Vindaloo is a Portuguese-influenced Goan dish made by cooking meat with spices and vinegar. Learn to make GoanChicken Vindaloo in a traditional way using my easy recipe.
10-12whole dry Kashmiri red chiliesor any other dry chilies. Remove the stalks.
2tablespoonswhole coriander seeds
3-4cloves (laung)
1inchpiece of cinnamon stick (dalchini)
2-3whole green cardamoms (hari elaichi)
8-10whole black peppercorns (kali mirch)
1teaspooncumin seeds
1teaspoonbrown mustard seeds
8-10cloves of garlicpeeled
1inchpiece of gingerchopped
1tablespoonwhite vinegar
1 and ½tablespoonstamarind paste
For The Vindaloo Curry
6tablespoonscooking oil
2cupschopped onions
2poundsbone-in skinless chickencut into 1 and ½ inch chunks, rinsed
1cupcanned tomato pureeor ½ cup tomato paste
2teaspoonssalt
1teaspoonturmeric powder
½teaspoonwhite 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.
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.