AP – 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 lamb or chicken, it’s notable for its vinegary tang, a generous dose of garlic and the spiciness of dried chillies. In this recipe, 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. The Kashmiri chilli powder used in India is vibrantly coloured with moderate heat; we found a mixture of sweet paprika and cayenne to be a good substitute. If you purchase Kashmiri chilli powder, substitute four teaspoons for the paprika and cayenne. Don’t worry if the chicken sticks to the pot immediately after it is added. Allow it to cook undisturbed and it eventually will release with ease. And don’t be afraid to allow the chicken and puree to brown as they cook. This brings out the flavours in the spices and tames the pungency of the aromatics, yielding a sauce that tastes full and round. Sprinkle the finished dish with sliced chillies and cilantro and serve with basmati rice. CHICKEN VINDALOO Start to finish: One hour and 20 minutes Servings: Four Ingredients: – A quarter cup plus two tablespoons white vinegar, divided – Twelve medium garlic cloves, smashed and peeled – One-inch piece fresh ginger, peeled and roughly chopped – Two tablespoons sweet paprika – Two tablespoons packed brown sugar – Four whole cloves or one-eighth teaspoon ground cloves – Two-and-a-half teaspoons ground turmeric – Two teaspoons cumin seeds – Half to one teaspoon cayenne pepper – A quarter teaspoon ground cinnamon – Kosher salt and ground black pepper – Two pounds boneless, skinless chicken thighs, trimmed and halved – Two tablespoons neutral oil – Fresno or jalapeño chillies, stemmed and sliced into thin rings, to serve – Fresh cilantro leaves, to serve Directions: In a blender, combine a quarter cup of vinegar, garlic, ginger, paprika, sugar, cloves, turmeric, cumin, cayenne, cinnamon, three-quarter teaspoon salt, one-and-a-quarter teaspoons pepper and three tablespoons water. Puree until smooth, scraping the blender as needed. Pour into a medium bowl, add the chicken and toss to coat. Let stand at room temperature for 15 minutes. In a large Dutch oven over medium, heat the oil until shimmering. Add the chicken and marinade in an even layer. Cook without stirring until the marinade has browned and the chicken releases easily from the pot, five to nine minutes. Stir, then add one-third cup of water and bring to a simmer. Cover, reduce to medium-low and cook, stirring occasionally, until a skewer inserted into the chicken meets no resistance, 35 to 45 minutes. Stir in the remaining two tablespoons of vinegar, increase to medium and cook, stirring often, until the sauce is thick enough that a spoon drawn through leaves a trail, about eight minutes. Taste and season with salt and pepper. Transfer to a serving dish and sprinkle with sliced chillies and cilantro. – Christopher Kimball