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Try the bold flavors of chicken vindaloo, a spicy Indian dish from Goa. With tender chicken, fiery spices, and tangy vinegar, it's a taste sensation you won't forget. Don't miss out—try my recipe today and spice up your mealtime!
Origin Of Vindaloo Curry
Vindaloo is a spicy Indian curry originating from the region of Goa. Its roots can be traced back to a similar dish brought to India by the Portuguese, known as “Carne de Vinha d’Alhos,” typically made with meat (often pork) cooked in wine.
Over time, the locals of Goa infused the Portuguese dish with their own spices and blends, substituting wine with vinegar. This transformation gave rise to the flavorful and fiery Vindaloo curry, now celebrated as a pride of Goan Indian Cuisine.
Due it its origin, chicken vindaloo tastes different from classic Indian chicken curry or Malaysian chicken curry. It is tangy and spicy due to its special mix of spices including vinegar and red chilies. Indian chicken curry, on the other hand, has various flavors depending on the recipe, ranging from mild to rich and aromatic.
Is Vindaloo The Hottest Curry
In Indian restaurants, potatoes are commonly added to this spicy and fiery hot curry. Aloo (potato in Hindi) is also used as a filling to samosas. 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.
Frequently Asked Questions
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.
This recipe is only 360 calories per serving.
What To Serve With Chicken Vindaloo
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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Other Recipes You Might Like
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 (1cm) 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, then place them in a large non-reactive bowl.
- In another clean glass bowl, combine the vinegar with all the ingredients needed for the Spice Blend and soak for 15-20 minutes. After soaking, blend the mixture into a fine paste using a blender.
- Add the spice paste to the chicken and toss well to evenly coat all the pieces. Allow the chicken to marinate for 4-6 hours.
- In a large, deep skillet or wok, heat the oil over 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. Stir everything well to combine. Finally, add ½ cup of water, cover the skillet, and reduce the heat to low. Let the chicken simmer for 15-20 minutes, or until fully cooked and the oil begins to separate from the curry.
- If you prefer a thinner gravy, add water as needed and let it simmer for another 4-5 minutes before serving. I prefer the gravy to be thick and cling to the meat. Serve hot with rice or bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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,
Made this for dinner today, but used a little less oil, chicken breast and splenda because I didn’t have sugar on hand. This came out amazing and served it over some basmati rice. Will be making it again and looking for more recipes here.