Goan Chicken Vindaloo Recipe

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Preparation time

  • Total: Approximately 50 minutes
  • Preparation: 10 minutes
  • Cooking: 40 minutes

Ingredients

  • 500 grams Chicken - cut into curry cut pieces
  • 2 Onions - chopped
  • 1 Tomato - chopped
  • 1/4 cup Homemade tomato puree
  • 1 tablespoon Sunflower Oil
  • 2 Green Chillies - chopped
  • 1 tablespoon Tamarind - washed and soaked in hot water.
  • Coriander (Dhania) Leaves - as required
  • Salt - to taste
  • 1 teaspoon Sunflower Oil
  • 8 cloves Garlic
  • 1/2 inch Ginger
  • 5 Kashmiri dry red chilli
  • 1/2 tablespoon Mustard seeds
  • 1/2 tablespoon Black pepper corns
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 tablespoon Coriander (Dhania) Seeds
  • 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
  • 3 Cloves (Laung)
  • 1 inch Cinnamon Stick (Dalchini)
  • 4 tablespoon Vinegar
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Jaggery
  • 1/2 teaspoon Salt - or to taste

Instructions

  1. To begin making the Goan Chicken Vindaloo recipe, heat 1 teaspoon oil in a heavy bottomed pan
  2. Add the ginger, garlic and saute till they start softening and browning just a little
  3. Next, add the black pepper corns, mustard seeds, cumin seeds, coriander seeds, fenugreek seeds, cloves, cinnamon stick and Kashmiri red chillies and roast on low flame
  4. In about 4 minutes, the coriander seeds will start to brown and the masalas will start to roast and smell
  5. Turn off the heat and let the masalas cool down
  6. Once cool, transfer to a blender along with vinegar, salt, turmeric and jaggery
  7. Add about 3-4 tablespoons water and blend to a smooth paste
  8. Marinate the chicken with this paste for at least 2 hours or upto 24 hoursThe next step is to make the curry for the chicken vindaloo
  9. Heat the 1 tablespoon oil in a heavy bottomed pan
  10. Once the oil is hot, add the green chillies and onions
  11. Let it cook till the onions become golden brown
  12. Once the onions are cooked, add the tomatoes and cook till they becomes soft and mushy
  13. Once it is done, add the tomato puree and let it cook for about 2 to 3 minutes
  14. After 2 to 3 minutes, add the marinated chicken and the remaining marinate mixture
  15. Mix everything well and let it cook for about 10 minutes
  16. If the Chicken Vindaloo becomes too dry, add some water and mix again
  17. Add 1 cup of water and cook the Chicken Vindaloo on medium flame, covered for 25-30 minutes till the chicken is falling off the bone
  18. Once done, turn off the heat and check the seasonings and adjust to taste
  19. Transfer the Chicken Vindaloo to a serving bowl and serve hot
  20. Serve Goan Chicken Vindaloo along with Whole Wheat Lachha Paratha or Steamed Rice and a salad of your choice for your weekend meal

Other informations

The table below shows servings values and other necessary informations.

  • Servings
  • Cuisine
  • Course
  • Diet
  • 5
  • Goan Recipes
  • Dinner
  • Non Vegeterian
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