This delicious curry is a popular dish in Goa, India and is made using red chilies and vinegar. Inspired by a dish from Portugal, this curry has an amazing flavor profile.
The name Vindalho comes from Vin or Wine and Alho or Garlic. Contrary to popular belief, Aloo does not mean potatoes and potatoes are not added to this dish. The Portuguese sailors carried their meat in a mixture of wine and garlic to preserve the meat. Wine over time turns to Vinegar and the basic flavour profile of this dish was born. The residents of Goa however spiced it up with chillies and other spices and Vindaloo as we know it today became our most treasured dish. And if you like to pronounce it right, it's Vin-Daa- luuu not Vin-de-loo.
|For vindaloo paste:|
|Kashmiri chillies||20 , soaked|
|Hot water||1 Cup (16 tbs) (for soaking kashmiri chilies)|
|Cinnamon stick||1 Inch|
|Cumin seeds||1 Teaspoon|
|Black mustard seeds||1/4 Teaspoon|
|Turmeric powder||1/2 Teaspoon|
|Chopped ginger||1/4 Cup (4 tbs)|
|Garlic||1/4 Cup (4 tbs)|
|Goa vinegar||1/4 Cup (4 tbs)|
|Chicken||1 Kilogram (about 2 lbs)|
|Ground onion||1 Cup (16 tbs)|
|Pureed tomatoes||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
Please watch the video for directions!