Vindaloo is an Indian dish of Portuguese influence that typically is associated with the state of Goa on India’s southwestern coast, but the curry is popular around the world. Made with pork, lamb or chicken, it’s notable for its vinegary tang, a generous dose of garlic and the spiciness of dried chilies.
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. The result is a thick paste that is sweetly aromatic. After the chicken soaks for a bit, both meat and marinade go into the skillet to cook and reduce.
