The Chicken Vindaloo Recipe You Must Try | Goan Style Vindaloo Recipe
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.
Start by grinding the dry spices: 1 teaspoon black peppercorns, 0.5 teaspoon black mustard seeds, 6 cloves, 4 green cardamoms, and 2 sticks of cinnamon (broken into smaller bits).
Add 1.5 teaspoons cumin seeds and 1.5 teaspoons coriander seeds to the grinder and blend to a fine powder.
Chop a whole head of garlic (approximately 12 cloves) roughly and add it to the blender with the ground spices.
Chop 2 inches of ginger and add it to the jar.
Soak 12 Kashmiri chilies (6 deseeded) overnight in 1/3 cup vinegar to hydrate them, then add them to the jar along with the vinegar.
Chop 3 small tomatoes and add them to the jar, or substitute with tomato paste if necessary.
Blend all ingredients in the jar into a fine paste.
Cut 750 grams of skinless boneless chicken thighs into halves for better flavor absorption.
Season the chicken with 1 teaspoon salt and add half of the prepared curry paste. Mix well and marinate.
Add 1 tablespoon oil to the marinated chicken and mix again.
Heat 4 tablespoons oil in a skillet over medium-high heat and add 1.5 finely chopped onions. Sauté until caramelized and golden, stirring to prevent burning.
Add the remaining curry paste and 0.5 teaspoon turmeric to the skillet, cooking until the water from the tomatoes evaporates and oil separates.
Add the marinated chicken to the skillet and cook for 5 minutes on medium-high heat, stirring occasionally.
Reduce the heat and add 1.5 cups of water, rinsing the jar to pick up leftover flavors. Mix well and cover to cook for 10-15 minutes, stirring occasionally.
After cooking, add 2 teaspoons sugar and stir, cooking for an additional 5 minutes without the lid.
Taste the dish and adjust seasoning, adding more salt if needed and 1 tablespoon red wine vinegar.
Switch off the heat once the chicken is cooked and plate the chicken vindaloo, garnishing with coriander.
Cooking Techniques
Equipment Needed
Spice Level:
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