Method

Make vindaloo paste: Soak dried chillies in warm water 20 minutes. Blend with garlic, ginger, cumin, pepper, cloves, cinnamon, turmeric, and vinegar to a smooth paste (add minimal water). Marinate chicken in this paste for at least 2 hours (overnight is best).
About 15 min
Tip: The vinegar is what makes vindaloo unique — it tenderises the chicken and adds the characteristic tang. Don't reduce it.
Heat oil. Add mustard seeds until they pop. Add onions — cook until very dark golden (15 minutes). Add the marinated chicken with all its marinade. Sear on high heat 5 minutes.
About 15 min
Tip: Dark-golden onions are essential — they provide the sweet, caramelised backbone that balances the vinegar.
Add 200ml water and jaggery. Stir well. Cover and cook 25–30 minutes on medium heat until chicken is completely tender and the sauce has thickened to a rich, glossy consistency. Adjust salt and vinegar balance. Serve with rice or Goan pao. The flavour deepens over 24 hours.
About 25 min
Tip: Authentic vindaloo should have a balance of hot, sour, and very slightly sweet. Adjust these three in the final 5 minutes of cooking.

Nutrition per serving (estimate)