Goan Chicken Vindaloo Recipe
Goan Chicken Vindaloo, a delicious Chicken recipe which is very popular in Goa. You can make this delicious dish for house parties along with Whole Wheat Lachha Paratha and a Salad.
There are lots of fables surrounding the Goan Chicken Vindaloo. This curry has emerged from melting pot of Portuguese, Goan and British influences. In fact, the name "Vindaloo" is actually a garbled version of the Portuguese dish called carne de vinha d'alhos which translates to "meat in garlic wine marinade".
In around 1800's, this dish was Indianised by using palm vinegar instead of wine and was traditionally made with pork or beef. The further evolution of this dish happened when British ruled India - in that version the meat was marinated overnight with vinegar, ginger, garlic and spices and then cooked the next day.
When made right a vindaloo curry should be red-maroonish in colour, slightly sweet, have layers of heat from - red dry chillies, green chillies and black pepper and the most important have two distinct sour notes coming from the vinegar and the tamarind.
If you like this recipe, you can also try Chicken Recipes that you can make for your everyday meals:
- 500 grams Chicken , cut into curry cut pieces
- 2 Onions , chopped
- 1 Tomato , chopped
- 1/4 cup Homemade tomato puree
- 1 tablespoon Cooking oil
- 2 Green Chillies , chopped
- 1 tablespoon Tamarind , washed and soaked in hot water.
- Coriander (Dhania) Leaves , as required, chopped to garnish
- Salt , to taste For the marinade:
- 1 teaspoon Cooking oil
- 8 cloves Garlic
- 1/2 inch Ginger
- 5 Kashmiri dry red chilli
- 1/2 tablespoon Mustard seeds
- 1/2 tablespoon Black pepper corns
- 1 teaspoon Cumin seeds (Jeera)
- 1 tablespoon Coriander (Dhania) Seeds
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 3 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 4 tablespoon Vinegar
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Jaggery
- 1/2 teaspoon Salt , or to taste
How to make Goan Chicken Vindaloo Recipe
To begin making the Goan Chicken Vindaloo recipe, heat 1 teaspoon oil in a heavy bottomed pan. Add the ginger, garlic and saute till they start softening and browning just a little.
Next, add the black pepper corns, mustard seeds, cumin seeds, coriander seeds, fenugreek seeds, cloves, cinnamon stick and Kashmiri red chillies and roast on low flame.
In about 4 minutes, the coriander seeds will start to brown and the masalas will start to roast and smell.
Turn off the heat and let the masalas cool down. Once cool, transfer to a blender along with vinegar, salt, turmeric and jaggery.
Add about 3-4 tablespoons water and blend to a smooth paste.
Marinate the chicken with this paste for at least 2 hours or upto 24 hours
The next step is to make the curry for the chicken vindaloo. Heat the 1 tablespoon oil in a heavy bottomed pan.
Once the oil is hot, add the green chillies and onions. Let it cook till the onions become golden brown.
Once the onions are cooked, add the tomatoes and cook till they becomes soft and mushy. Once it is done, add the tomato puree and let it cook for about 2 to 3 minutes.
After 2 to 3 minutes, add the marinated chicken and the remaining marinate mixture. Mix everything well and let it cook for about 10 minutes. If the Chicken Vindaloo becomes too dry, add some water and mix again.
Add 1 cup of water and cook the Chicken Vindaloo on medium flame, covered for 25-30 minutes till the chicken is falling off the bone. Once done, turn off the heat and check the seasonings and adjust to taste. Transfer the Chicken Vindaloo to a serving bowl and serve hot.