Chicken Simmered in a Coconut Milk-Vinegar Sauce

Name: Chicken Simmered in a Coconut Milk-Vinegar Sauce (Murghi Vindaloo)
Yield: Serves 4
Cuisine: India
Ingredients: 1 teaspoon ground Kashmiri chiles; or ¼ teaspoon cayenne (ground red pepper) mixed with ¾ teaspoon sweet paprika; ¼ teaspoon ground turmeric; 1 teaspoon coarse kosher or sea salt; 1 chicken (3½ pounds), skin removed, cut into 8 pieces (see box); 1 medium-size red onion, cut in half lengthwise and thinly sliced; ¼ cup distilled white vinegar; 2 teaspoons cumin seeds, ground; 1 teaspoon cayenne (ground red pepper); 2 tablespoons canola oil; 1 tablespoon coriander seeds, ground; 1 cup unsweetened coconut milk; 1 tablespoon Garlic Paste

Murghi Vindaloo

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

If you have 1 million Portuguese Goans cooking vindaloos, chances are you will be able to sample 1 million versions of this famous curry, should you be fortunate enough to live that long. I love the inclusion of Kashmiri chiles; their vibrant red color and mellow flavor make for a mighty tasty, good-looking sauce. The Goan Christians don’t use coconut milk in their cooking, but the Hindu Konkan locals do, and I do love its effect on the vinegar.