Chicken Vindaloo Recipe: A Spicy, Tangy Delight from Goa
Vindaloo is a flavorful dish that has deep historical roots in Portuguese cuisine, which made its way to India, particularly the coastal state of Goa. Traditionally made with pork, the dish underwent several transformations over time, infused with the distinct local spices and flavors of the Indian subcontinent. The result is a rich, aromatic, and tangy curry that is bursting with spices. While pork is often the traditional protein, chicken has gained popularity due to its lighter texture and wide appeal in the Indian context.
This Chicken Vindaloo recipe brings together the perfect blend of spices and marinated chicken to create a dish that’s both tender and packed with flavor. Whether you’re new to Goan cuisine or a long-time fan, this chicken version of the classic Vindaloo is sure to satisfy your taste buds.
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Chicken (cut into pieces) | 500 grams |
| Onions (finely chopped) | 2 medium-sized |
| Dry Red Chillies | 4 |
| Garlic (cloves) | 7 cloves |
| Ginger (fresh, 1-inch piece) | 1-inch |
| White Wine Vinegar | 1/4 cup |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Oil | As required (for frying) |
| Salt | To taste |
For the Vindaloo Masala
| Ingredient Name | Quantity |
|---|---|
| Cloves (Laung) | 4 whole cloves |
| Cardamom Pods/Seeds (Elaichi) | 3 pods |
| Cinnamon Powder (Dalchini) | 1 teaspoon |
| Whole Black Peppercorns | 1/2 tablespoon |
| Cumin Seeds (Jeera) | 1 tablespoon |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Serves: 4
Instructions
1. Soak the Chilies, Garlic, and Ginger
Begin the preparation by soaking the dry red chilies, garlic cloves, and fresh ginger in white wine vinegar for about an hour. This will soften the chilies and make them easier to grind into a smooth paste.
2. Marinate the Chicken
While the chili paste is soaking, make diagonal cuts on the surface of the chicken pieces. Once the paste is ready, smear it generously onto the chicken. Ensure that the chicken is well coated, and let it marinate in the fridge for at least an hour to allow the flavors to meld together.
3. Dry Roast the Spices
For the Vindaloo masala, dry roast the whole cloves, cardamom pods, cinnamon powder, black peppercorns, and cumin seeds on low flame until the spices release their fragrant oils. Once roasted, allow them to cool before grinding them into a fine powder using a spice grinder or mortar and pestle.
4. Cooking the Vindaloo
Heat a generous amount of oil in a heavy-bottomed pan on medium heat. Add the mustard seeds to the hot oil and wait for them to begin spluttering. Once the seeds pop, add the chopped onions and sauté until they turn golden brown.
5. Cook the Chicken
Add the marinated chicken, along with any leftover marinade, to the pan with the fried onions. Stir the chicken to coat it in the spicy oil and onions. Let the chicken fry for a few minutes until it’s well coated in the spices and starts to cook through.
6. Add the Vindaloo Masala
Now, add the freshly ground Vindaloo masala to the pan. Sprinkle in some salt to taste and fry the mixture for another 2 minutes, allowing the spices to infuse into the chicken and blend together beautifully.
7. Simmer
Pour in about 1 cup of water, cover the pan, and let the chicken cook on medium-low heat until it is thoroughly cooked and tender. The gravy will thicken as the chicken cooks, creating a rich, flavorful sauce. Adjust the salt to taste.
8. Garnish and Serve
Once the chicken is cooked and the sauce has thickened, remove the pan from the heat. Garnish with fresh coriander leaves for a burst of color and extra flavor.
9. Serving Suggestions
Chicken Vindaloo is best served hot with steamed rice or soft pav (Indian bread). It makes a perfect main dish for a Sunday brunch or any special occasion. The spiciness and tangy notes of the Vindaloo are sure to make it a memorable meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~300-350 kcal |
| Protein | ~30 grams |
| Carbohydrates | ~10 grams |
| Fat | ~18 grams |
| Fiber | ~3 grams |
| Sodium | ~600 mg |
Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes.
This Chicken Vindaloo recipe delivers a perfect balance of spice, tang, and savory richness. It’s a wonderful representation of Goan cuisine, with its blend of Portuguese influences and Indian ingredients. Whether you’re looking to spice up your weeknight dinner or impress your guests with an exotic dish, Chicken Vindaloo will not disappoint. Enjoy!
