Goan-Style Spicy and Tangy Curry

Name: Goan-Style Spicy and Tangy Curry (Chicken Vindaloo)
Cuisine: Indian
Ingredients: 2-inch piece fresh ginger, peeled and finely chopped; 6 cloves garlic; 2 green chiles, chopped; 18 ounces chicken legs; ¼ cup white wine vinegar; ½ teaspoon turmeric powder; Kosher salt; ¾ ounce tamarind; 4 cloves; 3 green cardamom pods; 1-inch piece cinnamon stick; 1 tablespoon whole black peppercorns; 1 tablespoon cumin seeds; 1 tablespoon coriander seeds; 1 teaspoon methi seeds (fenugreek seeds); 1 teaspoon methi seeds (fenugreek seeds); 2 bay leaf, torn; 6 dried red chiles; 1 tablespoon coconut oil; 1 teaspoon mustard seeds; 2 onions, finely chopped; 2 sprigs curry leaves, roughly torn; 2 tomatoes, finely chopped; 1 tablespoon jaggery

Chicken Vindaloo

Preparation info

Yield:
6
servings

Difficulty
Easy

Appears in

Everyday Indian from Archana’s Kitchen

By Archana Doshi

Published 2026

About

A fiery vinegar-infused dish from Goa, Chicken Vindaloo is known for its bold flavors and rich spice blend. Originating from Portuguese influences, this curry has the perfect balance of heat, acidity, and a hint of sweetness. Whenever I make this dish, I’m reminded of the beautiful Goan beaches and the bustling food shacks serving spicy, aromatic vindaloos with warm poi bread.

Ingredients

Asia
Europe
Portugal
India
Goa
Main course
Gluten-free

Ingredients

Method