The recipe specifies only chicken legs--not whether they should be boned and skinless. I cut some breast piece up instead. I followed the recipe except I only used 1/2 cup of vinegar as one cup seemed excessive. Even so, after simmering for twenty minutes, there was so much liquid left it would have taken another twenty minutes to reduce it and "brown" the chicken. The result didn't taste like chicken vindaloo to me at all. It was just okay, teh chicken was rubbery and I added yogurt to the sauce to thicken it slightly. I love Jaffrey and I have many of her books but this one is not working for me.

I made the exact recipe except I used cooked lentils instead of chick peas--it turned out great but I think i should have added more salt while it was cooking. Otherwise very good for a hearty healthy side dish. Served baked chicken rice and raita with it.

I didn't have any fresh ginger so I just left it out and this was still amazing. I removed the skin and marinated the chicken for four hours.