I don’t cook Indian food that much but I always have requests from readers on popular Indian recipes on Rasa Malaysia. Recently, someone requested for chicken vindaloo recipe and I immediately reached out to my good friend Simply Reem to share her recipe. So here it is, the chicken vindaloo recipe, from a talented cook and photographer Reem. I have tasted Reem‘s Indian food on many occasions and she is an EXCELLENT cook. I have never tasted better home-cooked Indian meals. Enjoy!
Vindaloo is a spicy Indian curry from the region of Goa. The Portuguese brought the dish very similar to this to India leading to the origin of Vindaloo. The name Vindaloo is itself derived from the Portuguese dish that was known as “Carne de Vinha d’Alhos” that literary means a dish made of meat usually pork cooked with wine. Slowly the locals of Goa added their touch of spices and blends to the Portuguese dish and replaced the wine with the vinegar and finally the beautiful hot Vindaloo curry was created and is now a pride of Goan/Indian Cuisine.
Often the restaurant regards this dish as fiery hot and has potatoes added to it. This is a spicy curry but not necessarily a fiery hot one. Also potatoes are not included in traditional preparation of Vindaloo. Even though the word aloo means a potato in Hindi but it doesn’t means potatoes here in the name of the dish Vindaloo. The reason potatoes became a part of the dish was merely it increased the quantity of the dish keeping it cost effective as meat is an expensive ingredient and also it made the curry a little thicker.
As this dish started to gain popularity among the different regions of India, people started using different form of meat such as lamb, beef, mutton or chicken instead of pork. Today I am sharing the recipe for Chicken Vindaloo, a beautiful version of the famous and scrumptious Vindaloo Curry. If you want to use pork or any other meat instead of chicken you can do it here, just adjust the final cooking time accordingly.
Serves 4-6 | Prep Time: 10 minutes | Cook Time: 40 minutes
1 whole chicken, cut up into 8 pieces and skin removed
1 onion, chopped
1 tablespoon tomato paste
Salt and pepper as per taste
3 tablespoons oil
½ cup vinegar (white)
4-5 dried red Chile peppers (you can use any moderately hot Chile and adjust the quantity as per you liking)
8 garlic cloves, skin removed
1 2inch piece fresh ginger, peeled
1 teaspoon paprika powder
¼ teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon dry mustard
1 teaspoon sugar
Wash and pat dry the chicken pieces and keep aside in a large non-reactive bowl.
In another clean glass bowl add vinegar and soak all the ingredients needed for the spice blend for 15-20 minutes. Then blend these into a fine paste using a blender.
Add the spice mixture paste to the chicken and toss well to evenly coat all the chicken pieces. Let the chicken marinate for 4-6 hours.
In a large and deep skillet/wok heat the oil on medium heat. Add the marinated chicken and cook for 4-5 minutes. Stirring often.
Add the chopped onions, tomato paste, salt and pepper to the chicken. Give everything a good stir. Finally add ½ cup of water, cover the lid of the skillet and lower the heat to low. Let the chicken simmer on low for 15-20 minutes or till well done and the oil start to ooze from the curry.
If you prefer little thinner gravy add water as need and let it simmer for another 4-5 minutes before serving. I prefer the gravy to be thick and sticking to the meat pieces.
Serve hot with rice/bread.
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