Chicken Vindaloo is a spicy and tangy dish originating from Goa, influenced by Portuguese cuisine. Known for its robust and fiery flavor, this dish features a special masala blend with a vinegar-based marinade. Traditionally enjoyed with rice or naan, it’s a bold dish that combines a medley of spices with a punchy kick.
Chicken Vindaloo
Ingredients
For Vindaloo Masala
For the Curry
Instructions
Prepare the Vindaloo Masala
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Dry roast dried red chilies, coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, black peppercorns, cloves, and cinnamon in a pan over low heat until aromatic.
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Let the spices cool, then grind them into a fine powder.
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Mix the ground spices with vinegar to make a smooth paste.
Marinate the Chicken
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In a bowl, coat the chicken pieces with the Vindaloo masala paste, salt, and turmeric powder.
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Let the chicken marinate for at least 30 minutes to enhance the flavor.
Cook the Chicken
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Heat oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
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Add ginger-garlic paste and cook for 1 minute until fragrant.
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Add the marinated chicken and cook for 5–7 minutes, stirring occasionally.
Simmer and Finish
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Add a little water to adjust the consistency as needed, cover, and simmer for 15 minutes until the chicken is fully cooked and tender.
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Adjust seasoning if necessary.
Garnish and Serve
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Garnish with fresh coriander leaves.
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Serve hot with rice or naan.
Serving Suggestion
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Serve Chicken Vindaloo with steamed rice, naan, or chapati to enjoy the full flavor of the spicy and tangy gravy.
Note
- Marinate the chicken longer for a richer, deeper flavor.
- Adjust the spice level by reducing the number of dried red chilies.
- Use white vinegar for an authentic tangy taste.
- Sauté the onions well to achieve a flavorful base for the curry.