Chicken Vindaloo in restaurants is one of the hottest dishes on the menu. Freshly ground spices, fragrant aromatics, and the vital tang of vinegar infuse this traditional meal with powerful, balanced, and complex flavors. Kashmiri red chilies add just the proper amount of spice and a classic blazing red color to the dish without overpowering the other ingredients.
A spice blend creates a rich, aromatic, and warmly seasoned cuisine. Don't be overwhelmed by the large number of spices in the ingredient list; they all come together to make a fantastic curry paste quickly and easily.
Is Chicken Vindaloo Curry authentic Indian?
According to legend, Portuguese sailors transported pork on their long journey to Goa, currently a state on India's western coast, in the 15th century. The pork was pickled in garlic and wine to keep it fresh (that had turned vinegary over time because of the long-distance).
The word vindaloo comes from the Portuguese 'Carne de vinha d'alhos,' meaning meat marinated in wine and garlic (also).
Locals in Goa gave this dish an Indian twist over time by adding onions, tomatoes, palm vinegar, and spices, resulting in what we now know as Vindaloo or Vindaloo.
Ingredients
1. Chicken (on the bone, medium pieces) – 1 kg
2. Cinnamon – 2 inches
3. For the Masala Paste:
- Onion – 1 big
- Ginger – 3 inches
- Garlic – 10 cloves
- Kashmiri Red Chilies – 12 to 14
- Coriander Seeds – 1 tsp
- Cumin Seeds – 2 tsp
- Black Pepper Corns – 10 to 12
- Cloves – 6
- Turmeric Powder – ¼ tsp
- Vinegar – 150 ml
4. Sugar – ½ tsp
5. Oil – 100 ml
6. Salt – 1 tbsp
How To Make Chicken Vindaloo?
Step 1: Wash and drain the chicken well. Apply 1 tbsp of salt and leave aside.
Step 2: Finely grind all of the ingredients listed under Masala Paste without adding any water.
Step 3: Apply the masala paste to the chicken and set it aside for an hour to marinate.
Step 4: Heat the oil in a vessel later. Sauté for a few seconds after adding the cinnamon pieces. Then, add the marinated chicken and cook for 8 to 10 minutes on medium-high heat.
Step 5: Cook covered over low heat for 30 minutes, until the chicken is cooked and an oil film forms on top, adding 2 cups (500 ml) boiling water and the sugar. Check for salt and sourness, then make any necessary adjustments. If added, cook for a further 5 minutes.
How To Serve Chicken Vindaloo?
Serve hot with roti or Naan. Or Serve with Basmati or Jeera rice for a gluten-free dinner. Add a side of cooling Beet raita. And pair with Tabla special Mango lassi drink.
How to Store and Freeze?
- Refrigerate chicken vindaloo for up to 4 days in an airtight container.
- Freeze chicken vindaloo (full meal or individual servings) in sealed containers for up to 3 months. Refrigerate overnight to thaw.
What Is the Best Type of Vinegar to Use with Vindaloo Sauce?
Cider vinegar, Palm, or Coconut vinegar are some of the best options. If you are using any other vinegar, add a tablespoon of sugar to replace the hint of sweetness that palm vinegar imparts.
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