“Get ready for a bold flavor adventure with our Chicken Vindaloo recipe, an intense and spicy dish hailing from the sunny shores of Goa. This Indian curry is not for the faint-hearted—it’s a fiery blend of juicy chicken, tangy vinegar, and a hot spice mix that includes everything from cumin to cardamom. Originating from Portuguese influence, Vindaloo is a perfect example of fusion cooking, bringing together the best of both worlds. Whether you’re looking to heat your dinner routine or want a taste of India’s spicier side, Chicken Vindaloo is a sure way to turn up the heat. Serve it with some cooling yogurt or a heap of basmati rice to balance out the spice, and enjoy a meal that’s as exciting as it is flavorful.”
AuthorJulia ForesekCategoryChicken, Indian, Main CoursePrepare the Vindaloo Paste:
In a dry skillet, lightly roast the dry red chilies, coriander seeds, cumin seeds, mustard seeds, and peppercorns until aromatic. Let them cool.
Blend the roasted spices with garlic, ginger, vinegar, turmeric, sugar, and salt to make a smooth paste.
Marinate the Chicken:
Coat the chicken pieces with the vindaloo paste. Marinate for at least 2 hours, preferably overnight in the refrigerator, to enhance the flavors.
Cook the Chicken:
Heat oil in a heavy-bottomed pot. Add the chopped onions and sauté until golden brown.
Add the marinated chicken and sear on high heat until the chicken pieces are browned on all sides.
Add the tomato puree and water. Mix well, ensuring the chicken is well-coated with the sauce.
Simmer:
Bring the mixture to a boil, then reduce the heat and simmer covered until the chicken is tender and the sauce thickens, about 30-40 minutes. Stir occasionally and adjust the water as needed to prevent sticking.
Garnish and Serve:
Garnish with fresh coriander leaves. Serve hot with steamed rice or Indian bread like naan or chapati.
Ingredients
Directions
Prepare the Vindaloo Paste:
In a dry skillet, lightly roast the dry red chilies, coriander seeds, cumin seeds, mustard seeds, and peppercorns until aromatic. Let them cool.
Blend the roasted spices with garlic, ginger, vinegar, turmeric, sugar, and salt to make a smooth paste.
Marinate the Chicken:
Coat the chicken pieces with the vindaloo paste. Marinate for at least 2 hours, preferably overnight in the refrigerator, to enhance the flavors.
Cook the Chicken:
Heat oil in a heavy-bottomed pot. Add the chopped onions and sauté until golden brown.
Add the marinated chicken and sear on high heat until the chicken pieces are browned on all sides.
Add the tomato puree and water. Mix well, ensuring the chicken is well-coated with the sauce.
Simmer:
Bring the mixture to a boil, then reduce the heat and simmer covered until the chicken is tender and the sauce thickens, about 30-40 minutes. Stir occasionally and adjust the water as needed to prevent sticking.
Garnish and Serve:
Garnish with fresh coriander leaves. Serve hot with steamed rice or Indian bread like naan or chapati.
