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Vindaloo
What is Vindaloo? Vindaloo is a spicy Indian curry from the region of Goa. The Portuguese brought a similar dish to India, which eventually led to the origin of Vindaloo.
Vindaloo comes from a Portuguese dish “Carne de Vinha d’Alhos,” which literary means a dish made of meat (usually pork) and cooked with wine.
Over time, the locals of Goa added their own spices and blends to the Portuguese dish and replaced the wine with the vinegar.
Eventually, it evolved into this delicious and spicy hot Vindaloo curry, which has become a pride of Goan Indian Cuisine.
Is Vindaloo the Hottest Curry?
In Indian restaurants, potatoes are commonly added to this spicy and fiery hot curry. However, potatoes are not included in traditional and authentic Vindaloo recipe. Even though the word “aloo” means potato in Hindi but it doesn’t mean potato in the name of Vindaloo.
Potatoes become a part of the recipe because they increase the quantity of the curry, make it cost effective as meat is an expensive ingredient. Potatoes also make the curry sauce a little thicker.
As Vindaloo started to gain popularity in India, people started to use different meat such as lamb, beef, mutton or chicken instead of pork.
Can I Use Slow Cooker to Make Vindaloo Curry?
Today I am sharing the recipe for Chicken Vindaloo, a beautiful version of the famous and scrumptious Vindaloo Curry.
You can use a slow cooker to make this recipe, just follow the method and steps below and cook in a slow cooker for 3-4 hours or until the chicken meat is tender.
How Many Calories per Serving?
This recipe is only 360 calories per serving.
What Dishes to Serve with This Recipe?
This meal is best served with Indian steamed basmati rice. For a wholesome Indian meal and easy weeknight dinner, I recommend the following recipes.
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Chicken Vindaloo
Ingredients
- 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
Spice Blend:
- ½ cup white vinegar
- 4-5 dried red Chile peppers (you can use any moderately hot Chile and adjust the quantity as per you liking)
- 4 cloves
- 8 garlic cloves (skin removed)
- 1/2 inch fresh ginger, peeled
- 1 teaspoon paprika powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dry mustard
- 1 teaspoon sugar
Instructions
- 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 a 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.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Recipe is way too stingy with the dry spices, I would at least double the amount specified. I also added turmeric and cumin seeds.
I typed a long review but then the page reloaded. Too many ads.
This recipe lacks in many respects
Followed recipe but used skinless thighs (bone in). Dish was a bit watery, but easily rectified by removing the chicken temporarily and reducing the sauce right down before putting the chicken back in. I used the 1/2 cup of white wine vinegar and found the dish perfect,