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Chicken Vindaloo
Created by: Howcan Team
Ingredients
- 2 lbs chicken, cut into pieces
- 3 tbsp vegetable oil
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 1 inch ginger, grated
- 2-3 green chilies, chopped
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp turmeric
- 2 tbsp vindaloo paste
- 1 cup tomato puree
- 1 cup chicken broth
- 2 tbsp white vinegar
- 1 tsp sugar
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large pan, heat 3 tbsp of vegetable oil over medium heat.
- Add 1 tsp cumin seeds and 1 tsp mustard seeds. Cook until they start to pop.
- Add 2 finely chopped onions and cook until they are soft and golden brown.
- Stir in 4 minced garlic cloves, 1 inch grated ginger, and 2-3 chopped green chilies. Cook for 2-3 minutes.
- Add 2 lbs of chicken pieces and cook until they are browned on all sides.
- Stir in 1 tsp turmeric and 2 tbsp vindaloo paste. Cook for 2-3 minutes to release the flavors.
- Pour in 1 cup of tomato puree, 1 cup of chicken broth, 2 tbsp of white vinegar, and 1 tsp of sugar. Season with salt to taste.
- Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
- Garnish with fresh cilantro and serve hot with steamed rice or naan bread.
Chicken Vindaloo is a spicy and tangy Indian curry dish with Portuguese origins. The name "vindaloo" is derived from the Portuguese dish "carne de vinha d'alhos," which means meat marinated in wine and garlic. This dish was introduced to the Indian region of Goa by Portuguese explorers in the 15th century. Over time, the locals adapted the recipe, incorporating local spices like cumin, coriander, and red chilies, resulting in the fiery and flavorful Chicken Vindaloo known today. In Goa, skilled chefs at traditional restaurants like Mum's Kitchen and Vinayak Family Restaurant continue to prepare authentic Chicken Vindaloo, using age-old recipes passed down through generations. The key to a perfect Chicken Vindaloo lies in the balance of spices, vinegar, and marination time. The dish is best enjoyed with fragrant basmati rice or warm, flaky naan bread. For those looking to recreate this iconic dish at home, it's crucial to use the right blend of spices, including Kashmiri red chilies for their vibrant color and moderate heat, as well as a generous amount of vinegar for the signature tanginess. Some alternative methods suggest adding potatoes to the curry for a unique twist, as the starchy tubers absorb the rich flavors of the sauce. Whether enjoyed in Goa or prepared in your own kitchen, Chicken Vindaloo is a culinary adventure not to be missed.
60 min
4
380 calories
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