Goan Chicken Vindaloo

5 from 1 vote

Make authentic Goan Chicken Vindaloo at home with tender chicken marinated and cooked in a tangy, spicy red chili and vinegar paste. Medium-spiced and family-friendly, step-by-step instructions with photos and a video tutorial included.

Prep Time15

Cook Time20

Total Time35

Course: Main

Cuisine: Goan, Indian

Servings: servings

Calories: 289kcal

Author: Preeti Nayak

Equipment

1 stainless steel pan or pot
1 Mixing bowl

Ingredients

For Vindaloo masala/curry paste

15 Kashmir dry red chilies or 2 tablespoon Kashmiri red chili powder
15-20 garlic cloves (small size, if using bigger ones 6-7 is enough)
1- inch ginger
2 teaspoon cumin seeds
8 cloves
1- inch cinnamon sticks
1 teaspoon black peppercorns (Reduce to ½ teaspoon for a milder flavor)
1 tablespoon coriander seeds or coriander powder
¼ teaspoon mustard seeds skip if not available
¼ cup palm vinegar or rice wine vinegar or white wine vinegar, or red wine vinegar
½ teaspoon turmeric powder
2-4 tablespoon water

To marinate the chicken

800 grams chicken bone-in preferred
1 teaspoon salt
4-5 tablespoon vindaloo masala

Other ingredients

3-4 tablespoon oil
2 cups of chopped onions 2 big onions, chopped
1 teaspoon sugar
2-3 tablespoon rice wine vinegar or palm vinegar (add as per taste) or tamarind pulp

Instructions

Make the Vindaloo Paste

Deseed Kashmiri red chilies to reduce spiciness. Soak them in hot water for 15 minutes (skip if using red chili powder).
15 Kashmir dry red chilies or 2 tablespoon Kashmiri red chili powder
In a grinder, combine soaked chilies (or chili powder), garlic, ginger, cumin, cloves, cinnamon, black pepper, coriander, mustard seeds, turmeric, vinegar, and water. Grind to a smooth paste. Add more water if needed. Your vindaloo curry paste is ready.
15-20 garlic cloves, 1- inch ginger, 2 teaspoon cumin seeds, 8 cloves, 1- inch cinnamon sticks, 1 teaspoon black peppercorns, 1 tablespoon coriander seeds, ¼ teaspoon mustard seeds, ¼ cup palm vinegar or rice wine vinegar, ½ teaspoon turmeric powder, 2-4 tablespoon water

Marinate the chicken

In a bowl, mix chicken with 4-5 tablespoon vindaloo masala and salt. Reserve the rest for cooking.
800 grams chicken, 1 teaspoon salt, 4-5 tablespoon vindaloo masala
Marinate for at least 1 hour or overnight (maximum 24 hours). Bring to room temperature before cooking.

Cook the Vindaloo curry

Heat oil in a steel pan/pot. Sauté onions on medium heat until golden brown, then reduce heat to low.
3-4 tablespoon oil, 2 cups of chopped onions
Add remaining vindaloo curry paste and cook until oil separates.
Add marinated chicken, stir for 3-4 minutes. Scrape browned bits from the pan.
Add ¼ cup water to the blender jar, mix remaining curry paste pour into the pan. Cover and simmer until chicken is cooked, stirring occasionally.
Taste and add sugar and adjust salt, sugar, and vinegar (or tamarind). Serve with Naan or rice.
1 teaspoon sugar, 2-3 tablespoon rice wine vinegar or palm vinegar (add as per taste)

Video

Notes

Adjust spice carefully: Start with a few Kashmiri red chilies in the vindaloo paste and add more later if needed.
Control vinegar: Marinate with a little, then adjust at the end for tangy flavor.
Marinating the chicken for 2-4 hours is enough. Marinating any longer can make the meat too soft.
Use a non-reactive pan, such as stainless steel, to prevent the vinegar in vindaloo from reacting with metals like aluminum or cast iron.
Be careful while adding water: The curry is semi-thick. Don’t add too much water.

Nutrition