I’ve eaten a lot of Vindaloo over the years and I’ve also made a lot of Vindaloo over the years too. Not all were nice. I love Vindaloo and that drove me to make this recipe which I am sharing with you today. I don’t think the version of Vindaloo I make is absolutely authentic but it sure is tasty and it’s hot and it’s spicy and let’s not forget tangy! It does taste very close to what I had eaten when I was in Goa many years ago. As a kid, I remember Vindaloo being packed and sent along with family members who were traveling by train as this particular Chicken Recipe does keep well, out of the fridge, for a couple of days after being cooked.
You will need a good quality vinegar to give this recipe it’s trademark sourness. Try not to use a fruity vinegar as it will add a very strange flavor to this dish. A good quality vinegar will add plenty of oomph to this Chicken Recipe and I’m all about that oomph in my recipes 🙂
The enclosed link shows you the source as well as a good quality vinegar which can be used to make your Chicken Vindaloo Recipe super special – Distilled Vinegar.
This Recipe is fairly simple to make and does not require any marination or special ingredients other than what can be found in your home kitchen.
Ingredients for Three Servings:
Chicken – 400 Grams Medium Size Pieces on the Bone
Onions – 1 Large Roughly Chopped
Black Mustard Seeds – 1/2 Teaspoon
Cloves – 6
Green Cardamom – 4
Cumin Seeds – 1/4th Teaspoon
Coriander Seeds – 1/4th Teaspoon
Long Pepper – 1
Dried Red Chilies – 5
Ginger – 1/2″ Piece
Garlic – 1 Head
Turmeric Powder – 1/4th Teaspoon
Salt – To Taste
Vinegar – 4 Tablespoons
Mustard Oil – 3 Tablespoons
Water – 1 Cup
Prep for Hot and Spicy Chicken Vindaloo:
Dry roast the whole spices separately till they are aromatic and very slightly browned. Blitz them along with the chopped Onion, Ginger, and Garlic to a smooth paste.
If you want less heat in the Vindaloo then remove the seeds from the Red Chilies.
Let’s get Cooking!
Place a kadhai on the stove with the heat on medium-low. Once the oil is quite hot, add the freshly ground spice paste. Stir well so that the spices get cooked evenly. Remember to cook the Spices very well otherwise, the Mustard Seeds will make the entire dish bitter.
Once the oil starts separating from the Spices, add the Chicken Pieces and sauté till well covered with the spices. Stir for a few seconds more.
Add Salt and add only 1/2 Cup of water and stir well. More water can be added later if needed. Cover and let the curry simmer on low heat for 30 minutes. Stir occasionally to ensure even cooking. Remember to add more water if needed.
Check tenderness of the Chicken meat and check for seasoning. Adjust seasoning if needed and cook for a maximum of 10 minutes more to make the meat more tender. Turn the heat up high and dry up any excess gravy.
Once the gravy is thick and almost sticking to the bottom of the kadhai, add the Vinegar. Now depending on your preference please do feel free to add more or less Vinegar. Lower the flame to low and stir really well.
Turn heat off 30 seconds after adding vinegar and cover the kadhai. Allow the Chicken Vindaloo to soak in the flavors and vinegar for 10 minutes before serving. And your Hot and Spicy Chicken Vindaloo is done!
I sincerely do hope that you make this recipe! You will absolutely love it!
Enjoy and serve with hot steamed rice or paratha!