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Chicken Vindaloo

srividya76's picture
Traditional Chicken Vindaloo is a spicy hot dish from Goa, made with coconut vinegar and lots of hot red chili peppers. Chili pepper was introduced by Portuguese traders during 16th century. With this came the development of Vindaloo dishes in Goa.
Ingredients
  Chicken 1⁄4 Kilogram
  Chopped onion 1 Cup (16 tbs)
  Ginger paste 1⁄2 Teaspoon
  Garlic paste 1⁄2 Teaspoon
  Mustard seeds 1⁄2 Teaspoon
  Coriander seeds 1⁄2 Teaspoon
  Cumin seeds 1⁄2 Teaspoon
  Fenugreek seeds 1⁄4 Teaspoon
  Vinegar 1 Teaspoon
  Chili powder/5 red chilies 1 Teaspoon
  Coriander leaves 4 (strands)
  Oil 1 Tablespoon
  Salt To Taste
Directions

Grind together ginger, garlic, mustard seeds, red chilies, fenugreek seeds, coriander seeds, cumin seeds to a smooth paste. Marinate the chicken with this paste.
Heat oil and fry onions on a low heat till the onions turn dark brown and crispy (It may help to deep fry the onions in oil to speed up the process). Take them out on a tissue paper to remove the extra oil. Grind to a paste along with vinegar. This is the dark paste that gives the color to the dish. Add this to the chicken. Leave it aside for 30mins.
Heat a little oil in thick bottomed pan. Add the marinated chicken with all the marinade. Cook till chicken is tender and gravy is thickened. Garnish with coriander leaves. Serve hot with rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Goan
Course: 
Side Dish
Taste: 
Spicy
Feel: 
Rich
Method: 
Stir Fried
Ingredient: 
Chicken
Interest: 
Everyday, Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
3
Story
The term Vindaloo, derivative of the Portuguese "vinha d'alhos", and also called Vindalho or Vindallo, refers to a popular Indian dish. It was first brought to Goa by the Portuguese and became a Goan meal often served during special occasions. The traditional Portuguese dish was made with pork preserved in red wine or red wine vinegar, chili pepper, and stewed with garlic. The tomato, chilli, and potato, which are staple components of today's Indian cuisine, were brought to India by the Portuguese. The later Vindaloo received the Goan treatment of adding plentiful amounts of spice. Restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes. Traditional vindaloos do not include potatoes, the discrepancy arising because the word "aloo" means "potato" in Hindi.
Subtitle: 
Chicken Vindaloo

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