Goan Chicken Vindaloo Recipe
Servings: 4 people
Calories: 343kcal
Vindaloo is a Portuguese-influenced Goan dish made by cooking meat with spices and vinegar. Learn to make Goan Chicken Vindaloo in a traditional way using my easy recipe.
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Ingredients
For Vindaloo Paste
- 10-12 whole dry Kashmiri red chilies or any other dry chilies. Remove the stalks.
- 2 tablespoons whole coriander seeds
- 3-4 cloves (laung)
- 1 inch piece of cinnamon stick (dalchini)
- 2-3 whole green cardamoms (hari elaichi)
- 8-10 whole black peppercorns (kali mirch)
- 1 teaspoon cumin seeds
- 1 teaspoon brown mustard seeds
- 8-10 cloves of garlic peeled
- 1 inch piece of ginger chopped
- 1 tablespoon white vinegar
- 1 and ½ tablespoons tamarind paste
For The Vindaloo Curry
- 6 tablespoons cooking oil
- 2 cups chopped onions
- 2 pounds bone-in skinless chicken cut into 1 and ½ inch chunks, rinsed
- 1 cup canned tomato puree or ½ cup tomato paste
- 2 teaspoons salt
- 1 teaspoon turmeric powder
- ½ teaspoon white granulated sugar
Instructions
Make Vindaloo Paste
- Add dry red chilies, coriander seeds, cloves, cinnamon, green cardamoms, peppercorns, cumin seeds, and mustard seeds to a skillet.
- Dry roast on medium heat until fragrant and slightly browned (3-4 minutes). Keep stirring continuously while roasting.
- Once the spices are roasted, remove the skillet from the heat and let the spices cool down completely.
- Add the roasted spices to a high-speed blender along with ginger, garlic, white vinegar, tamarind paste, and ½ cup of water and blend to make a smooth paste.
- Scrape the sides of the blender a few times while making the paste.
- Vindaloo masala paste is ready. Set it aside.
Make Vindaloo Curry
- Heat oil in a large pot over medium-high heat.
- When the oil is hot, add onions and fry till golden brown (10-12 minutes), stirring frequently.
- Add chicken pieces to the pot and cook on high heat for 3-4 minutes. Stir frequently while cooking.
- Add tomato puree and the vindaloo masala paste that we made earlier to the pot and mix well.
- Now add salt, turmeric powder, and 1 cup water to the pot and stir gently.
- Reduce the heat to low.
- Cover the pot with a lid and cook for 45-50 minutes until the chicken is cooked well and the oil starts to separate on top of the pan. Stir a few times while cooking.
- Add sugar and cook for another minute. Chicken vindaloo is ready to be served.
Notes
Increase or decrease the spice level according to your heat preference.
I have used Kashmiri red chilies which give this vindaloo curry a fiery red color but they are not as spicy. You can use any dry red chilies that are easily available to you.
Roast the spices on medium-low heat for the best flavor.
If you are not a fan of bone-in chicken, you can use boneless chicken too.
For other non-veg versions, try the same recipe with mutton, fish, shrimp, eggs, or pork. Just keep in mind that in each of them, the cooking time will differ a bit. You can even make a vegetarian version with potatoes, tofu, cauliflower, or cottage cheese.
Some people like to soak the chilies in vinegar for some time but after trying multiple times, I have realized that this extra step is not required at all.
Nutrition
Calories: 343kcal | Carbohydrates: 21g | Protein: 24g | Fat: 20g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 124mg | Potassium: 783mg | Fiber: 5g | Sugar: 11g | Vitamin A: 371IU | Vitamin C: 14mg | Calcium: 77mg | Iron: 4mg