Chicken Vindaloo is a Portuguese dish developed from Carne de Winha de Allos, which translates into "wine and meat in garlic". When the Portuguese colonial Goa was inhabited at the beginning of the 16th century, locals substituted wine with palm vinegar and introduced chili, transforming it into a tangy, burning curry. Over time, Goan Cooks creates a layered, red-maroon hue and a balanced sour note in indigenous spices that define authorized vindaloo today.
Ingredients:
Preparation:
1. Grind the shake and spice:Dry Roast on the slow heat, coriander, cumin, mustard seeds, cloves and cinnamon sticks. Let it cool, then transfer to vinegar, chilli, garlic, ginger, turmeric .Blend into simple paste.
2. Marinate the chicken:
Coat the chicken pieces well with a vindaloo paste. Ideally cover and refrigerate for at least 2 hours, or for the development of the taste.
3. Start
Heat up the oil in pan and add the sliced onion and green chillies and cook until it turn golden brown.
4. Make the curry:
Stir in tomato puree and cook for 2-3 minutes. Add marinated chicken with any remaining paste. Mix well for 5 minutes and cook.
2. Marinate the chicken:
Coat the chicken pieces well with a vindaloo paste. Ideally cover and refrigerate for at least 2 hours, or for the development of the taste.
3. Start
Heat up the oil in pan and add the sliced onion and green chillies and cook until it turn golden brown.
4. Make the curry:
Stir in tomato puree and cook for 2-3 minutes. Add marinated chicken with any remaining paste. Mix well for 5 minutes and cook.
5. To simmer in perfection:
Add 1 cup of water, cover and simmer on medium-low heat for 25-30 minutes until the chicken is tender and simmer until the oil is separated from the gravy.
6. Adjust consistency and seasoning:
To make the curry thickness as per your requirement. If you want thick curry on that case cook it for few more min. At the end add the salt, sugar or vinegar as per your taste.
Authorized Goan Vindaloo is medium-heated. Its heat comes from layered spices.
Why is it called "Vindaloo"?
The name is taken from Portuguese * Winha D'Lhos * (Wine and Garlic). Over time, local pronunciation and component exchange - divisive for wine - "Vindaloo" got as we know.
Can I make it in an instant ?
Yes ,after marinating, add the onion, chicken and paste , then pressure-cook on the press punch for 5 minutes with natural release. Finish to reach the desired thickness.
Add 1 cup of water, cover and simmer on medium-low heat for 25-30 minutes until the chicken is tender and simmer until the oil is separated from the gravy.
6. Adjust consistency and seasoning:
To make the curry thickness as per your requirement. If you want thick curry on that case cook it for few more min. At the end add the salt, sugar or vinegar as per your taste.
Serving instructions:
Heat the chicken vindaloo piping hot with boiled basmati rice, Goan Poi (bread) or flaky paratha. On side of the crunchy salad or raita helps balance the curry heat and acidity. Vindaloo often tastes better the next day as the mixture of flavors continues.Specialist tips:
- Use kashmiri chillies for vibrant color with medium heat; Adjust the amount for your spice tolerance.
- Marinate for longer (up to 24 hours) for more obvious tang and spice infusion.
- Avoid adding potatoes - Despite the "aloo" suffix, there is no potato in the vindaloo, a common western misunderstanding.
- For a restaurant-style finish, let it rest for 15 minutes with heat, let the flavors grow and focus on the flavors.
Questions Asked By Users
Is Vindaloo extremely spicy?Authorized Goan Vindaloo is medium-heated. Its heat comes from layered spices.
Why is it called "Vindaloo"?
The name is taken from Portuguese * Winha D'Lhos * (Wine and Garlic). Over time, local pronunciation and component exchange - divisive for wine - "Vindaloo" got as we know.
Can I make it in an instant ?
Yes ,after marinating, add the onion, chicken and paste , then pressure-cook on the press punch for 5 minutes with natural release. Finish to reach the desired thickness.
