Vindaloo is a popular Indian curry from the coastal regions of Goa and Konkan. Goan Chicken Vindaloo is a spicy and tangy dish where chicken is cooked with spices and vinegar based gravy.
Whenever I talk about Goa, I become nostalgic. So many memories comes in my mind and I go back to my good old bachelor days.. Ha ha…who doesn’t love his/her bachelor days!
History of Vindaloo
We are all aware about the Portuguese colonial era in Goa and the Portuguese rule lasted for almost 450 years. Hence, the Goan culture is lot more influenced by the Portuguese culture. Goan cuisine has also Portuguese influence. This is how one culture influences another.
Vindaloo is a dish where any meat or seafood is cooked with chilli and vinegar based gravy. Sometimes vegetables are also used in vindaloo. Meat could be of any type starting from chicken, mutton, beef or pork.
While I was browsing I came to know, there is a Portuguese dish Carne de vinha d’alhos. It means meat with wine and garlic. Pork is predominantly used as meat. History also says that Portuguese sailors preserved their meat with garlic soaked in wine vinegar. Gradually, the dish was more customized by local Goans and the Indian interpretation of the dish became Vindaloo.
Does Chicken Vindaloo contain Coconut?
Most of the coastal cuisine contains lot of coconut in their food and Goan cuisine is not an exception. However, this particular dish Chicken Vindaloo does not contain any coconut or coconut milk. This may be because the dish is totally adapted from the Portuguese cuisine where there was no use of coconuts in the original dish. Though I have not added any coconut to the dish, however, many prefer to add coconut milk into this curry.
How does Chicken Vindaloo taste like?
Chicken Vindaloo is a hot and spicy dish. If you are bored eating regular chicken curry, then you must try this flavorful dish.
Chicken Vindaloo contains a good amount of vinegar. It tastes quite similar to pickle as it has vinegar and spices like mustard seeds, fenugreek seeds which are used for making of pickles in India.
What to serve with Chicken Vindaloo?
Normally, Chicken Vindaloo is served with pav (dinner rolls) in Goa. However, you can pair it with rice as well as with paratha, roti, naan or any other Indian flatbreads.
More Chicken Recipes..
Restaurant style Butter Chicken Recipe
Goan Chicken Vindaloo
Materials
- 500 gms Chicken, curry cut
- 2 nos Onion, medium, finely chopped
- 5-6 nos Dry Red Chillies
- 7-8 nos Garlic Cloves
- 1 inch Ginger
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1½ teaspoon Coriander Seeds
- 3-4 nos Clove
- 2-3 nos Green Cardamom
- 1 inch Cinnamon Stick
- 7-8 nos Black Peppercorn
- ½ teaspoon Fenugreek Seeds
- ¼ cup White Vinegar
- ½ cup Vegetable Oil
- ½ cup Tomato Puree
- 1 teaspoon Turmeric Powder
- Salt to taste
- 1 tablespoon Tamarind Paste
- 1 teaspoon Sugar
Instructions
- Soak the dry red chillies in vinegar for almost one hour.
- Dry roast coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, black peppercorns, cinnamon stick, cardamom, clove and after cooling them take into a blender and blend them to dry powder.
- Now add ginger, garlic and soaked chilli along with the vinegar into the blender and make a smooth paste and add tamarind to this paste.
- Marinate the chicken pieces with the prepared paste for approximately 1 hour.
- Heat oil in a pan and fry the chopped onions until they are golden brown in color.
- Next add the marinated chicken and add little turmeric powder and cook under medium flame by covering with a lid. Stir in between.
- After cooking for 10 to 15 minutes, add the tomato puree and cook until the raw smellof tomato is gone.
- Add sugar and salt as per the taste.
- Next add one and half cup of water and allow the chicken to cook for some more time.Once the gravy turns thick switch off the gas and Chicken Vindaloo is ready to serve
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The journey of the vindaloo dish and it forming the icon of a cuisine is amazing. It is so true the moment you say vindaloo, you think of the beautiful beaches and sunsoaked activities. Wonderful images here for the vindaloo.
Interesting read Amrita how the dish vindaloo has originated. And back then sailors knew how to preserve food to last a long time. Chicken Vindaloo is a dish that I’m sure my hubby and son will love to cook together.
You have written so beautifully Amrita. Loved reading the history and journey of this chicken vindaloo! Looks like an absolute treat!
I live in Goa and did not know of the origin of the name Vindaloo! Thanks. Yes, Vindaloo is quite famous in and out of Goa and you have explained the recipe beautifully. Love your pics too.
Good information about the Vindaloo Amrita. I never knew that coconut was used in these kind of dishes. It must be so flavoursome.
Would love to share it to my non veg eating friends as they always look forward to make chicken in different ways. I am sure they will love it.
Chicken vindaloo looks scrumptious. Loved reading the origin of this dish. I have tried mushroom vindaloo. Absolutely lip smacking for all chicken lovers.
Chicken Vindaloo mmmmm…. I have some fab memories of having it in Goa. Your post has made me so nostalgic and it’s a lovely read about the history of the recipe. It’s so flavourful and yummmmy.
coconut is such an interesting addition here, Amrita. the pics look so inviting for a chicken lover and am sure it tastes yum too!
Amrita, I made chicken vindaloo once but failed and after that never tried it. Hopefully I will make it again, I will surely follow your recipe thanks for sharing
I have been looking for a new chicken dish to try and I think I found my match! Lovely share.
This is such a classic and flavorful recipe. Love all the yummy spices used in here. Thanks for the detailed instructions.
Chicken Vindaloo sounds absolutely flavorful and a perfect treat for Chicken lovers. Lovely read on tje origin of the dish.
Wow! I love the vindaloo masala ingredients and we all like spicy side dish at our house. Can’t wait to try the restaurant favorite recipe at home.