Entree: Singapore – Indian Singapore – Chicken Vindaloo (Tangy, spicy Goan-style vinegar-and-spice marinated chicken curry popular in Singapore's Indian community)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 2 hrs

Total 2 hrs 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 medium potatoes, peeled and cut into quarters, approx. 12 oz (350 g)
- 6 dried red chilies (adjust to taste), seeded
- 2 tbsp (14 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) black peppercorns
- 4 cloves (about 0.071 oz (2 g))
- 1 small cinnamon stick (about 0.035 oz (1 g))
- 1/2 tsp (1 g) fenugreek seeds (optional)
- 6 garlic cloves (about 5/8 oz (18 g))
- 1 inch (15 g) fresh ginger, peeled and chopped
- 1/3 cup (80 ml) white vinegar (or palm/cane vinegar)
- 1 large onion, finely sliced, approx. 8 oz (225 g)
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) sugar or jaggery
- 1 1/2 tsp (9 g) salt, or to taste
- 1 cup (240 ml) water, plus more as needed
- 2 tbsp (30 g) tomato paste
- Fresh cilantro leaves for garnish

Show original ingredient measurements

- 6 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 medium potatoes, peeled and cut into quarters, approx. 12 oz (350 g)
- 6 dried red chilies (adjust to taste), seeded
- 2 tbsp (14 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) black peppercorns
- 4 cloves (about 2 g)
- 1 small cinnamon stick (about 1 g)
- 1/2 tsp (1 g) fenugreek seeds (optional)
- 6 garlic cloves (about 18 g)
- 1 inch (15 g) fresh ginger, peeled and chopped
- 1/3 cup (80 ml) white vinegar (or palm/cane vinegar)
- 1 large onion, finely sliced, approx. 8 oz (225 g)
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) sugar or jaggery
- 1 1/2 tsp (9 g) salt, or to taste
- 1 cup (240 ml) water, plus more as needed
- 2 tbsp (30 g) tomato paste
- Fresh cilantro leaves for garnish

Instructions

1. Toast the dried chilies, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, and fenugreek seeds (if using) in a dry skillet over medium heat until fragrant, about 2–3 minutes. Transfer to a spice grinder or blender and grind to a coarse powder.
2. Add the garlic, ginger, 2 tbsp (30 ml) of the vinegar, and 1 tbsp (15 ml) water to the ground spices and blend into a smooth paste. Add a splash more vinegar or water if needed to achieve a thick paste.
3. In a large bowl, combine the spice paste with the remaining vinegar, turmeric, sugar, and 1 tsp (6 g) salt. Add the chicken thighs and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 2 hours or preferably overnight.
4. Heat 3 tbsp (45 ml) vegetable oil in a heavy-bottomed pot over medium heat. Add the sliced onion and cook until deep golden brown, about 10–12 minutes.
5. Add the marinated chicken pieces to the pot and brown lightly on all sides for 6–8 minutes. Stir in the tomato paste and cook 1–2 minutes.
6. Pour in 1 cup (240 ml) water, add the quartered potatoes, and bring to a simmer. Reduce heat to low, cover, and cook gently for 25–30 minutes until the chicken is tender and the potatoes are cooked through. Stir occasionally and add up to 1/4 cup (60 ml) additional water if the curry reduces too quickly.
7. Adjust salt and acidity: taste and add more salt or 1–2 tsp (5–10 ml) vinegar if you prefer a tangier vindaloo. Simmer uncovered 3–5 minutes to concentrate flavors if needed.
8. Garnish with chopped fresh cilantro and serve hot with steamed rice, bread, or plain rotis.