This Authentic Goan Chicken Vindaloo Recipe is a traditional Goan dish with fiery red color and a slight tang from the vinegar. It pairs very well with rice or any Indian bread. Here is how to make it just like a Goan Home.
Goa is one of those cities, that offers a lot of cuisines because of all the tourist attraction, but its own Goan cuisine is to die for!
If you have ever tasted the Goan cuisine, you probably know what I am talking about.
Whenever we are in Goa, we give all the Continental food a break and try the local cuisine as much as possible.
During one of my many trips to Goa, I tried Vindaloo Curry, which is traditionally made using Pork.
But within time, they have started preparing this curry even with Chicken, Pork, Beef or Mutton.
I really loved the spicy and tangy flavour of this fiery red curry.
So when we returned back home, I thought of preparing it by using chicken as the base.
Fresh tomato puree, garlic, ginger, onions and spices such as cloves, cinnamon, cumin, black pepper, granted a breathtakingly amazing flavour to Chicken Vindaloo Recipe.
We relished this toothsome Goan Vindaloo Chicken delicacy with a plateful of Steamed Rice and fresh Laccha Parathas and oh, boy, how much we loved feasting on it!
Prepare this flavourful curry on weekends or weekdays, it is really simple to prepare and gets ready within no time as well.
What is Vindaloo?
It is an Indian curry that is popular in Goa and the surrounding Konkan region.
This spicy and slightly tangy curry was brought to the region by Portuguese colonists.
It was traditionally made with pork but now versions using chicken, prawns and lamb are also popular.
You can even make a vegetarian version with potatoes, tofu or cottage cheese.
The tang in vindaloo curry comes from the vinegar which along with the spicy dried red chilies is the star ingredient of this dish.
These two ingredients really gives this curry a unique tastes and make it different from other Goan Chicken Curries.
Traditionally toddy vinegar is used to make this curry but if you do not have access to it, use regular vinegar for the tanginess.
This Chicken Curry is
- Easy to make
- Dairy Free
- Gluten Free
How hot is this Curry?
The curry when made in Goan homes is quite spicy and you can label it XX Hot.
But you can definitely alter the spice level according to your taste buds and can make it mild too.
The amount of chillies and the type I have used will give your a medium spicy curry.
Does it have dairy?
It has no dairy in it.
Most restaurants serves a very modified version of this dish which is far from the original recipe and I have no clue why?
And they might add cream to their dish.
So if you have any allergies, do check with the chef before you order it.
Does it have gluten?
Since no flour is added to the dish, there is no gluten in it and is perfectly fine for the gluten intolerant people to have it.
But in a restaurant, make sure to ask if their version is gluten free or not.
Can you freeze it?
Yes, you can very well freeze this curry.
Just transfer it in a freezer safe box and freeze for up to a month.
Thaw it on counter for 3-4 hours and then re heat with little water until nice and warm before serving.
You can serve Steamed Rice or any Indian bread with Chicken Vindaloo.
In Goa, it is served with a special bread called Poi.
Sometimes, I also like to serve it with Dosa or Appam, it tastes just delicious.
One serving of this curry has approximately 400 calories.
You can reduce the portion size if you are watching your calories.
You can even reduce the amount of oil that goes into making this curry.
How to make it in Instant Pot?
You can make this curry in an instant pot as well.
Dry roast the spices and make a vindaloo paste using spices, vinegar and chillies.
Now press SAUTE in instant pot.
Add oil. When the oil is hot, add onion and fry until they turn golden brown.
Add chicken and fry for 4-5 minutes.
Add the masala paste, tomato puree, salt, turmeric and water.
Close the lid of the Instant Pot and press PRESSURE COOK.
Set the timer for 5 minutes.
Let the timer go off and the pressure release on it’s own for 15 minutes.
Release the remaining pressure and open the lid of the instant pot.
Add sugar and mix well.
Ideally I make this recipe of Chicken Vindaloo in a non-stick pan, however you can also make it in an Instant Pot as I explained above.
I also suggest using best quality ingredients for an authentic taste
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Step by Step Recipe
Dry roast chilies, coriander seeds, whole spices, cumin and mustard seeds till fragrant and slightly browned. Do this on medium low heat to get the maximum flavours from the spies and not burning them while roasting.
Blend the roasted spices in a blender along with ginger, garlic, vinegar and tamarind paste to make a smooth paste.
Add little water if required.
Heat oil in pan.
When the oil is hot, add chopped onion and fry till golden brown.
Add chicken and fry on high heat for 3- 4 minutes.
Add tomato puree and the masala paste that we made.
Now add salt, turmeric and water, and cover and cook for 45-50 minutes.
Add sugar and cook for another minute. Chicken vindaloo is ready to be served.
Chicken Vindaloo Recipe
For Vindaloo Paste
- 10-12 Dry Kashmiri Red Chillies
- 2 tbsp Coriander Seeds
- 3-4 Clove
- 1 inch Cinnamon
- 2-3 Green Cardamom
- 8-10 Black Peppercorns
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 8-10 cloves Garlic
- 1 inch Ginger (Chopped)
- 1 tbsp Vinegar
- 1 and 1/2 tbsp Tamarind paste
For the curry
- 4 tbsp Vegetable Oil
- 2 cups Onion (Chopped)
- 750 g Chicken (Curry Cut)
- 1 cup Tomato Puree
- 1 tsp Turmeric Powder
- Salt to taste
- 1/2 tsp Sugar
- Dry roast red chilies, coriander seeds, cloves, cinnamon, cardamom, peppercorns, cumin and mustard seeds till fragrant and slightly browned.
- Blend in a blender along with ginger, garlic, vinegar and tamarind paste to make a smooth paste.
- Add little water while making the paste.
- Heat oil in pan.
- When the oil is hot, add chopped onion and fry till golden brown.
- Add chicken and fry on high heat for 3- 4 minutes.
- Add tomato puree and the paste that we made.
- Now add salt, turmeric powder and 1 cup of water and cover and cook for 45-50 minutes.
- Add sugar and cook for another minute.
- Serve hot with steamed rice or Chapati.