This Authentic Goan Chicken Vindaloo Recipe is a traditional Goan dish with a fiery red colour and a slight tang from vinegar. It pairs very well with rice or any Indian bread. Here is a tried and tested recipe of how to make Chicken Vindaloo Curry just like a Goan Home (Step by Step).
What is Vindaloo?
Vindaloo 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. Vindaloo was traditionally made with pork but now versions using chicken and lamb are also popular.
You can even make a vegetarian version with potatoes 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. On my recent trip to Goa, we had relished Pork Vindaloo and we liked it very much.
Traditionally toddy vinegar is used to make this curry but if you do not have access to it, use regular vinegar.
This Vindaloo Chicken Curry is
- Spicy
- Flavourful
- Customisable
- Easy to make
- Dairy Free
- Gluten Free
When I returned to Bangalore I thought of preparing it by using chicken as the base. Chicken Vindaloo turned out to be pretty scrumptious as well. 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.
Do read and share my simple recipe for crafting Authentic Chicken Vindaloo Recipe and prepare this luscious curry to surprise your loved ones soon!
How hot is Vindaloo 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 Chicken Vindaloo have Dairy?
Chicken Vindaloo 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 Vindaloo Chicken have gluten?
Since no flour is added to the dish, their 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 Vindaloo Chicken?
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.
What goes with Vindaloo?
You can serve steamed rice or any Indian bread with chicken vindaloo. In Goa, it is served with a special bread called Poi.
How many calories are there in one serving of chicken vindaloo?
One serving of chicken vindaloo 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.
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How to make Goan Chicken Vindaloo Curry Step by Step
Dry roast chilies, coriander seeds, whole spices, 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 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 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 Recipe
Chicken Vindaloo
Chicken Vindaloo is a traditional Goan dish with a fiery red color and a slight tang from vinegar. It piars very well with rice or any Indian bread.
Ingredients
For Vindaloo Paste
- 10-12 Dry Kashmiri Red Chillies
- 2 tbsp Coriander Seeds
- 3-4 Clove
- 1 inch Cinnamon
- 2-3 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
- 1 kg Chicken Curry Cut
- 1 cup Fresh Tomato Puree
- 1 tsp Turmeric Powder
- Salt to taste
- 1 tsp Sugar
Instructions
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Dry roast red chilies, coriander seeds, cloves, cinnamon, cardamom, peppercorns, cumin and mustard seeds till fragrant and slightly browned.
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Blend in a blender along with ginger, garlic, vinegar and tamarind paste to make a smooth paste.
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Add little water while making the paste.
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Heat oil in pan.
-
When the oil is hot, add chopped onion and fry till golden brown.
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Add chicken and fry on high heat for 3- 4 minutes.
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Add tomato puree and the paste that we made.
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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.
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Serve hot with steamed rice or Chapati.
Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.
Cathy | She Paused 4 Thought
Gorgeous! I can’t wait to try this.
msnehamathur
Thnx Cathy 🙂
[email protected]
Such a beautiful red the curry has Neha 🙂
msnehamathur
Thnx Prash
Anwesha
I love your blog. Wonderful recipes there. If you could share some recipes which can be easily made in hostel and does not require a mixer to make pastes like cashewnut paste, I’d be very grateful.
Anu Yalo
Looks really good
Neha Mathur
Thnx. Do try. You will love it.
Andrea
This dish looks amazing. I have all the ingredients to make this tomorrow except for the tamarind paste. Is there a substitute i can use?
Neha Mathur
You can use lemon juice instead. However for next time, do try to source tamarind paste as it gives a very peculiar flavour 🙂
Sharad
Appreciate the Authenticity of taste you managed to render on the vindhalho.. Typically the kashmiri red chillies are soaked in vinegar for 30 mins or so before grinding. Prefer home made toddy vinegar / Homemade organic vinegar (made from sugarcane juice) for that extra pungent note.
Neha Mathur
Thnx a lot. Will try soaking the chillies in vinegar next time.
Renee
OMG..I made this today and all I can say is thank you so much for sharing this recipe with us!!! I followed it to a T, other than I used all thighs. What a beautiful flavour, and I see myself using this for fish, shrimp or even a veggie dish. Once again thank you, definitely a keeper!!!!!!
Neha Mathur
I am so glad you liked it 🙂
Aashii
Made this today and papa said,” restaurant jaisa bana hai ..!” And true it is. Such a flavorful and easy recipe.
Thank you very much.
Neha Mathur
Thnx a lot for trying 🙂
Rakhee
Can I keep this curry outside (not refrigerated) for 24 hrs or more..
Neha Mathur
These is lot of vinegar in it which should prevent it from spoiling, but I still suggest to refrigerate the curry to e on the safer side.
Anne
This vindaloo was AMAZING – equal quality to the vindaloo I’ve had at the best Indian restaurants.
My only substitutions were to use boneless skinless chicken thighs and add some potatoes.
Thank you for making Indian food approachable for a non-Indian home cook. Can’t wait to try some of your other recipes!!
Neha Mathur
Thnx a lot Anne for your lovely feedback :). So happy that you liked the recipe.
Roy
Yummilicious
Much appreciated by all who had it
🍻
Neha Mathur
Thnx a lot for trying and sharing your feedback 🙂