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Chicken Vindaloo

Chicken Vindaloo

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.

Cooking Method
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins
Servings 1
Calories 350–400
Best Season All Year
Ingredients
    For Vindaloo Masala
  • 2 Dried red chilies
  • 1/2 teaspoon Coriander seeds
  • 1/4 teaspoon Cumin seeds
  • 1/8 teaspoon Mustard seeds
  • Fenugreek seeds a pinch
  • 2 Black peppercorns
  • 1 Cloves
  • Cinnamon stick a small piece
  • 1 tablespoon White vinegar
    • For the Curry
  • 100 grams Chicken (boneless, cut into small cubes)
  • 1 Onion (finely chopped)
  • 1/2 teaspoon Ginger-garlic paste
  • 1/8 teaspoon Turmeric powder
  • Salt to taste
  • 1 tablespoon Oil
  • Water as needed
  • Fresh coriander leaves (for garnish) a few sprigs
Instructions
    Prepare the Vindaloo Masala
  1. 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.
  2. Let the spices cool, then grind them into a fine powder.
  3. Mix the ground spices with vinegar to make a smooth paste.
    4. Marinate the Chicken
  4. In a bowl, coat the chicken pieces with the Vindaloo masala paste, salt, and turmeric powder.
  5. Let the chicken marinate for at least 30 minutes to enhance the flavor.
    6. Cook the Chicken
  6. Heat oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
  7. Add ginger-garlic paste and cook for 1 minute until fragrant.
  8. Add the marinated chicken and cook for 5–7 minutes, stirring occasionally.
    9. Simmer and Finish
  9. Add a little water to adjust the consistency as needed, cover, and simmer for 15 minutes until the chicken is fully cooked and tender.
  10. Adjust seasoning if necessary.
    11. Garnish and Serve
  11. Garnish with fresh coriander leaves.
  12. Serve hot with rice or naan.
    13. Serving Suggestion
  13. 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.
Read it online: https://tastespread.com/recipe/chicken-vindaloo/