Chicken Vindaloo

Vindaloo is the Goan version of the Portuguese ‘Carne de Vinha d’ Alhos’ which translates to pork with wine and garlic. Portuguese explorers would layer these ingredients into barrels for long sea voyages and the wine would preserve the meat. 

And so, this dish was brought to Goa by the Portuguese and ‘Vindaloo’ became the local pronunciation. Goan cooks kept the pork, but replaced the wine with palm vinegar and added flavorful spices to this dish. The Portuguese also brought over chilies and introduced them to India at this time.

From Goan cooks adding aromatic spices to British Indian restaurants adding more hot chilies, to other parts of India creating lamb, chicken, beef and even vegetarian versions, Vindaloo shows a wide roadmap of its unique flavors!

The Tang from the Vinegar, Sweetness from tamarind and just the right amount of heat from the chillies and spices, this dish has a plethora of savoury, mildly sweet, and sour flavours. This recipe although looks spicy actually is mild due to the addition of tamarind and vinegar.

5 from 1 vote

Chicken Vindaloo

The Tang from the Vinegar, Sweetness from tamarind and just the right amount of heat from the chillies and spices, this Chicken curry has a plethora of savoury, mildly sweet, and sour flavours.

Servings 4 people

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Ingredients

Chicken Marinade

• 600 gms Chicken
• 8-9 Kashmiri Dry Red Chillies (Deseed and Soak in hot water for an hour)
• ½ Tsp Cumin seeds
• 1 Tbsp  Coriander seeds
• ½ Tsp Mustard seeds
• 25-30 Peppercorns (adjust according to your spice level)
• 4 Cardamom pods (skin removed)
• 1 Big Black Cardamom
• 4 Cloves
• 2 Cinnamon sticks
• 7 Garlic pods
• 1 Inch Ginger
• 1½ Tsp Plain Vinegar
• 1 Tbsp Tamarind paste 
• ½ Tsp Turmeric powder
• Salt to taste 

Chicken Curry

• 2 Tbsp Coconut oil You may use Vegetable oil too but coconut oil brings out the flavor
• 1 Big Onion  (sliced thin)
• Whole spices 4 Cloves, 4 Cardamoms, 8 Peppercorns, 1 Cinnamon, 1 Black Cardamom
• 1 Tbsp Tomato paste
• 1 Tsp Sugar 
• 1½ Tsp Plain Vinegar (skip if you dont like bit of tanginess)

Instructions

• Deseed the Kashmiri chillies and Soak the Dry Red Chillies in hot water for an hour.
• Dry Roast the whole spices for 5-7 mins on low flame and make a paste along with the dry red Chillies, ginger garlic, vinegar, tamarind paste and turmeric powder.
• Marinate the Chicken with the paste and keep refrigerated for few hours if possible.
• Saute sliced Onions till brown in color, then add the chicken and salt as per taste. Add tomato paste. Fry it till water gets reduced. Add 1 Cup warm water and cover cook till cooked for 20-30mins. Add vinegar and sugar at end.
• Best served with plain rice or parathas/rotis/naans/breads.
• Thank you for reading! Bon Appetit! 

Video

Notes

Tips: Kashmiri chillies are milder in spice than regular red chillies and have a vibrant deep red color (If not available then use a Tablespoon of Kashmiri Chilli powder/Sweet Paprika instead

The curry tastes better the next day!

Course: Main Course

Cuisine: Indian

Keyword: chicken, chicken curry, chicken vindaloo, goan

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @theartisticcook on Instagram and hashtag it #theartisticcook .

Did you try my Mutton Korma recipe? Do check it out Mutton Korma