Authentic Indian Chicken Vindaloo Recipe

Ingredients

  • 750 grams of Chicken
  • 5 cloves of Garlic
  • 1 inch piece of Ginger
  • 2 Onions
  • 2 cups of Tomato Puree
  • 2 tablespoons of Vinegar
  • 2 teaspoons of Sugar
  • Salt to taste
  • 4 tablespoons of Vegetable Oil
  • 1 teaspoon of Mustard Seeds
  • 15-20 Curry Leaves
  • 2 Dry Red Chillies
  • 1 teaspoon of Turmeric Powder
  • 1 teaspoon of Cumin Powder
  • 2 teaspoons of Coriander Powder
  • 2 teaspoons of Red Chilli Powder
  • 1 teaspoon of Garam Masala

Steps and instructions

  1. Wash and clean the chicken. Cut it into small pieces.
  2. Grind the garlic and ginger into a paste.
  3. Finely chop the onions.
  4. Heat vegetable oil in a pan. Add mustard seeds, curry leaves, and dry red chillies. Sauté until mustard seeds start to splutter.
  5. Add chopped onions to the pan and fry until they turn light brown.
  6. Add the ginger-garlic paste to the pan. Sauté until the raw smell of the ginger and garlic goes away.
  7. Add turmeric powder, cumin powder, coriander powder, and red chilli powder to the pan. Stir well and cook for 2-3 minutes on medium heat.
  8. Add the tomato puree to the pan. Stir well and cook until oil separates from the mixture.
  9. Add the chicken pieces to the pan. Stir well to ensure all pieces are coated with the spice mixture. Cook on medium heat for 10-15 minutes, until the chicken is cooked through.
  10. Add vinegar, sugar, and salt to the pan. Stir well and cook for another 2-3 minutes.
  11. Finally, add the garam masala and stir well. Remove from heat.
  12. Let the Chicken Vindaloo rest for a while before serving to allow flavors to meld together.

Tools for making

  • Cutting Board - Used for cutting and preparing the chicken and vegetables.
  • Knife - Essential for chopping the garlic, ginger, onions, and chicken.
  • Grinder or Mortar and Pestle - Required to grind the garlic and ginger into a paste.
  • Pan - Used for cooking the chicken vindaloo.
  • Spatula or Wooden Spoon - Used for stirring and mixing the ingredients in the pan.

Recipe variations

  • Vegetarian/Vegan Variation: Substitute chicken with tofu or vegetables like potatoes, cauliflower, or mushrooms.
  • Seafood Variation: Replace chicken with shrimp or fish fillets.
  • Lamb Variation: Use lamb meat instead of chicken.
  • Spicier Version: Increase the quantity of red chilli powder or add extra green chillies for more heat.
  • Milder Version: Reduce the quantity of red chilli powder or omit the green chillies for a milder flavor.
  • Coconut Milk: Add coconut milk to the gravy for a creamy texture and rich flavor.
  • Extra Veggies: Add vegetables like bell peppers, carrots, or peas to enhance the nutritional value and taste.
  • Cashew Paste: Blend soaked cashews into a paste and add it to the gravy for a creamy and nutty twist.
  • Fresh Herbs: Garnish the dish with freshly chopped cilantro or mint leaves for added freshness.
  • Whole Spices: Add whole spices like cinnamon, cardamom, or cloves to infuse more aromatic flavors.

Recipe overview

Chicken Vindaloo is a popular Indian curry known for its intense flavors and fiery heat. Originating from Goa, a state on India's west coast, this dish incorporates a variety of aromatic spices, vinegar, and a heat from chillies that makes it truly unforgettable. In this recipe, we'll guide you step-by-step on how to create this traditional dish at home. The process starts by preparing a fragrant mix of spices with ginger and garlic. Then, we slowly cook the chicken in this blend until it's tender and flavorful. A splash of vinegar and a sprinkle of sugar balance out the heat and add a subtle tanginess. Perfect for fans of spicy food, Chicken Vindaloo is a hearty and satisfying dish that can be served with rice or naan bread. The key to a great Vindaloo is to let it rest before serving, allowing the flavors to meld together for a more profound taste experience. This might be a bit of a challenge for the uninitiated, but with a little patience and practice, you'll be able to create this classic Indian dish in your own kitchen. Enjoy the taste adventure!

Common questions

  1. What is Chicken Vindaloo? Chicken Vindaloo is a spicy and tangy Indian curry dish originating from the region of Goa. It is known for its rich flavors and fiery taste.
  2. Can I use other meats instead of chicken? Yes, you can substitute chicken with other meats such as lamb, pork, or shrimp to make Vindaloo. Adjust the cooking time accordingly.
  3. Is this recipe gluten-free? Yes, this recipe is gluten-free. However, always double-check the labels of the ingredients you use to ensure they are gluten-free.
  4. How spicy is Chicken Vindaloo? Chicken Vindaloo is traditionally a spicy dish. The level of spiciness can be adjusted by reducing or increasing the amount of red chilli powder and dry red chillies used in the recipe.
  5. Can I make Chicken Vindaloo in advance? Yes, Chicken Vindaloo tastes even better when it sits for a while, allowing the flavors to develop. You can make it a day in advance and reheat before serving.
  6. What can I serve with Chicken Vindaloo? Chicken Vindaloo pairs well with steamed rice, naan bread, or roti. It is also delicious with a side of raita (yogurt dip) or pickles.
  7. Can I freeze Chicken Vindaloo? Yes, you can freeze Chicken Vindaloo for up to 2-3 months. Allow it to cool completely before transferring to an airtight container or freezer bags.

Serving dishes and utensils

  • Cutting Board - A sturdy surface for chopping and preparing the ingredients.
  • Knife - A sharp knife for cutting the chicken and other ingredients.
  • Pan - A large, deep pan for cooking the Chicken Vindaloo.
  • Grinder/Blender - For grinding the garlic and ginger into a paste.
  • Spatula - A utensil for stirring and flipping the ingredients in the pan.
  • Measuring Spoons - To accurately measure the spices and other ingredients.
  • Serving Bowl - A bowl for serving the delicious Chicken Vindaloo.
  • Rice Cooker/Pot - Optional, for cooking rice to serve with Chicken Vindaloo.
  • Garnish Options - Optional, such as fresh coriander leaves or sliced onions, to garnish the dish.

Origin stories

Chicken Vindaloo is a popular Indian dish, particularly in the western coastal region of Goa. The name 'Vindaloo' is derived from Portuguese dish "Carne de Vinha d' Alhos", which translates to meat marinated in wine-vinegar and garlic. It was brought to India by Portuguese explorers in the 15th century. The dish was tweaked to suit local taste buds, replacing the wine with palm vinegar and adding a host of local spices, thus giving birth to the fiery and tangy Vindaloo we know today. Over the centuries, it has seen many versions and adaptations, but the core essence of the dish - a tangy, spicy concoction of meat marinated in vinegar and spices - has remained the same.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.