Spicy Goan Chicken Vindaloo with Vegetables and Oats

Goan Style Chicken Vindaloo with Vegetables: A Delicious Twist on a Classic Curry

Goan Style Chicken Vindaloo is a fragrant, spicy curry originating from the coastal region of Goa. This delectable dish is made even more nutritious with the addition of fresh vegetables and wholesome oats, transforming a classic favorite into a wholesome meal. The perfectly balanced blend of spices gives this curry its signature heat and bold flavor, while the vegetables offer a touch of sweetness and texture, making it an irresistible dish to serve for dinner. Whether you’re a fan of spicy curries or simply enjoy experimenting with new flavors, this dish is sure to impress.

Cuisine: Goan Recipes

Course: Dinner

Diet: Non-Vegetarian

Serves: 4

Ingredients

For the Chicken Vindaloo

For the Vindaloo Masala

Nutritional Information (Approximate per Serving)

Preparation Time: 15 minutes

Cooking Time: 60 minutes

Instructions

1. Prepare the Marinade:

   • Begin by soaking the dry red chillies, garlic cloves, and ginger in white wine vinegar for about an hour, allowing the chillies to soften.
   • Once soaked, blend the mixture in a grinder until you get a smooth paste.
   • Smear the chicken pieces generously with the prepared chili paste. Cover and let it marinate in the fridge for at least one hour for the flavors to meld.

2. Make the Vindaloo Masala:

   • Heat a small skillet over low heat. Add the cloves, cardamom pods, cinnamon powder, peppercorns, and cumin seeds.
   • Dry roast these spices for a few minutes until they release a fragrant aroma. Turn off the heat and allow them to cool.
   • Once cooled, transfer the spices to a mixer jar and grind them into a fine powder. This is your homemade vindaloo masala.

3. Cooking the Vindaloo:

   • In a heavy-bottomed pan, heat oil over medium heat. Once hot, add the mustard seeds and let them splutter.
   • Add the diced onions to the pan and sauté them until golden brown and soft.
   • Add the marinated chicken, along with the diced carrots and tomatoes, along with any juices from the chicken and vegetables. Stir well to coat everything in the oil and onions.
   • Fry the chicken mixture until the chicken is well-seared and coated in the masala, about 10-12 minutes.

4. Final Cooking Steps:

   • Add the freshly ground vindaloo masala and rolled oats to the pan, mixing everything thoroughly. Stir-fry the mixture for another 2 minutes, letting the oats absorb the flavors.
   • Pour in one cup of water and bring the mixture to a simmer. Cover the pan and cook for 30-40 minutes, or until the chicken is fully cooked and the gravy has thickened.
   • Add salt to taste and check the seasoning. If you prefer a spicier dish, feel free to adjust the chili paste and masala levels.

5. Serve:

   • Once cooked, garnish the Chicken Vindaloo with freshly chopped coriander leaves.
   • Serve hot with a side of Goan Poee (bread) and Rava Fried Prawns for an authentic Goan experience, or pair it with steamed rice for a comforting meal.

Tips for the Perfect Chicken Vindaloo:

• Adjust Spice Levels: If you’re not a fan of intense heat, reduce the number of dry red chillies in the marinade.
• Vegetable Variations: Feel free to add more vegetables like bell peppers, peas, or even potatoes to the curry to make it heartier.
• Marination Time: Allow the chicken to marinate for longer (up to 6 hours) to enhance the flavors further.
• Accompaniments: Pair this dish with a cooling cucumber raita or a simple salad to balance the spice.

Goan Style Chicken Vindaloo with Vegetables offers a tantalizing balance of heat, flavor, and nutrition, all wrapped up in a rich, spicy curry. It’s a perfect dinner option for those who love bold flavors but also want to incorporate more vegetables into their meals. The addition of oats not only thickens the gravy but also adds a nutritious twist, making this dish a wholesome and satisfying choice for any occasion.