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
Chicken vindaloo is a popular Indian curry with vinegar and spices. Easy chicken vindaloo recipe that originated from Portugal.
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 (1 cm) piece 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 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
Recipe contributor: Simply Reem.
Nutrition Information
Serving Size
6 peopleAmount Per Serving Calories 360Total Fat 26gSaturated Fat 11gCholesterol 95mgSodium 113mgCarbohydrates 5gFiber 1gSugar 2gProtein 24g
Joe
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.
Bria
Would it hurt to marinade for longer? I’m planning to make this for lunch and would rather have it marinade overnight than wake up early to prepare it.
Rasa Malaysia
Fine.
Michelle
My peppers from the garden aren’t dried, is this OK to use?
Rasa Malaysia
You can try.
Jay
Well tasty & nice recipe!
Adam Folks
I have made this dish dozens of times since I first found it. It is Far and Away the best vindaloo recipe I’ve found. Thank you very much for posting it
Rasa Malaysia
Hi Adam thanks so much for your sweet comment. You have just made my day! :)
Ahmet
Love Vindaloo, always order it at Indian restaurants. Your chicken vindaloo is easy and delicious.
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!
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?
dave
Hello bee, just tried your recipe for chicken vindaloo and must say its the best I’ve ever made and yet so easy. I’ve tried numerous other peoples versions but none compare to you. I’d give you 5 ***** plus. Can’t wait to try some of your other recipes. Can’t thank you enough for sharing your experience with me.
Rasa Malaysia
Hi Dave – thanks to my contributor Simply Reem, it’s her recipe. She is an excellent cook!
Crumpet
Am I the only one who ended up with something REALLY vinegar’y? I might have done the conversion to metrics wrong, but my vindaloo tasted of nothing but really sharp vinegar D: I’ve looked at other recipes for this dish and they all use way less vinegar. Just a heads up!
dave
I found that on other peoples recipes so I cut down to 50 mil of white wine vinegar to be sure it wasn’t vinagery. Turned out perfect *****.will definitely make it again.