Why this recipe works
Vindaloo is a lesson in acid. Its name comes from the Portuguese vinha d'alho, vinegar and garlic, and the vinegar does three jobs: it tenderises the meat, sours the gravy, and traditionally preserved it in a hot climate before refrigeration. Kashmiri chilli gives the deep red with manageable heat, and warm spices round it out.
Ingredients
Method
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1
Grind the vinegar, garlic, ginger, Kashmiri chilli and warm spices to a smooth marinade paste.
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2
Marinate the chicken in the paste for a few hours, or overnight.
Why: the vinegar's acid loosens the muscle proteins and drives the flavour deep, tenderising and seasoning at once, the heart of vindaloo.
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3
Brown the onion, add the marinated chicken with its paste, and seal.
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4
Add a little water and simmer until tender, balancing the tang with a small pinch of sugar.
The balance: a little sugar rounds off the vinegar's sharpness so the sourness lifts the dish rather than dominating it.
An honest word
Vindaloo is bold, tangy and protein-rich. Two honest notes: it is traditionally on the hotter, oilier side, so adjust the chilli and keep the oil modest at home; and while the vinegar helped preserve it historically, today just refrigerate leftovers as normal. Made with skinless chicken and a sensible amount of oil, it is a genuinely satisfying, high-protein meal.