Chicken Vindaloo- Goan Vindaloo Recipe, an easy and delicious curry can be served along with steamed basmati rice or Indian flat breads. The recipe with step by step cooking pictures follows.
Vindaloo recipe needs no introduction. A very popular fiery red color hot, sweet and sour curry recipe of Goan-Portuguese fusion cooking. Vindaloo is translated from Portuguese as ‘ garlic and vinegar’. Vinaloo is an famous Indian curry dish popular in the region of Goa, the surrounding Konkan, and many parts of India.
I got this yummy recipe from my friend Sam Christopher, who is an Anglo- Indian, a chef in a Goan restaurant. Actually restaurants in Goa often serve vindaloo with pork. The restaurants outside Goa serve vindaloo with chicken, mutton or beef, along with cubed potatoes. Actually the word Vindaloo, ‘aloo’ does mean potato in hindi, but traditional vindaloo does not add potatoes.
Vindaloo can be prepared with beef, chicken, lamb or even with seafoods. Here I have decided to use chicken. Lets see this easy yummy recipe and dont forget to drop your valuable comments.
How to Make Chicken Vindaloo- Goan Vindaloo Recipe
Grind Kashmiri chilly, coriander seeds, fenugreek seeds, cumin seeds, pepper corns, cardamom, cinnamon stick, cloves, white vinegar, salt and mustard seeds to a fine paste. Add 5 tbsp water if needed to help grind.
Combine chicken pieces with spice mixture. Marinate for atleast 5 hours, preferably overnight in refrigerator.
Roughly chop onion in a blender and blend until smooth.
Heat a deep bottom sauce pan with oil, add the ginger, garlic and onion paste. Saute until it raw smell disappears.
Add in chicken and combine well. Pour 1 cup of water and tomato puree, allow chicken to cook.
Add tamarind juice and mix well. Adjust salt.
When chicken turns soft and it forms a thick gravy, add in jaggery or brown suagar. Combine well and off the flame. Garnish with coriander leaves and serve along with cooked basmati rice.
Enjoy!! Happy Cooking.