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.
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Based on 34 Review(s)
More Delicious Recipes:
Chicken Curry with Potatoes
Chicken Korma
Chicken Tikka Masala Pizza
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Joan
made the marinade…followed directions…my marinade is not a paste …more like a sauce. Marinated for 6 hours. Continued to follow directions…my chicken is not covered in that vibrant caramelized red color. Any suggestions.
Francesca
Same! Mine was very watery :(. Flavor was there, but I was looking for that thick, pasty marinade.
Rasa Malaysia
Did you cook it longer and reduce the curry?
Sarah
This was SO good! I added too much liquid so then had to add more seasoning and reduce it down but the recipe itself it delicious! It is husband approved also!