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, its Vin-Daa- luuu not Vin-de-loo.
|Finely diced onion||2 Cup (32 tbs)|
|Sliced green chilies||1 Tablespoon|
|Ground chicken||500 Kilogram (1 lb)|
|Vindaloo paste||4 Tablespoon|
|Diced tomatoes||1 Cup (16 tbs)|
|Red chilli powder||1 Teaspoon|
|Chopped coriander||1 Cup (16 tbs)|
1. To make the filling, heat some oil and add the diced onion and green chilli.
2. Add salt to taste and the ground chicken.
3. Add the Vindaloo paste and mix well.
4. Add the tomatoes and salt to taste.
5. Cover and allow to cook for 10 mins.
6. After 10 mins add the chilli powder and salt to taste.
7. Add the coriander and allow it to completely cool.
8. Serve and enjoy!