Goan Chicken Vindaloo Recipe: A Flavorful Goan Delight
Goan Chicken Vindaloo is a vibrant and spicy dish with a rich history influenced by Portuguese and British colonial flavors. This iconic Goan curry combines the heat of red chilies with the tanginess of vinegar, resulting in a perfectly balanced dish that’s both aromatic and flavorful. Traditionally made with chicken, this recipe is versatile and can also be adapted with prawns, fish, beef, or mutton. Whether you’re hosting a house party or preparing a family dinner, Goan Chicken Vindaloo is sure to impress.
Ingredients
Main Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken (cut into pieces) | 500 grams |
| Onion (finely chopped) | 2 medium |
| Tomato (finely chopped) | 1 medium |
| Tomato Puree | 1/4 cup |
| Oil | 1 tbsp |
| Green Chilies | 2, chopped |
| Tamarind | 1 tbsp, soaked in warm water |
| Fresh Coriander | As required for garnish |
| Salt | To taste |
Marinade Ingredients:
| Ingredient | Quantity |
|---|---|
| Oil | 1 tsp |
| Garlic (cloves) | 8 cloves |
| Ginger (fresh) | 1/2 inch |
| Dried Kashmiri Red Chilies | 5 whole |
| Mustard Seeds | 1/2 tsp |
| Black Peppercorns | 1/2 tsp |
| Cumin Seeds | 1 tsp |
| Coriander Seeds | 1 tbsp |
| Fenugreek Seeds | 1/2 tsp |
| Cloves | 3 pieces |
| Cinnamon Stick | 1 inch |
| Vinegar | 4 tbsp |
| Turmeric Powder | 1/2 tsp |
| Jaggery (grated) | 1 tsp |
| Salt | To taste |
Preparation Time
- Preparation Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
Instructions
-
Prepare the Marinade:
- Begin by heating a small amount of oil in a pan. Add the garlic and ginger, and sauté until they turn golden brown.
- Add the mustard seeds, black peppercorns, cumin seeds, coriander seeds, fenugreek seeds, cloves, cinnamon stick, and dried Kashmiri chilies. Sauté the spices on low heat for about 4-5 minutes, allowing the flavors to release.
- Remove from the heat and allow the mixture to cool completely.
- Once cooled, transfer the spices to a blender. Add the vinegar, turmeric powder, jaggery, and salt, along with a splash of water, and blend to form a smooth paste.
- Coat the chicken pieces in this marinade, ensuring each piece is well coated. Let it marinate for at least 2 hours. For deeper flavor, you can refrigerate it for 12 to 24 hours.
-
-
Prepare the Vindaloo Curry:
- Heat oil in a deep pan or wok over medium heat. Once the oil is hot, add the chopped onions and sauté until they turn golden brown.
- Add the chopped green chilies and tomatoes. Cook the tomatoes until they soften and become tender.
- Stir in the tomato puree and cook for 2-3 minutes, allowing the flavors to blend.
- Add the marinated chicken pieces and any remaining marinade paste to the pan. Stir everything together, ensuring the chicken is well coated with the onion and tomato mixture.
- Let the chicken cook for about 10 minutes, stirring occasionally. If the mixture seems too dry, add a little water to keep it moist.
- Cover the pan and reduce the heat. Let the chicken simmer for 25-30 minutes, or until the chicken is tender and the flavors have melded together.
- Once the chicken is cooked through, check the seasoning. Adjust the salt or vinegar as needed to balance the tangy and spicy flavors.
-
Serving:
- Remove the pan from the heat once the curry is ready. Garnish with fresh coriander leaves.
- Serve your Goan Chicken Vindaloo hot, accompanied by steamed rice, Malabar parottas, or a simple cucumber salad.
Tips for the Perfect Goan Chicken Vindaloo:
- Marinating Time: The longer you marinate the chicken, the more intense the flavor will be. For the best results, marinate the chicken overnight.
- Adjust Spice Level: The recipe calls for dried Kashmiri red chilies, which are mild. If you prefer more heat, you can increase the number of chilies or add fresh green chilies.
- Vinegar: Traditional Goan Vindaloo uses vinegar for its tangy punch. You can use malt vinegar or white vinegar for a more authentic taste.
- Additions: For a richer flavor, you can add a little coconut milk or cream to the curry, which will also tone down the spice level.
Nutritional Information (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 30g |
| Carbohydrates | 12g |
| Fat | 22g |
| Fiber | 3g |
| Sodium | 480mg |
| Cholesterol | 90mg |
This Goan Chicken Vindaloo recipe is a fantastic dish to serve at your next dinner party or family gathering. Its spicy and tangy flavors are sure to be a hit, while the tender chicken brings a comforting touch to this bold curry. Enjoy this Goan classic with a side of rice or flatbreads, and indulge in its rich history and vibrant flavors!
