CHICKEN VINDALOO Recipe + Vindaloo PASTE SECRETS | How to get the RED COLOUR in your paste ?
Recipe Information
Chicken Vindaloo
Cultural Context
Chicken Vindaloo originated from the Portuguese dish 'Carne de Vinha d'Alhos', which was adapted by Goan cooks to include local spices and vinegar. Traditionally served during festive occasions, it has become a staple in Indian cuisine, known for its bold flavors and spicy heat. Today, Vindaloo is enjoyed worldwide, with various adaptations reflecting local tastes.
vinegar
🥗Healthier: apple cider vinegar
💰Cheaper: lemon juice
Apple cider vinegar adds tanginess with fewer calories.
chicken
🥗Healthier: tofu
💰Cheaper: chicken thighs
Tofu is a plant-based option, while chicken thighs are more affordable.
mustard seeds
🥗Healthier: ground mustard
💰Cheaper: yellow mustard
Ground mustard can provide similar flavor in a pinch.
cinnamon stick
🥗Healthier: ground cinnamon
💰Cheaper: cinnamon powder
Ground cinnamon is easier to use and more accessible.
Select 1 kilo of chicken thighs, skinless.
Use 8 Kashmiri dried red chilies and 5 spicy dried red chilies, de-seed the Kashmiri chilies.
Soak the chilies in 1/2 cup of white vinegar, microwave for 1 minute, and let soak for 30 minutes under a bowl.
Roast 1 teaspoon cumin seeds, 1 tablespoon coriander seeds, 2 teaspoons black pepper, 5 green cardamom pods, 1 inch cinnamon stick, 1 teaspoon mustard seeds, and 1/2 teaspoon fenugreek seeds on low heat for 2-3 minutes until fragrant.
Let the roasted spices cool, then grind them into a fine powder using a coffee grinder.
Slice 1 large onion finely and fry in 5-6 tablespoons of oil on medium-low heat until deep golden brown, about 7-10 minutes.
Roughly chop 8 cloves of garlic and 1 inch of ginger, then add to a food processor with the fried onions, ground spices, 1 teaspoon salt, 1 tablespoon sugar, and the soaked chilies with vinegar to blend into a smooth paste.
Marinate the chicken thighs with the vindaloo paste for 30 minutes (or up to 2 hours if desired).
In the same pan used for frying onions, remove excess oil, leaving 1 tablespoon.
Heat the oil, add 1/4 teaspoon turmeric powder and 1 teaspoon Kashmiri red chili powder, and fry for 30 seconds.
Add 1 teaspoon tomato paste and fry for another minute on low heat.
Add the marinated chicken to the pan, mixing well and increasing the heat to high, frying for a few minutes.
Cooking Techniques
Equipment Needed
Spice Level:
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