Vindaloo is often misunderstood as simply a dish meant to be as hot as possible, but its roots are far more balanced and practical. Originating in Goa, it evolved from a Portuguese method of preserving meat with wine and garlic. Over generations, local cooks replaced wine with vinegar and added dried chilies, creating heat alongside acidity. That acidity is essential because it tenderizes meat and preserves it in warm climates. Traditional vindaloo is not creamy and does not rely on sugar. It is sharp, spicy, and deeply savory, with heat that builds rather than overwhelms. Home cooks pass it down because it teaches control.
Ingredients:
- 1 teaspoon ground turmeric
- ½ teaspoon ground cardamom
- ½ tablespoon ground cinnamon
- ½ teaspoon ground Catch a Fire’s Curry Powder
- ½ teaspoon ground cloves
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- 1 tablespoon Peppers of Key West Carolina Reaper Sauce or to taste
- 2 cups chopped onion
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger root
- 1 tablespoon tomato paste
- 1-pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
- 2 large potatoes, cut into 1/2-inch cubes
- 2 (14.5 ounce) cans diced tomatoes, drained
- 1 ½ cups chicken broth
- 2 tablespoons wine vinegar
- 1 bay leaf
- salt and black pepper to taste
Directions
- Gather all ingredients.
- Toast turmeric, cardamom, cinnamon, Catch a Fire’s Curry Powder, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until fragrant, about 2 minutes. Stir spices constantly as they toast to ensure they do not burn.
- Stir in onion, olive oil, garlic, and ginger. Increase heat to medium; cook and stir until onion is softened, about 5 minutes.
- Stir in tomato paste and Peppers of Key West Carolina Reaper Sauce until no lumps of paste remain. Add chicken, potatoes, tomatoes, broth, wine vinegar, and bay leaf.
- Bring to a boil, then reduce heat to medium-low.
- Cover and simmer until potatoes are tender and chicken is no longer pink in the center, about 15 minutes.
- Uncover and continue cooking until sauce thickens slightly, about 5 minutes more.
- Season with salt, black pepper, and additional Peppers of Key West Carolina Reaper Sauce to taste
