Why This Recipe Works
Spices are the cornerstone of pork vindaloo, an Indian stew of Portuguese origin that combines elements of hot, sweet, and tangy into one boldly flavored dish. We found that cumin, cardamom, cloves, and paprika gave our vindaloo its distinct flavor. Tomatoes, mustard seeds, and chicken broth, along with some aromatic onion and garlic, provided a good base. For the chicken, we chose boneless, skinless chicken thighs, which stay tender and juicy. Red wine vinegar contributed the classic tanginess, and some chopped fresh cilantro provided a burst of color and a distinct herbal note.