How to make Chicken Vindaloo

How to make Chicken Vindaloo

Vindaloo is a fiery Indian stew from Goa with Portuguese influences. When the Portuguese arrived in India, they created a cuisine called "Carne de Vinha d' Alhos," which translates as "meat cooked with wine and garlic."

Goans adapted the recipe by adding Indian spices and cooking it in vinegar rather than wine. As a result, the fiery red and spicy vindaloo dish was born.

Vindaloo curry is fiery and spicy, with savory, faintly sweet, and acidic flavors. It is free of gluten and dairy.

Originally cooked with a pork, we've seen it done with chicken, beef, lamb, mutton, fish, chickpeas, paneer, and tofu.

Today we're going to provide a recipe for chicken vindaloo. You can use your favorite meat and keep the base curry the same. The only change will be the cooking time, as different meats require different cooking times.

Chicken vindaloo is a tasty curry popular in Goan restaurants and Konkan families. It goes excellent with steaming rice or poi and is hot, sour, and fiery red in color (a traditional Goan bread).

The freshly created Vindaloo paste, a wonderful blend of fresh ginger, garlic, white vinegar, tamarind, and a few aromatic whole spices, provides the majority of the taste. Vindaloo curry gets its tang from the vinegar, which, together with the hot dried red chilies, is the standout component in this meal.


How to make Chicken Vindaloo

For the paste

  • 4 tbsp vegetable oil
  • ½ tsp flaked cinnamon stick
  • ½ tsp chilli flakes
  • ½ tsp cayenne pepper
  • 1 onion, finely chopped
  • ½ tsp salt
  • coriander leaves, and crispy onions

For the chicken

  • 1 tbsp lemon juice
  • 4 boneless, skinless chicken breasts, diced
  • 2 tbsp white wine vinegar
  • 2-3 garlic cloves, crushed
  • 2 tsp finely grated ginger
  • 1 tsp each of garam masala, ground cumin, and ground coriander
  • ½ tsp cayenne pepper
  • ½ tsp black mustard seeds

How to make Chicken Vindaloo step by step

How to make Chicken Vindaloo
To make the chicken, combine the lemon juice, diced chicken, vinegar, garlic, and ginger in a large mixing bowl with the dried spices. Cover and place in the refrigerator for at least 3-4 hours, or overnight.
In a large saucepan over medium-high heat, heat the oil and add the spices, onion, and salt. Cook, stirring constantly, for 10-15 minutes, or until the onion is browned but not burned.
Reduce the heat to medium and add the chicken marinade. Cook for another 5 minutes, stirring occasionally.
Add a splash of water, cover, and cook for 15-20 minutes, or until the chicken is cooked through.
Serve with flatbread and garnished with coriander and crispy onions, if desired.

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