CHICKEN VINDALOO
Vindaloo is a traditional Spicy Goan dish with fiery red colour and a slight tang.
Vindaloo comes from a Portuguese dish called
Carne De Vinha d’Alhos ‘’ which literally means a dish made of meat ( pork) and cooked with wine.
Over time, the locals of GOA added their own spices and vinegar to this Portuguese dish and eventually it evolved into this delicious Vindaloo curry which is the Pride of Goan Cuisine( and has nothing to do with Aloo)
INGREDIENTS:
500 gms chicken, washed and cut
5-6 Dry Kashmiri red chillies, soaked in water ( deseed if less spicy is desired)
1tbsp hot chilli powder ( optional)
2-3 garlic cloves
½ inch ginger
5-6 black peppercorns
½-1 tsp dry roasted cumin seeds
2-3 cloves
Small piece of cinnamon
¼ tsp Turmeric
1-2 tbsp Vinegar ( goa vinegar or malt vinegar)
1tbsp Tamarind pulp
1 large onion, roughly chopped
2 tbsp oil
Sugar or jaggery ( optional)
Salt to taste
INSTRUCTIONS:
Soak the dry red Kashmiri chillies in water for 15-20 mins
Grind together the soaked chillies, garlic, ginger, cumin, cinnamon, cloves, turmeric and black pepper to a fine paste. You can add vinegar while grinding the paste too if desired ( I’ve added water)
Add 1-2 tbsp of this ground masala to the chicken with salt and marinate for a few hours. Reserve the remaining ground masala for use later
Grind the onions in the same grinding jar with the residual masala
Heat oil in a pan
Add onions and sauté just for 1-2 mins
Add remaining ground Vindaloo masala and the marinated chicken
Add tamarind, salt and simmer covered on a low flame. It may take up to 30 mins depending upon your chicken
Keep checking occasionally and add water if required
Adjust seasoning. Add jaggery or sugar if desired
And you are done... your beautiful red Spicy chicken vindaloo is ready
Serve hot with rice , chapatis.( it actually tastes even better the next day )
I’ve served it with spinach rice, ciabatta, pickled onion and radish.
Enjoy!
SPICE LEVEL:🌶🌶🌶