, turmeric, and black pepper, then simmered to perfection. The Sunrise spices lend deep flavour and vibrant colour. Vinegar and tomato ketchup add a sweet and sour tang. Garnished with fresh coriander, this Vindaloo is best relished with steaming rice.
Sunrise tip: For an even spicier kick, add a pinch of Sunrise chilli powder to the masala blend. Go easy though - a little goes a long way!
Time: 10 minutes
Place the chicken pieces in a pot and add 500 mL water, 1 tsp Sunrise Haldi Powder, and 1 tsp salt. Bring to a boil over medium heat. Reduce the heat and simmer for 8 minutes until the chicken is partially cooked. Drain the chicken pieces and set them aside to cool.
Time: 5 minutes
In a small bowl, mix 2 tbsp Sunrise Mustard powder with 3 tbsp water and 1/4 tsp salt. Stir well and set aside for 10 minutes to allow the mustard to soak and soften.
Time: 10 minutes
In a blender, combine the whole Kashmiri red chillies, cinnamon stick, cloves, Sunrise Kali Mirch, Sunrise Jeera, 1 tsp Sunrise Haldi Powder, 1 sliced onion, chopped ginger, and chopped garlic. Grind to a smooth paste, adding a splash of water if needed to help the blades run.
Add the soaked Sunrise Mustard Powder paste to the blender and pulse again until everything is mixed well. The masala blend should be thick but spreadable.
Time: 5 minutes (plus 30 minutes resting time)
Transfer the parboiled chicken pieces to a large bowl. Pour the prepared masala blend over the chicken. Using your hands or a spoon, mix thoroughly to coat each piece of chicken evenly with the spicy paste.
Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes. For a deeper flavour, you can marinate for up to 2 hours.
Time: 10 minutes
Heat 4 tbsp refined oil in a large, heavy-bottomed pan or kadhai over medium heat. Once hot, add the remaining sliced onion. Fry for 2-3 minutes, stirring frequently, until the onion starts to soften and turn light golden.
Sprinkle in a pinch of salt and continue frying for another 2-3 minutes. Then add 1 tsp sugar and fry for 5 more minutes, stirring often, until the onions are deeply caramelised and dark brown around the edges.
Time: 15 minutes
Add the marinated chicken to the pan with the fried onions. Stir well to combine. Cook over medium heat for 5-6 minutes, stirring occasionally, to seal the chicken and let the spices roast.
If the mixture seems too dry and starts to stick to the pan, pour in a splash of water (about 60 mL) to deglaze and loosen up the masala.
Season with salt to taste. Pour in 2 tbsp white vinegar and stir through. Continue cooking for 10 more minutes, stirring from time to time, until the chicken is tender and cooked through, and the masala has thickened into a rich, clingy curry.
Time: 5 minutes
Stir 2 tbsp tomato ketchup into the Vindaloo. Let everything simmer together for 2-3 minutes, so the sweetness of the ketchup melds with the heat of the spices.
Taste the curry and adjust the salt, sugar or vinegar if needed to get the perfect balance of flavours to your liking. The Vindaloo should be spicy, tangy and slightly sweet.
Turn off the heat. Tear the fresh coriander leaves roughly and sprinkle generously over the curry.
Transfer the hot Chicken Vindaloo to a serving bowl. Serve immediately with steamed basmati rice. Enjoy the spicy, saucy, succulent chicken, with the coriander adding a fresh, fragrant finish to every bite.
Side Dish: Jeera rice, plain steamed rice