Vindaloo is a classical portuguese influenced goan curry. Vindaloo comes from the word ‘vinha de alhos’, which means wine (vinho) and lots of garlic (alhos). In Goa (Western India), the main ingredient to prepare vindaloo is pork. There are many variations to make vindaloo recipe. It is a very popular dish in Indian restaurants and different kinds of meat like lamb, chicken and mutton is used.
I am sharing today Chicken Vindaloo recipe; a perfect balance of sweet, sour, bursting with flavourful spices and aroma making this dish a lip-smacking one. Enjoy it with steamed rice or bread of your choice. Simply delicious!!!!!
recipe source : my recipe diary
prep time : 15mins, cooking time : 20 mins, cuisine : fusion (Indian)
1 kg chicken (cut/cleaned)
2 medium sized onions chopped finely
1 tsp ginger sliced
1 tomato chopped finely
1/2 tsp turmeric powder
few curry leaves (optional)
salt/sugar to taste
To grind into a smooth paste* :
1 garlic bulb
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
1/2 tsp fenugreek seeds
1 tsp peppercorns
1 piece cinnamon stick
2 1/2 tbsp kashmiri chilly powder/paprika
scant of 1/4 cup vinegar (increase/decrease as needed)
To prep : In a food processor or blender, grind the above said ingredients along with vinegar mentioned under ‘to grind into a smooth paste”
Take a heavy bottom pan, add oil. When the oil heats up, tip in curry leaves, ginger, onions. Saute till soft and translucent.
Add tomato, turmeric, salt and the ground paste mixture*. Saute well to combine and oil releases at the edges.
Add the chicken pieces and mix it well. Cover it with a plate adding little water on top (this method is done so that the masalas does not stick to the pan and flavours are absorbed). Cook on medium heat, stirring from time to time. Once the chicken pieces are cooked and the water on the plate gets evaporated, add sugar. Do a taste-test and adjust salt, sweet and sourness accordingly.
Remove the plate and simmer till the gravy thickens up.
Garnish and serve
– be careful while adding spices like fenugreek seeds and cinnamon; they can overpower the dish
– can increase the quantity of peppercorns.
– can also marinate the meat with the ground paste mixture for 20mins or overnight
– instead of chopped tomato, you can puree them.
– can use chilly powder instead of kashmiri chilly powder/paprika
– while adding vinegar for grinding into a paste, start with a tablespoon and then increase as per taste.