Goan Chicken Vindaloo Recipe | Kitchenstagram
One of the Goan dishes is vindaloo, a renowned curry beloved by spicy food enthusiasts. Goa, located on the west coast of India, is celebrated for its beaches, cuisine and wine. Vindaloo stands out for its surprising simplicity and rich history. However, this iconic dish is far more than just heat. It is symphony of bold, balanced and complex flavours from freshly ground spices, fragrant aromatics and essential tang of vinegar.
Chicken Vindaloo, a variation of Goan vindaloo, features chicken as its primary ingredient. It is a symphony of bold, balanced and complex flavour from freshly ground spices, fragrant aromatics and the essential tang of vinegar. Kashmiri red chilies provide the perfect amount of heat and the classic fiery red colour without overwhelming the dish’s underlying flavours. Like other vindaloo curries, chicken vindaloo is spicy, tangy and fiery red, pairing perfectly with steamed rice or poi, a traditional Goan bread.
What is Vindaloo?
Vindaloo, originating from Goa, India, is a curry dish with roots in the Portuguese “carne de vinha d’alhos”. Vindaloo is a traditional recipe of the Catholic community of Goa. Every catholic household has its own recipe of a perfect vindaloo, which is a must on the menu for celebration. Globally recognised in its British Indian adaptation, it graces menus as a fiery and spicy delight. While the traditional recipe features pork, alternative versions showcase beef, mutton, duck, prawns, chicken, lamb, vegetables and tofu. This flavourful dish, with its rich history and diverse variations, remains a beloved choice in curry houses and Indian restaurants worldwide.
History of Vindaloo:
The history of Vindaloo traces its roots to Goan cuisine, originating from the Portuguese dish “carne de vinha d’alhos”, translating to “meat in garlic marinade”. To preserve meat for long durations, the Portuguese sailors developed a unique style of marinating raw ingredients in wooden barrels, layering pork and garlic, salt soaked in red wine and vinegar to preserve and enhance its flavour. This dish first found its way to Goa in India through Portuguese explorers in the early 15th century. Local Goan cooks adopted the dish, replacing red wine with palm vinegar and introducing additional spices. This transformation resulted in the localized and easily pronounced dish known as “Vindaloo”. It became popular further afield after British Colonisation of India in the 1800s, and in Britain in the 1970s when India restaurants became all the rage.
The British Indian version of Vindaloo involves marinating meat in a mixture of vinegar, sugar, fresh ginger and spices. The marinated meat is then cooked with additional spices, creating a flavourful and distinctive dish. Over time, vindaloo has become a beloved and iconic part of Indian cuisine, reflecting a fusion of Portuguese and local Goan culinary traditions.
Originally inspired by Portuguese cuisine, Goan Vindaloo underwent modifications, incorporating spices and substituting wine with vinegar to suit local tastes. In India, the adaptation of culinary traditions often involves ingenious solutions to overcome local constraints. When the Portuguese introduced the dish of vindaloo, they faced a challenge as Indians did not produce vinegar. Resourceful Franciscan priests found a solution by crafting vinegar from coconut toddy, the fermented sap of palm trees. Complemented with tamarind pulp and garlic, these concoction pleased the Portuguese cooks.
The adaptation didn’t end there. Local spices like black pepper, cinnamon and cloves were seamlessly integrated into the recipe, enriching the flavour profile. The pivotal addition that bestowed vindaloo with its distinctive piquancy was red chilies, an import from Portugal’s global ventures. Before the Portuguese, Indians were acquainted with black pepper and long pepper or Pipli as the spiciest element. However, arrival of red chilies revolutionized Indian cuisine.
Indigenous to Brazil, chilies, along with other novelties like tomatoes, potatoes, pineapples and cashews, made their way to India through the Portuguese explorers. Goa became a hub for the cultivation of red chilies, locally known as “Gowai Mirchis” or “Goan Pepper”. Their ease of cultivation and cost-effectiveness swiftly integrated them into the Indian culinary tapestry, transforming the gastronomic landscape within a short span.
Serving suggestions:
Vindaloo reaches its peak flavour when served a day after cooking, allowing the spices to fully meld with the chicken. Traditionally part of Goan Christmas feasts, it pairs perfectly with Sannas, soft fermented rice cakes similar to Idlies, making Idlies a great alternative.
Vindaloo pairs splendidly with a variety of accompaniments. Opt for regular white rice, brown rice, aromatic basmati rice, jeera rice, flavourful yellow rice, coconut rice or ghee-infused rice. Cooling cucumber raita or Koshimbir adds a refreshing contrast.
Complement this dish with roti or chapati alongside a delectable curry for a complete meal.
For a quick and easy meal, serve with baguettes or rustic bread and a side dish of potato curry or dal tadka.
Soft dinner rolls or pav are also wonderful for soaking up the rich curry.
Another delightful option is serving it with flatbread, paratha, roti, pao or naan or Po, a traditional Goan bread.
Storing tips:
For best results store the curry properly. On the counter, curry lasts for 5-10 hours, varying with the temperature. It’s recommended to refrigerate within 3-4 hours in hot, humid climates. Chicken vindaloo curry can be kept in the refrigerator for 6-7 days, ensuring it’s in an air-tight container to prevent odor and spice transfer. Avoid using plastic or Tupperware as they can stain.
If you frequently prepare vindaloo, you can make the paste ahead and refrigerate it up to 20-25 days. Like most curries, vindaloo freezes well and can be stored 2-3 months if properly packed in freezer-safe containers or bags.
Ingredients:
For Vindaloo Paste:
10-12 nos. Dry Kashmiri Red Chili (stalk removed)
6-8 Garlic cloves
1 tbsp Ginger (sliced)
1 tbsp Black peppercorn
1 inch Cinnamon stick
5-6 pcs. Clove
1 tbsp Cumin seeds
1 tbsp Coriander seeds
2 tsp Turmeric powder
1 tbsp Toddy Vinegar
2 tbsp Tamarind water
For the Curry:
500 gm Chicken, curry cut
4 tbsp Oil
2 cups Onion (chopped)
Salt to taste
Preparation:
For Vindaloo Paste:
- Step 1: Add overnight soaked kashmiri red chilies into the blender along with some chili water and also add garlic cloves, sliced ginger and blend into a paste.
- Step 2: Next add Black peppercorn, cinnamon stick, clove, cumin seeds, coriander seeds, turmeric powder, toddy Vinegar and tamarind water and blend until you get a smooth paste. Keep aside.
Marinating the chicken:
- Step 3: In a large mixing bowl, combine the chicken and vindaloo paste, coat the chicken properly. Marinate the chicken for overnight to 24 hours.
For the Curry:
- Step 4: Heat oil in a wok or pan on medium-high heat.
- Step 5: Then add chopped onions and a pinch of salt. Salt helps brings the moisture out of the onions, which helps them cook faster. Fry the onions for 7-8 minutes or until translucent on medium heat.
- Step 6: Then add the marinated chicken and saute for 8-10 minutes on medium-high heat.
- Step 7: Then add salt and water, stir to combine.
- Step 8: Cover and cook the chicken for 25-30 minutes on low heat.
- Step 9: Once the chicken is done, turn off the heat and cover the wok. Let the chicken rest for 10 minutes.
- Step 10: Serve hot with rice, roti or Poi.
Pro tips:
For milder chili flavour, remove the seeds before using.
If you don’t have whole Kashmiri chilies substitute with ground kashmiri chili powder.
For the best vindaloo curry, marinate the meat overnight and remember that vindaloo curry tastes even better the next day.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2