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Get ready to embark on a flavorful journey with Chicken Vindaloo. This iconic dish originates from the southwestern coast of India and particularly in Goa. Foodies love this dish for its vibrant blend of spices and tangy undertones. This dish is a mouthwatering combination of succulent chicken pieces and a richly spiced marinade. Indulge in the spicy and tangy symphony that defines the heart of Goan Cuisine

Chicken Vindaloo - A Spicy and Tangy Delight
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Chicken Vindaloo – A Spicy and Tangy Delight

Recipe by Foodielogy.com
0.0 from 0 votes Only logged in users can rate recipes
Course: MainCuisine: Goan, IndianDifficulty: Moderate
Servings

4

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

300-350

kcal per serving

Chicken Vindaloo is a testament to Goa’s Portuguese influence, combining Indian spices with European vinegar-infused flavors. This dish is often associated with celebratory occasions and special gatherings. The fusion of spices and tangy notes showcases the diverse cultural influences that have shaped Goan cuisine over the centuries. Indulge in the bold flavors of this dish as you immerse yourself in the vibrant tapestry of Goa’s culinary heritage.

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Ingredients

  • 500g chicken, bone-in pieces preferred

  • 2-3 medium-sized potatoes, peeled and diced

  • 2 large onions, finely sliced

  • 4-5 cloves garlic, minced

  • 1-inch ginger, minced

  • 1/2 cup vinegar

  • 2-3 dry red chilies, soaked in warm water

  • 1 teaspoon cumin seeds

  • 1 teaspoon mustard seeds

  • 1 teaspoon turmeric powder

  • 1 teaspoon paprika or Kashmiri red chili powder

  • 1 teaspoon garam masala

  • 1/2 teaspoon cinnamon powder

  • 1/4 teaspoon cloves

  • 1/4 teaspoon cardamom pods

  • Salt, to taste

  • 2-3 tablespoons oil

  • Fresh cilantro leaves, for garnish

Directions

  • Prepare the spice paste by blending soaked red chilies, vinegar, cumin seeds, mustard seeds, turmeric powder, paprika, cloves, and cardamom pods. Create a smooth paste and set aside.
  • In a bowl, marinate the chicken with half of the spice paste. Allow it to marinate for at least 2 hours or overnight for enhanced flavors.
  • Heat oil in a pan and sauté sliced onions until they turn golden brown.
  • Add minced ginger and garlic to the onions and sauté until aromatic.
  • Add the marinated chicken to the pan and cook until it’s browned on all sides.
  • Add diced potatoes, the remaining spice paste, cinnamon powder, and garam masala. Mix well.
  • Pour water as needed, cover the pan, and simmer until the chicken and potatoes are tender.
  • Adjust the seasoning with salt and additional spices, if desired.
  • Garnish with fresh cilantro leaves before serving.
  • Serve Chicken and Potato Vindaloo with steamed rice or naan bread.

Quick Notes

  • Adjust the number of red chilies according to your preferred level of spiciness.
  • Marinating the chicken overnight yields the best flavor results.
  • You can use a mix of bone-in and boneless chicken pieces for added texture

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