The Portugese influenced Chicken Vindaloo is a dish that combines several culinary styles. The combination of Indian curry spices and culinary cultures from various continents gives this dish its unique and exciting flavour. It is a dish that often takes center-stage for functions and family get-togethers.
Due to the limited availability of pork, which is the meat primarily used with vindaloo paste, I have tried to develop this recipe using chicken. The highlight of this dish is that the paste can be made ahead and stored. On those busy days when we need to pull together a great main course, this is the perfect choice.
How to prepare Chicken Vindaloo in 3 steps
- Make vindaloo paste.
- Marinate chicken and saute with onions.
- Cook with tomato and vindaloo paste.
What to serve with Chicken Vindaloo
This spicy and flavourful dish can be served with breads, neer dosa, appams, naans, ghee rice, plain rice and chapathi.
Check out the video here!
Goan Delicacy Chicken Vindaloo
Ingredients
For vindaloo paste
Instructions
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Heat a heavy bottom pan, dry roast all the ingredients listed under vindaloo paste except vinegar and water. Heat until warm and the spices release their oil and aroma. Grind to a fine paste with vinegar and water.
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Wash and pat dry chicken. Marinate with salt, turmeric and oil and keep aside for a minimum of 15 minutes.
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Quarter the onions and slice them. Heat pan, add oil, saute onions until its translucent.
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Add chicken and toss on high flame. Fry chicken with onions until its browned. It takes around 10-15 minutes.
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Now add tomato paste and vindaloo paste. Fry chicken in the ground paste for 5 minutes.
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Add water or chicken stock, jaggery and cover to simmer until chicken is tender
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Add salt if needed.
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Garnish with coriander leaves and serve warm.
Note
Vindaloo paste - Can be prepared ahead and stored in a clean and dry jar in the refrigerator for upto 3 weeks.
Jaggery syrup - A small piece of jaggery or syrup can be replaced for the jaggery syrup. To prepare jaggery syrup, boil 100 gms of jaggery crushed with 1/2 cup water on low flame. Cook until jaggery is melted. Strain and store in a clean jar in the fridge for upto a month. Jaggery is added to balance the sourness.
Tomato paste - Store-bought tomato recipe is used in this recipe.
