Goan Chicken Vindaloo Recipe
This Chicken Vindaloo is a flavorful Goan chicken curry, with Portuguese roots. It has a perfect balance of tangy punch from vinegar and a spicy kick from red chilies with minimal sauce that you can enjoy with Pav, Roti, Naan or steamed rice. Make this restaurant-style vindaloo at home with this easy recipe.
Servings: 6 servings
Calories: 289kcal
Equipment
- 1 stainless steel pan or pot
- 1 Mixing bowl
Ingredients
For Vindaloo masala
- 15 Kashmir dry red chilies soaked in hot water for 15 minutes. 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
- 8 cloves
- 1- inch cinnamon
- 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 rice wine vinegar (or use white wine vinegar, or red wine vinegar)
- ½ teaspoon turmeric
- 2-4 tablespoon water (add more as required)
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 (add as per taste) or tamarind pulp
Instructions
Prepare Vindaloo masala
- Deseed the Kashmiri red chilies to reduce the spiciness. Soak Kashmiri dry red chilies in hot water for 15 minutes. This softens them for easier grinding into a fine paste. If using Kashmiri red chili powder, skip this step.
- In a mixer/grinder jar add Kashmir dry red chilies or red chili powder, garlic, ginger, cumin, cloves, cinnamon, pepper, coriander, mustard, vinegar, turmeric and 2 tablespoon water. Grind the ingredients to a smooth thick paste. You can add more water, if required, to make the paste. Your homemade vindaloo masala is ready.
Marinate the chicken
- In a mixing bowl, combine the chicken with salt and 4-5 tablespoons of vindaloo masala. Reserve the remaining vindaloo masala for later use. Marinate the chicken for at least 1 hour, or overnight in the refrigerator. Do not marinate for longer than 24 hours. Before cooking, remove the chicken from the refrigerator and let it sit on the kitchen counter to come to room temperature.
Making chicken vindaloo
- Heat 3 tablespoon oil over medium heat in a steel pan/pot.
- Add onions and sauté them until they're golden brown. Reduce the heat to low.
- Add the remaining vindaloo masala from the mixer/grinder jar. Stir and cook the masala until it starts to release oil from the sides.
- Add marinated chicken. Stir and cook on medium heat for 3-4 minutes. Keep stirring to prevent masala sticking to the pan. Scrape up any browned bits from the bottom of the pan with a spatula.
- Then, add ¼ cup of water to the blender jar, swirl to combine any remaining masala, and add the liquid to the pan. Bring to a simmer, cover, and cook until the chicken is cooked through, stirring occasionally.
- Add 1 teaspoon or sugar. Taste and adjust more salt, sugar, and vinegar (or tamarind pulp) as per taste. I added additional 1 teaspoon sugar and 3 tablespoon vinegar. Your chicken Vindaloo is ready to serve. Serve it hot with Pav, bread slices, Naan, or Roti.
Video
Notes
- Spice up your vindaloo (not too much): Making a vindaloo? Fiery or mild? The key is to go slow with the heat in this Vindaloo recipe. Start with a few Kashmiri red chilies in your Vindaloo paste. You can always add more later if you're feeling brave. This way, you can adjust the spice level.
- The same goes for the vinegar: Don't drench your meat in it at first. Marinate with a little, then taste your dish near the end. If it needs a tang, add a splash more then.
- Marinate the chicken for more succulent and flavorful meat.
- Use a non-reactive pan for making vindaloo curry from discoloration or potential health concerns. This is because vindaloo contains vinegar, an acidic ingredient that can react with certain pan materials like aluminum or cast iron.
- Be careful while adding water to the recipe. This is a semi-thick chicken curry; you should not add too much water at any cooking stage.
- For an even distribution of flavor and to prevent scorching, stir occasionally while the vindaloo simmers are covered.
Nutrition
Calories: 289kcal | Carbohydrates: 19g | Protein: 20g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 255mg | Potassium: 637mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1177IU | Vitamin C: 169mg | Calcium: 69mg | Iron: 3mg