Goan Chicken Vindaloo is a delicious Chicken recipe.The name “Vindaloo” came from a Portuguese dish called “carne de vinha d’alhos” which means “meat in garlic wine marinade”. A properly made vindaloo curry should be red-maroonish in colour, slightly sweet, have layers of heat from – red dry chillies, green chillies and black pepper and the most important have two distinct sour notes coming from the vinegar and the tamarind.
|Ingredients||Chicken, Onions, Tomato puree|
Chicken-500 grams (curry cut)
Chopped Onions- 2
Chopped Tomato- 1
Homemade tomato puree-1/4 cup
Sunflower Oil-1 tablespoon
chopped Green Chillies-2
Tamarind (washed and soaked in hot water)-1 tablespoon
Chopped Coriander Leaves- For garnishing
Salt- to taste
Ingredients for Marination
Sunflower Oil-1 teaspoon
Kashmiri dry red chilli-5 pcs
Mustard seeds-1/2 tablespoon
Black pepper corn-1/2 tablespoon
Cumin seeds-1 teaspoon
Coriander Seeds-1 tablespoon
Methi Seeds (Fenugreek Seeds)-1/2 teaspoon
Cinnamon Stick-1 inch
Turmeric powder-1/2 teaspoon
Salt- to taste
Marinate the chicken
In a heavy bottomed pan take 1 teaspoon oil and when the oil is hot, add ginger and garlic and saute till they start softening and browning just a little.
Now add black pepper corns, mustard seeds, cumin seeds, coriander seeds, fenugreek seeds, cloves, cinnamon stick and Kashmiri red chillies and roast on low flame for about 4-5 minutes.
Turn off the heat when the coriander seeds start to be brown and the masalas start to roast and smell and and left the masalas for cooling down.
Once cooled, transfer the masalas to a blender along with vinegar, salt, turmeric and jaggery and add about 3-4 tablespoons water and blend to a smooth paste.
Now marinate the chicken with this paste and left at least for 2 hours. More time you give for marination more the chicken will tender
Make Chicken Vindaloo curry
In a heavy bottomed pan heat 1 tablespoon oil and add the green chillies and onions and cook till the onions become golden brown.
Add tomatoes when the onions are cooked and saute. Once they becomes soft and mushy add the tomato puree and let it cook for about 2 to 3 minutes.
After 2 to 3 minutes, add the marinated chicken and the remaining marinate mixture. Mix everything well and let it cook for about 10 minutes. Add some water if the Chicken Vindaloo becomes too dry.
After 10 minutes lower the flame to medium, add 1 cup of water,cover it and let it cook for 25-30 minutes till the chicken is falling off the bone. Once done, turn off the heat and check the seasonings and adjust to taste. Transfer the Chicken Vindaloo to a serving bowl and serve hot.
Garnish and Serve
Garnish Chicen Vindaloo with coriander leaves and serve hot with plain white rice as the palate experience the full flavors of a Vindaloo with plain rice. It can also be served with Ghee rice or with crisp Parathas.