Recipe
Chicken Vindaloo
2 years ago
The vindaloo is a traditional recipe from Goa. The origins of this flavorful curry lie in Portugal, and made its way to Goa with Portuguese explorers in the early 15th century. Potatoes were originally not a part of the recipe but in the Indian adaptation potatoes are added to thicken the gravy. This gravy can be modified into non-vegetarian, vegetarian or even vegan versions depending upon your need. Vindaloo gravy goes well with almost everything like naan, roti, paratha, or even rice.
Region: Goa and Konkan
Nature: Main Course, Gluten Free
Cuisine: Indian
Prep Time: 10 Mins
Cook Time: 40 Mins
Total Time: 50 Mins
Serves: 4
Main Ingredients:
Items |
Quantity |
|---|---|
Chicken |
500 gms |
Chopped onion |
1 large |
Tomato paste |
2 tbsp |
Salt |
To taste |
Red chilli powder |
1 tsp |
Refined oil |
50 gm |
Vindaloo Paste:
Items |
Quantity |
|---|---|
White vinegar |
1/2 Cup |
Dried red Chili |
4-5 no |
Cloves |
4-6 no |
Peeled garlic |
8-12 cloves |
Fresh ginger |
1-inch piece |
Paprika powder |
1 tsp |
Ground cinnamon |
1/4 tsp |
Ground cumin |
1/2 tsp |
Dry mustard |
1/2 tsp |
Sugar |
1 tsp |
Main Methods:
Wash and pat dry the chicken pieces and keep aside in a large non-reactive bowl.
In another clean glass bowl, add vinegar and soak all the ingredients needed for the spice blend for 15-20 minutes. Then blend these into a fine paste using a blender.
Add the spice mixture paste to the chicken and toss well to evenly coat all the chicken pieces. Let the chicken marinate for 4-6 hours.
In a large and deep skillet/wok, heat the oil on medium heat. Add the marinated chicken and cook for 4-5 minutes. Keep stirring it often.
Add the chopped onions, tomato paste, salt and pepper to the chicken. Give everything a good stir. Finally add ½ cup of water, cover the lid of the skillet and lower the heat to low.
Let the chicken simmer on low for 15-20 minutes or till well done and the oil starts to ooze from the curry.
If you prefer a little thinner gravy add water as needed and let it simmer for another 4-5 minutes before serving.
Serve hot with rice/bread.
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