Chicken Vindaloo Recipe | How To Make Chicken Vindaloo | Goan Chicken Curry
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.
Marinate chicken with white vinegar, turmeric powder, and salt for at least 30 minutes.
Heat oil in a large pot over medium heat until shimmering.
Add finely chopped onions and sauté until golden brown, about 10 minutes.
Stir in minced garlic and ginger, cooking until fragrant, about 2 minutes.
Blend Kashmiri red chillies, coriander seeds, cumin seeds, mustard seeds, black pepper, cinnamon, cloves, and cardamom into a paste with a little water.
Add the spice paste to the pot and cook for 5-7 minutes, stirring frequently.
Add marinated chicken to the pot, stirring to coat with spices.
Cover and cook on low heat for 20-25 minutes, stirring occasionally, until chicken is tender.
Adjust seasoning with salt and sugar if needed.
Add water and cook for another 5 minutes.
Serve hot with rice or naan.
Cooking Techniques
Equipment Needed
Spice Level:
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