Chicken Vindaloo
Originating from the sunny shores of Goa, India, this spicy and aromatic curry has captured the hearts and stomachs of food enthusiasts around the globe. Presenting Chicken Vindaloo! Succulent pieces of chicken are marinated in a bold blend of spices, slow-cooked to perfection in a rich and tangy sauce – and the result is a dish that’s not just a meal but a culinary adventure.
At the core of Chicken Vindaloo lies its distinctive marinade. It is composed of aromatic spices such as cumin, coriander, mustard seeds, and, of course, fiery red chilies. Once the chicken is marinated in this, it is cooked in a gravy of onion, tomato and vinegar. One of the beauties of Chicken Vindaloo is its versatility. Whether you prefer a milder experience or crave a fiery kick, this dish can be tailored to suit your spice tolerance. Adjust the amount of red chilies and you can make it as mild or as spicy as you desire.
Steamed rice or warm, fluffy naan bread are ideal partners for Chicken Vindaloo, ready to soak up the flavorful gravy. A dollop of cooling yogurt on the side can also be a refreshing contrast to the bold spices.
Chicken Vindaloo
Course: MainCuisine: IndianDifficulty: Moderate4
servings30
minutes40
minutesA delicious delicacy from Goa!
Ingredients
- For Vindaloo Paste
Dry Red Chilli – 7-8 nos
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Coriander Seeds – 1 tbsp
Black Peppercorn – 1 tsp
Cinnamon – 1/2-inch stick
Cloves – 3
Cardamom – 2
Garlic – 5-6 cloves
Ginger – 1/2-inch piece
Vinegar – 1 tbsp
Tamarind Paste – 2 tsp
Water – 1/2 cup
- For Marination
Chicken – 500 gms
Turmeric Powder – 1/2 tsp
Salt – 1 tsp
- Other Ingredients
Oil – 2 tbsp
Onion – 2 medium, chopped
Tomato Puree – 1/2 cup
Water – 1/2 cup
Salt – if needed
Sugar/Jaggery – 1/2 tsp
Coriander leaves for garnish
Directions
- Heat a pan and add dry red chilli, mustard seeds, cumin seeds, coriander seeds, black peppercorn, cinnamon, cloves and cardamom.
- Dry roast these spices till fragrant. Take it off heat and let it cool down.
- Transfer this to a mixie jar and to this, add garlic, ginger, vinegar, tamarind paste and water and blend it all together to a fine paste.
- To the chicken, add turmeric, salt and the prepared vindaloo masala and keep it aside.
- In a pan or a kadai, heat some oil. Add the onion to it and saute till it changes color.
- To this, add the marinated chicken along with the tomato puree and water and mix well.
- Cover and cook till the chicken is cooked through and oil starts floating on top.
- At this stage, add salt, if needed, along with sugar or jaggery and mix well.
- Finally add some coriander leaves for garnish and the chicken vindaloo is ready,
- This can be serve with rice, rotis, bread or porottas too.
