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..
Goan Chicken Vindaloo
- 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
- 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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