Chicken Vindaloo Recipe, An Authentic Goan Curry That Is Perfect For A Satisfying Meal

Chicken Vindaloo is a popular Indian curry dish known for its bold flavors and fiery taste. Originating from the Goa region of India, this dish is a perfect blend of tangy vinegar, spicy chilies, and aromatic spices.

This dish has its roots in Portuguese cuisine, where it was originally made with pork marinated in wine and garlic. The Indian version of Vindaloo, influenced by Portuguese settlers, replaced wine with vinegar and added a blend of spices that are characteristic of Indian cooking. This unique combination of flavors makes Chicken Vindaloo a standout dish that is sure to impress your taste buds.

While the name "Vindaloo" might sound intimidating, this recipe can be adjusted to suit your spice tolerance, making it a versatile dish that can be enjoyed by everyone. Check out the complete recipe here.

Serves - 3
Prep Time- 10 mins
Cook Time- 35 mins
Total Time- 45 mins

Ingredients

• 3 chicken breast fillets
• 2-3 large onions
• 2 fresh chile peppers (any colour)
• 6 cloves of garlic (or 6 tsp minced)
• 2 cm cube of fresh ginger
• 1 tsp turmeric
• 2 tbsp white wine vinegar
• 1 tsp dried coriander powder
• 1 tsp garam masala
• ½ tsp cinnamon powder
• 1½ tsp black peppercorns
• 1 tsp black mustard seeds
• ½ tsp rock salt
• 1 tbsp chopped fresh coriander leaves
• ½ cup water

Appliances Required

• Frying pan
• Blender or food processor
• Saucepan
• Mortar and pestle

  

  How To Prepare

  1. In a bowl, mix the chicken pieces with 1/2 tsp of turmeric powder and a pinch of salt. Let it marinate for at least 30 minutes.

  2. Take a blender, combine the chopped onions, minced garlic, grated ginger, and green chilies. Blend into a smooth paste.

  3. In a large pan, heat the vegetable oil over medium heat. Add the cumin seeds and mustard seeds and fry for about 30 seconds, or until they start to splutter.

  4. Add the onion paste to the pan and cook until it turns golden brown, stirring occasionally.

  5. Add the remaining turmeric powder, Kashmiri chili powder, ground coriander, ground cumin, ground cinnamon, ground cloves, and ground cardamom to the pan. Stir well to combine with the onion mixture.

  6. Add the marinated chicken pieces to the pan and cook for about 5-7 minutes, or until they start to brown.

  7. Pour in the vinegar and water, and season with salt to taste. Stir well to combine.

  8. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 30-40 minutes, or until the chicken is cooked through and the sauce has thickened.

  9. Garnish with chopped coriander leaves before serving.

  Nutritional Values (per serving)

  Nutrient	Amount
  Calories	350 kcal per serving
  Total Fat	15 g per serving
  Saturated Fat	5 g per serving
  Sodium	600 mg per serving
  Total Carbohydrates	30 g per serving
  Dietary Fiber	5 g per serving
  Sugars	8 g per serving
  Protein	25 g per serving

  Whether you're a spice enthusiast or someone looking to try something new, this Chicken Vindaloo recipe is sure to satisfy your taste buds. Enjoy it with rice or bread for a delicious and satisfying meal!