Vindaloo | Carne de Vinho d'Alhos
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.
Spatchcock the whole chicken by removing the spine and wingtips.
Make chicken stock with the carcass, browning the meat for 4-5 minutes with roughly chopped onion, garlic, carrots, mushrooms, and spices.
Simmer the stock for 1.5 to 2 hours, skimming foam off the top.
Marinate the chicken in a ziplock bag with wine, garlic, coriander seeds, black pepper, dried red chilies, red chili powder, salt, dried curry leaves, and vinegar for 12 to 24 hours.
Chop one medium onion, 4-5 garlic cloves, and 3 tomatoes finely.
Remove chicken from marinade and dab dry with paper towels.
Make the spice mix by toasting coriander seeds, black pepper, star anise, cardamom, fenugreek, cumin, and fennel seeds, then blending with ginger, vinegar, and water.
Sear the chicken in oil for 2-3 minutes on each side until colored, then remove from the pan.
Sauté onions until translucent, then add garlic and cook until golden brown.
Add the spice mix and sauté for a couple of minutes before adding diced tomatoes and cooking for 5-10 minutes.
Add chicken stock and cook tomatoes on medium heat for another 10 minutes until mushy.
Return chicken to the sauce and cook on medium heat for 35-40 minutes, stirring occasionally.
Taste and adjust salt and vinegar as needed, then finish with coriander leaves, ground fennel, and garam masala.
Cooking Techniques
Equipment Needed
Spice Level:
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