10-12whole dry Kashmiri red chiliesor any other dry chilies. Remove the stalks.
2tablespoonswhole coriander seeds
1inchpiece of cinnamon stick
2-3whole green cardamoms
8-10whole black peppercorns
8-10cloves of garlicpeeled
1inchpiece of gingerchopped
1 and ½tablespoonstamarind paste
For The Curry
2poundsbone-in skinless chickencut into 1 and ½ inch chunks
1cupcanned tomato pureeor ½ cup tomato paste
½teaspoonwhite granulated sugar
Make Vindaloo Paste
Add red chilies, coriander seeds, cloves, cinnamon stick, green cardamoms, black peppercorns, cumin seeds, and mustard seeds to a skillet.
Dry roast on medium heat until fragrant and slightly browned (3-4 minutes). Keep stirring while roasting.
Once the spices are roasted, remove the skillet from heat and let them cool down completely. Add the roasted spices to a high-speed blender along with ginger, garlic, white vinegar, tamarind paste, and ½ cup of water and blend to make a smooth paste.
Keep scraping the sides of the blender a few times while making the paste.
Vindaloo masala paste is ready. Set it aside.
Make Vindaloo Curry
Heat vegetable oil in a large pot over medium-high heat.
When the oil is hot, add onions and fry till golden brown (10-12 minutes). Keep stirring frequently.
Add chicken pieces to the pot and fry on high heat for 3-4 minutes. Keep stirring frequently.
Add tomato puree and the vindaloo masala paste that we made earlier to the pot and mix well.
Now add salt, turmeric powder, and 1 cup water to the pot and stir gently.
Cover the pot with a lid and cook on low heat for 45-50 minutes until the chicken is cooked well.
Add sugar and cook for another minute. Chicken vindaloo is ready to be served.
Increase or decrease the spice level according to your heat preference.I have used Kashmiri red chilies which gives this curry a fiery red colour but they are not as spicy. You can use any dry red chilies that are easily available to you.Roast the spices on medium-low heat for the best flavor.If you are not a fan of bone-in chicken, you can use boneless chicken too.For other non-veg versions, try the same recipe with mutton, fish, shrimps, eggs, or pork. Just keep in mind that in each of them, the cooking time will differ a bit. You can even make a vegetarian version with potatoes, tofu, cauliflower, or cottage cheese.Some people like to soak the chillies in vinegar for some time but after trying the multiple times, I have realised that this extra step is not required at all.