Chicken Vindaloo is a spicy and tangy curry dish originating from Goa, a coastal region in India. Its history dates back to the 15th century when Portuguese explorers introduced a dish called “Carne de Vinha d’Alhos” to Goa. This dish consisted of meat marinated in wine vinegar and garlic, reflecting the Portuguese culinary influence.
Over time, Goan locals adapted the dish by incorporating local spices and flavors, transforming it into what is now known as Vindaloo. Originally made with pork, the dish evolved to include chicken and various spices such as garlic, ginger, vinegar, red chilies, cumin, and coriander. This amalgamation of Portuguese and Indian culinary traditions resulted in the bold, spicy, and aromatic Chicken Vindaloo that is enjoyed today.
Chicken Vindaloo gained popularity not only in Goa but also throughout India and globally for its robust flavors and fiery taste. It remains a cherished dish in Indian cuisine, often served with rice or bread to soak up its flavorful gravy. The fusion of cultural influences in its history has contributed to its widespread appreciation and recognition as a quintessential Indian curry dish.
Here’s a recipe for Chicken Vindaloo:
Ingredients:
- 1.5 lbs (about 700g) chicken, cut into pieces
- 4-5 tablespoons white vinegar
- 4-5 tablespoons vegetable oil
- 2 onions, finely chopped
- 4-5 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2-3 green chilies, slit lengthwise (adjust to your spice preference)
- 2-3 tablespoons vindaloo paste (store-bought or homemade)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 1 cup chicken broth or water
- Chopped cilantro leaves for garnish
Instructions:
- Marinate the chicken: In a bowl, mix the chicken pieces with vinegar and a pinch of salt. Let it marinate for at least 30 minutes.
- Heat oil in a large pan or skillet over medium heat. Add chopped onions and sauté until they turn golden brown.
- Add minced garlic, grated ginger, and green chilies. Sauté for a couple of minutes until fragrant.
- Add the vindaloo paste to the pan and cook for a minute or two, stirring well to combine it with the onion mixture.
- Reduce the heat to medium-low. Add ground cumin, ground coriander, turmeric powder, red chili powder, and salt. Mix everything together and cook for a few minutes until the spices release their aroma.
- Add the marinated chicken to the pan and increase the heat to medium-high. Stir well to coat the chicken pieces with the spice mixture.
- Pour in the chicken broth or water. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let it simmer for about 25-30 minutes or until the chicken is cooked through and tender. Stir occasionally.
- Once the chicken is cooked, check the seasoning and adjust salt or spices if needed. If the sauce is too thin, you can simmer it uncovered for a few more minutes to thicken.
- Garnish with chopped cilantro leaves before serving.
- Serve Chicken Vindaloo hot with rice, naan, or roti.
Note: Vindaloo paste typically contains a blend of spices like red chilies, garlic, ginger, vinegar, cumin, and mustard. You can adjust the amount of vindaloo paste and red chili powder according to your preferred spice level. If you prefer a milder version, reduce the amount of chili powder or paste.
Enjoy your Chicken Vindaloo!!!
