Goan Chicken Vindaloo isn't for the faint of heart! This fiery, flavourful curry, a cornerstone of Goan cuisine, packs a punch with its vibrant blend of chilies, vinegar, and aromatic spices. Originating from the Portuguese vindalho, this adaptation boasts a uniquely Indian twist, showcasing the region's rich culinary heritage. Imagine tender chicken pieces swimming in a rich, reddish-brown gravy, its fragrant aroma hinting at the intense explosion of flavour waiting to be discovered. The heat is balanced beautifully by the sweetness of the vinegar and the depth provided by the carefully chosen spices.
This recipe aims to deliver an authentic Goan Chicken Vindaloo experience, guiding you through each step to ensure a perfectly balanced and deliciously spicy curry. Prepare to embark on a culinary journey to the sun-drenched shores of Goa, where the air is thick with the tantalizing scent of freshly cooked vindaloo. Ready to create your own masterpiece? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Pan
- Blender
Ingredients
- Black peppercorns
- Cloves
- Coriander seeds
- Cardamom
- Mustard seeds
- Cumin seeds
- Ginger
- Garlic
- Kashmiri red chillies
- Cinnamon sticks
- Vinegar
- Bone-in chicken (or boneless)
- Salt
- Oil
- Red onions
- Slit green chillies
- Tomatoes
- Red chilli powder
- Turmeric powder
- Water
- Rind water: 2-3 tablespoons
- Cilantro
- Lemon juice
Step-by-Step Instructions
Step 1. Prepare the Spice Paste and Marinate Chicken
- Grind together black peppercorns, cloves, coriander seeds, cardamom, mustard seeds, cumin seeds, ginger, garlic, Kashmiri red chillies, cinnamon sticks, and a splash of vinegar.
- Add salt to the chicken (bone-in or boneless). Mix in half of the prepared spice paste. Marinate for at least 30 minutes (bone-less) or 1 hour (bone-in).
Step 2. Sauté Aromatics and Cook the Sauce
- Heat oil in a pan. Add Kashmiri red chillies and sauté. Add finely chopped red onions and salt. Cook until golden brown.
- Add slit green chillies, chopped tomatoes, salt, red chilli powder, and turmeric powder. Cook until the tomatoes are softened and the oil separates.
Step 3. Cook the Chicken and Simmer
- Add the marinated chicken and the remaining spice paste to the pan. Mix well, cover, and cook until the chicken is done.
- Add water to the blender (used for the paste) and add to the chicken to incorporate all the spices. Add rind water and cilantro. Cover and cook further.
Step 4. Finish and Serve
- Add lemon juice, garnish with cilantro, and serve.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- If using boneless chicken, marinate for 30 minutes. Bone-in chicken requires 1 hour marinating time.
- Vegetarians can substitute paneer for the chicken, following the same recipe.
Nutrition
- Calories: approximately 450-550
- Fat: 25-35g
- Carbs: 15-25g
- Protein: 30-40g
FAQs
1. Can I adjust the spice level in this Goan Chicken Vindaloo recipe?
Absolutely! Reduce the amount of chilies or use milder chilies like Kashmiri chilies to lessen the heat. For extra spice, add more green chilies or a pinch of cayenne pepper.
2. What can I serve with Goan Chicken Vindaloo?
Goan Chicken Vindaloo is traditionally served with rice, such as steamed white rice or Goan Pao (bread rolls). It also pairs well with naan bread or appams.
Enjoy your homemade Goan Chicken Vindaloo – a taste of Goa in every spicy, flavorful bite! The rich aromas and intense flavors are sure to impress your family and friends. Now, go forth and conquer those taste buds!