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Chicken Vindaloo

Chicken vindaloo

Chicken vindaloo is a hot, tangy Goan curry with Portuguese roots. This version makes a paste of dried Kashmiri and red chillies soaked in malt vinegar, blended with garlic, ginger and dry-roasted whole spices, then cooks the chicken in it and balances it with a little jaggery.

Chicken vindaloo

Aamna's recipe is ready in about 40 minutes, with no marinating time. It's one for people who like a proper kick.

Why this recipe works

  • Chillies soaked in vinegar. Fifteen minutes softens them and gives vindaloo its sharp tang.
  • Dry-roasted whole spices. Cumin, mustard, fenugreek, coriander, cardamom and pepper ground fresh make a deep, fragrant paste.
  • Jaggery at the end. A little sweetness balances the heat and vinegar.
Chicken vindaloo

Tips for the best chicken vindaloo

  • Cool the spices before grinding. They grind finer when cool.
  • Add water from the edge. It keeps the paste on the chicken.
  • Less heat? Use fewer regular red chillies and keep the Kashmiri ones for colour.
  • Taste before serving. Add a touch more jaggery if it's too sharp.

What to serve with chicken vindaloo

Serve with basmati rice and a cooling raita. For a slightly milder hot curry, try our chicken Madras or mutton Madras.

Chicken Vindaloo FAQs

Where does vindaloo come from?

Goa, on India's west coast. The name comes from a Portuguese dish of meat cooked with wine vinegar and garlic.

How hot is chicken vindaloo?

It's one of the hottest curry house dishes. Reduce the red chillies for a milder version. See Madras vs vindaloo vs jalfrezi to compare the hot favourites.

Can I use white vinegar?

Yes. This recipe uses malt vinegar, but white wine vinegar or white vinegar also work.

How long does chicken vindaloo take?

About 40 minutes, including 20 minutes of simmering.

You'll find the full ingredients, the method and our step-by-step video in the recipe card below.

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Servings: 6
Estimated Cost: 10
Best Season: Suitable throughout the year
Description

Explore the bold and vibrant flavours of Goan cuisine with this Chicken Vindaloo recipe. This dish is known for its intense heat, tangy vinegar notes, and rich blend of spices. Perfect for those who love a spicy kick

Ingredients
    For the Crispy Onions:
  • 2 onions (thinly sliced)
  • 1 cup oil (for frying)
    • For the Vindaloo Paste:
  • 7 Kashmiri red chillies (dried)
  • 4 regular red chillies (dried)
  • 1/2 cup malt vinegar
  • 11 garlic cloves
  • 1 medium-sized ginger (chopped)
  • 1 tbsp Kashmiri chilli powder
  • 1 tsp turmeric
  • 2 tsp salt
  • 1 tbsp tomato puree
    • Dry Aromatics:
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 small cinnamon stick
  • 4 green cardamom pods
  • 1/2 tsp fenugreek seeds
  • 2 tsp black peppercorns
  • 1 tbsp coriander seeds
    • For the Chicken:
  • 1 kg skinless chicken (cut into pieces)
  • 1 cup water
  • 2 tsp jaggery or brown sugar
    • For Garnish:
  • Fresh coriander, chopped
Instructions
    Prepare the Crispy Onions:
  1. 1
    Slice 2 onions thinly to get delicate slivers.
  2. 2
    In a medium heated pan, pour in 1 cup of oil.
  3. 3
    Add the sliced onions and fry until golden brown and crispy, about 10 minutes. Stir constantly to avoid burning.
  4. 4
    Once 95% done, remove the onions and let them cool completely. They will continue to cook slightly from the residual heat.
    5. Make the Vindaloo Paste:
  5. 5
    In a bowl, soak 7 dried Kashmiri red chillies and 4 regular dried red chillies in 1/2 cup malt vinegar for 15 minutes.
  6. 6
    In a medium heated pan, dry braise the following for 3 minutes until aromatic: 1 tsp cumin seeds, 1 tsp mustard seeds, 1 small cinnamon stick, 4 green cardamom pods, 1/2 tsp fenugreek seeds, 2 tsp black peppercorns, and 1 tbsp coriander seeds.
  7. 7
    Once braised, let the spices cool completely and then grind them into a fine powder using a spice grinder.
  8. 8
    In a small food processor, blend the soaked chillies and vinegar with 11 garlic cloves, 1 chopped ginger, 1 tbsp Kashmiri chilli powder, 1 tsp turmeric, 2 tsp salt, 1 tbsp tomato puree, and the ground dry aromatics to make the vindaloo paste.
    9. Marinate the Chicken:
  9. 9
    In a bowl, marinate 1 kg skinless chicken with the vindaloo paste. Mix thoroughly to ensure even coating. There's no need to let it sit; it's ready to cook immediately.
    10. Cook the Chicken Vindaloo:
  10. 10
    In the same pan used for the onions, leave 1/4 cup of oil.
  11. 11
    Add the marinated chicken and fry for about 5 minutes until the spices meld with the chicken and come alive.
  12. 12
    Once the chicken is seared well and the gravy starts to develop, pour in 1 cup of water from the edge to avoid washing away the spices.
  13. 13
    Bring the mixture to a gentle boil, cover with a lid, lower the heat, and let it cook for 20 minutes or until the chicken is fully cooked.
  14. 14
    Add 2 tsp of jaggery or brown sugar to balance the flavours.
    15. Finish and Serve:
  15. 15
    Garnish the Chicken Vindaloo with a generous amount of fresh chopped coriander.
  16. 16
    Serve with rice or naan, and enjoy the fiery, tangy flavours of this Goan classic
Note

Crispy Onions: Keep a close eye on the onions while frying to avoid burning.

Vindaloo Paste: Ensure the spices are well ground to achieve a smooth paste.

Cooking: Simmer the chicken gently to allow the flavours to meld beautifully.

Keywords: Chicken Vindaloo, Chicken Vindaloo Recipe, Chicken Curry, Spicy Chicken Curry
Read it online: https://burmawalakitchen.com/recipe/chicken-vindaloo/
Aamna Bawa