Goan Chicken Vindaloo Recipe
Embark on a culinary journey to the coastal paradise of Goa with this tantalizing Goan Chicken Vindaloo recipe. Known for its bold flavors and fragrant spices, this dish is a staple in Goan cuisine, characterized by its tangy, spicy, and slightly sweet notes. Perfect for a hearty dinner, this recipe serves five and pairs wonderfully with Whole Wheat Lachha Paratha or Steamed Rice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (cut into curry cut pieces) | 500 grams |
| Onions (chopped) | 2 |
| Tomato (chopped) | 1 |
| Homemade tomato puree | 1/4 cup |
| Sunflower oil | 1 tablespoon |
| Green chillies (chopped) | 2 |
| Tamarind (washed and soaked in hot water) | 1 tablespoon |
| Coriander (Dhania) leaves (for garnish) | As required |
| Salt | To taste |
| Sunflower oil (for cooking) | 1 teaspoon |
| Garlic | 8 cloves |
| Ginger | 1/2 inch |
| Kashmiri dry red chillies | 5 |
| Mustard seeds | 1/2 tablespoon |
| Black pepper corns | 1/2 tablespoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Coriander (Dhania) seeds | 1 tablespoon |
| Methi seeds (Fenugreek seeds) | 1/2 teaspoon |
| Cloves (Laung) | 3 |
| Cinnamon stick (Dalchini) | 1 inch |
| Vinegar | 4 tablespoons |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Jaggery | 1 teaspoon |
| Salt (for seasoning) | 1/2 teaspoon or to taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 28 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Total Fat | 16 g |
| Saturated Fat | 3 g |
| Sodium | 420 mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Servings
- Servings: 5
Cuisine
- Cuisine: Goan Recipes
- Course: Dinner
- Diet: Non-Vegetarian
Instructions
-
Prepare the Spice Paste:
Begin by heating 1 teaspoon of sunflower oil in a heavy-bottomed pan over medium heat. Add the chopped ginger and garlic, sautéing them until they soften and turn a light golden brown, which should take about 2-3 minutes. -
-
Roast the Whole Spices:
To the pan, add the black pepper corns, mustard seeds, cumin seeds, coriander seeds, fenugreek seeds, cloves, cinnamon stick, and Kashmiri red chillies. Roast these spices on low flame for approximately 4 minutes, or until the coriander seeds turn a darker shade and the spices become aromatic. -
Blend the Spice Mixture:
Once the spices have cooled slightly, transfer them to a blender. Add the vinegar, salt, turmeric powder, and jaggery. Pour in about 3-4 tablespoons of water to help blend the mixture smoothly. Blend until you achieve a fine paste. -
Marinate the Chicken:
In a large bowl, combine the chicken pieces with the spice paste, ensuring each piece is well-coated. Cover and marinate for at least 2 hours, or ideally up to 24 hours in the refrigerator to allow the flavors to infuse. -
Cook the Curry Base:
In the same heavy-bottomed pan, heat 1 tablespoon of sunflower oil over medium heat. Once hot, add the chopped green chillies and onions. Cook until the onions turn golden brown, stirring occasionally to prevent burning. -
Incorporate the Tomatoes:
Add the chopped tomato to the pan, cooking it down until it becomes soft and mushy, which should take around 5-7 minutes. Stir in the homemade tomato puree and let it simmer for an additional 2-3 minutes. -
Combine the Chicken:
Add the marinated chicken along with any remaining marinade to the pan. Stir everything together, ensuring the chicken is mixed well with the onion-tomato base. Cook for about 10 minutes, stirring occasionally. If the mixture appears too dry, add a splash of water. -
Simmer the Vindaloo:
Pour in 1 cup of water, then cover the pan and reduce the heat to medium-low. Allow the Chicken Vindaloo to cook for 25-30 minutes, or until the chicken is tender and easily falls off the bone. -
Final Touches:
Once cooked, taste the vindaloo and adjust the seasoning with additional salt or jaggery if desired. -
Serve:
Transfer the fragrant Goan Chicken Vindaloo to a serving bowl, garnishing with freshly chopped coriander leaves. Serve hot with Whole Wheat Lachha Paratha or steamed rice, accompanied by a salad of your choice for a delightful weekend meal.
Enjoy Your Meal!
Savor the rich and spicy flavors of this Goan Chicken Vindaloo, a dish that beautifully represents the culinary heritage of Goa. Perfect for special occasions or simply to spice up your weeknight dinner, this recipe is sure to impress family and friends alike. Enjoy!
