Vindaloo, a popular Indian dish influenced by Portuguese cuisine, is mainly associated with Goa. It is characterized by its tangy flavor, which comes from a blend of vinegar, garlic, and a variety of spices. This recipe from Milk Street 365 outlines how to create a vibrant vindaloo sauce by pureeing spices, garlic, ginger, and vinegar. Chicken is marinated before being cooked, allowing it to absorb the robust flavors. The dish is often served with basmati rice and garnished with fresh chilies and cilantro, enhancing its aromatic profile.
In this recipe from our cookbook Milk Street 365: The All-Purpose Cookbook for Every Day of the Year, we puree a host of spices in a blender, along with fresh garlic and ginger, bracing white vinegar and a bit of brown sugar.
Allow the chicken and puree to brown as they cook. This brings out the flavors in the spices and tames the pungency of the aromatics, yielding a sauce that tastes full and round.
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