Murghi vindaloo is a classic Indian curry that originated in the Goa region of India, known for its spicy and tangy flavor profile. This dish is typically made with chicken or lamb, cooked in a spicy vinegar-based sauce with coconut milk and a variety of fragrant spices.
This is a Hindu Konkan version of the famous vindaloo. The Goan Christians don’t use coconut milk in their cooking but the locals do, and it balances perfectly with the vinegar.
Ingredients
3 tablespoons canola oil
1 medium-size onion, cut in half lengthwise and thinly sliced
1 chilli, sliced.
1 tablespoon Garlic Paste, or finely chopped garlic.
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon ground Kashmiri chiles; or 1⁄4 teaspoon cayenne (ground red pepper) mixed with 3⁄4 teaspoon sweet paprika
1 teaspoon sea salt
1⁄4 teaspoon ground turmeric
1⁄4 cup cyder vinegar
300g chicken fillets, diced.
200ml coconut milk, from can
Recipe
1. Heat the oil in a large skillet over medium-high heat. Add the onion and chilli and cook, stirring, until it is light brown around the edges.
2. Add the garlic paste and continue to fry for 30 seconds or so.
3. Add all spices and fry for 30 seconds or so.
4. Add the vinegar and reduce down for a minute.
5. Add the chicken and fry for a minute.
6. Add the coconut milk and simmer for 10 – 15 minutes or until the chicken is cooked.
Tips:
Bone-in pieces of chicken are commonly used in Indian curries. The marrow in the bone adds to the meat’s juicy succulence. I have used boneless for this but you can use either; remember to double the simmering time for boned meat. Dark meat is always gamier-tasting than white; either one will work for this curry.