Indian · main

Chicken Vindaloo

Chicken Vindaloo reads umami 5.7, allium 4.8 and sourness 4.7 on Palate's 0–10 flavor X-ray — a Indian main, about 1 hr 37 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 5.7 · Allium 4.8 · Sourness 4.7 · Salinity 4.6 · Sweetness 4.6 · Richness 4.3 · Warm Spice 3.6 · Heat 3.5 · Earthy 2.2 · Floral 2.0 · Herbaceous 1.5 · Funk & Ferment 1.5 · Fruity 1.2 · Bitterness 1.0 · Nutty 1.0 · Citrus 0.6

What's in it (16)

Time & effort: about 1 hr 37 min (1 hr 7 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 125 kcal, 17.6 g protein, 4.7 g fat, 3.7 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

  1. Combine the vinegar, garlic, ginger, paprika, cayenne, cumin, coriander, cinnamon, and cloves in a blender or mini food processor; blend to a smooth, pourable paste, about 1-2 minutes, scraping down the sides once.
  2. Toss the chicken thighs with the spice paste in a bowl until every piece is coated; cover and marinate in the refrigerator at least 30 minutes (up to overnight for deeper flavor).
  3. Heat the oil in a heavy Dutch oven or wide pot over medium heat. Add the onions and cook, stirring occasionally, until deeply golden brown and jammy, 22-25 minutes, lowering the heat if they start to catch.
  4. Stir in the tomato paste and cook, stirring, until it darkens and smells toasty, about 2 minutes.
  5. Raise the heat to medium-high, add the marinated chicken along with all its marinade, and sear, stirring occasionally, until the outside is no longer pink and a fond builds on the bottom of the pot, 5-6 minutes.
  6. Pour in the broth and stir in the salt and sugar. Bring to a boil, then reduce to a bare simmer, cover partially, and cook until the chicken is fork-tender and cooked through, 25-28 minutes, until it reaches 165F internally.
  7. Uncover and simmer briskly, stirring occasionally, until the sauce reduces and clings to the chicken in a thick, glossy coat, 5-6 minutes more.
  8. Taste and adjust with a pinch more salt or a splash of vinegar for brightness, then serve hot over rice.

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Keep reading: what umami, allium, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.