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Chicken vindaloo recipe / vindaloo recipe/ Chicken vindalho / Goan chicken curry recipe. With detailed instructions and step by step photos. Chicken vindaloo is a goan dish based on Portuguese cuisine. The hot and spicy curry that has a tangy taste from the vinegar is our family favorite.
Chunks of meat are slow cooked in vindaloo curry paste ( made with chili, cumin, pepper, coriander, cinnamon and vinegar ). The actual vindaloo recipe uses pork, wine and garlic, later in due course of time wine is replaced by vinegar and chicken, lamb or beef are used.
Chicken vindaloo is a spicy curry that tastes so good with any indian flat bread or with steamed white rice. Traditionally vindaloo curry is served with a goan bread poee /poi.
Original vindaloo curry is made with any meat, however you can also use any potato or paneer instead of meat but cooking time may differ.
Chicken vindaloo recipe
Chicken vindaloo recipe / vindaloo recipe/ Chicken vindalho / Goan chicken curry recipe with detailed instructions and step by step photos. Chicken vindaloo is a goan dish based on Portuguese cuisine. The hot and spicy curry that has a tangy taste from the vinegar is our family favorite. Chunks of meat are slow cooked in vindaloo curry paste ( made with chili, cumin, pepper, coriander, cinnamon and vinegar ). The actual vindaloo recipe uses pork, wine and garlic, later in due course of time wine is replaced by vinegar and chicken, lamb or beef are used. To make vindaloo curry paste– Heat a pan and add cinnamon, red chili, cardamom, cumin, coriander seeds and pepper and dry roast it till it turns aromatic and switch of the flame– Once the spices cools down add these to the blending jar with garlic, ginger, vinegar and tamarind– And blend it to a smooth paste and set it aside To marinate the chicken– Take cleaned chicken pieces and add turmeric powder, salt and the prepared vindaloo paste – Marinate the chicken well with the marinade, cover and set it aside for 20-30 minutes or overnight in the refrigerator To make Chicken Vindaloo curry– Heat a pan with oil and add chopped onions and saute them till they turn soft and translucent – Now add the marinated chicken and mix it well and cook for 4-5 minutes on high flame – Add tomato puree and mix it well with the chicken and add required water and cover and cook the chicken for 15-20 while stirring occasionally– Once the chicken is cooked taste test it for salt, finally add sugar and chopped coriander leaves and switch of the flame – Serve it hot with rice or any indian flat bread
Ingredients
To make vindaloo curry paste
- 8-9 Red chili kashmiri or byadgi
- 1 inch Cinnamon
- 2 Cardamom green elachi
- 1 tsp Cumin
- 1 tsp Coriander seeds
- 1 tsp Pepper
- 7-8 Garlic pods
- 1 inch piece Ginger
- 2 tbsp Vinegar
- 1 tbsp Tamarind paste
To make Chicken vindaloo recipe
- 750 gms Chicken cleaned
- 4 tbsp Oil preferably mustard oil or any vegetable oil
- 1 cup Onion finely chopped
- 1/2 cup Tomato Puree optional
- Turmeric powder
- Salt
- 1 tsp Sugar
- Water
- Coriander leaves
Instructions
To make vindaloo curry paste
- Heat a pan and add cinnamon, red chili, cardamom, cumin, coriander seeds and pepper and dry roast it till it turns aromatic and switch of the flame
- Once the spices cools down add these to the blending jar with garlic, ginger, vinegar and tamarind
- And blend it to a smooth paste and set it aside
To marinate the chicken
- Take cleaned chicken pieces and add turmeric powder, salt and the prepared vindaloo paste
- Marinate the chicken well with the marinade, cover and set it aside for 20-30 minutes or overnight in the refrigerator
To make Chicken Vindaloo curry
- Heat a pan with oil and add chopped onions and saute them till they turn soft and translucent
- Now add the marinated chicken and mix it well and cook for 4-5 minutes on high flame
- Add tomato puree and mix it well with the chicken and add required water and cover and cook the chicken for 15-20 while stirring occasionally
- Once the chicken is cooked taste test it for salt, finally add sugar and chopped coriander leaves and switch of the flame
- Serve it hot with rice or any indian flat bread
Video
Notes
You can use any vinegar of your choice
If you do not have kashmiri chilies then add the regular chili however the color may vary
You can entirely skip marination process and add the directly add the vindaloo paste to chicken and cook it
Sugar helps to balance the spice and tanginess hence do not skip it
