Chicken Vindaloo: A Spicy and Tangy Delight

Chicken Vindaloo is a fiery and tangy curry that originates from the coastal state of Goa in India. Known for its bold flavors, this dish combines marinated chicken with a spicy and sour sauce made with vinegar, garlic, and a blend of aromatic spices. It’s perfect for those who love a bit of heat in their meals.

Chicken Vindaloo Ingredients:

• 1.5 lbs chicken, cut into pieces
• 3 tablespoons vegetable oil
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 3 tomatoes, chopped
• 2 green chilies, sliced (optional)
• 1/2 cup white vinegar
• 1 tablespoon sugar
• 1 teaspoon salt (adjust to taste)
• Fresh coriander leaves for garnish

Vindaloo Spice Paste

• 4 dried red chilies, soaked in warm water
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon black peppercorns
• 1/2 teaspoon cinnamon powder
• 1/2 teaspoon cloves

Instructions

1. Prepare the Vindaloo Spice Paste:
   • In a blender or food processor, combine the soaked dried red chilies, ground cumin, ground coriander, turmeric powder, mustard seeds, fenugreek seeds, black peppercorns, cinnamon powder, and cloves. Blend into a smooth paste using a little water if necessary.
2. Marinate the Chicken:
   • In a large bowl, mix the chicken pieces with the vindaloo spice paste, white vinegar, sugar, and salt. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight, to allow the flavors to meld.
3. Cook the Onions:
   • Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and cook until golden brown, about 10 minutes.
4. Add Garlic and Ginger:
   • Add the minced garlic and grated ginger to the onions and sauté for another 2 minutes until fragrant.
5. Cook the Tomatoes:
   • Add the chopped tomatoes to the pan and cook until they soften and break down, about 5 minutes.
6. Add the Marinated Chicken:
   • Add the marinated chicken along with all the marinade to the pan. Cook on high heat for about 5 minutes, stirring frequently to brown the chicken.
7. Simmer:
   • Reduce the heat to medium-low and let the chicken simmer for about 25-30 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
8. Adjust Seasoning:
   • Taste and adjust the seasoning with additional salt or sugar if needed.
9. Serve:
   • Garnish with fresh coriander leaves and serve hot with steamed rice, naan, or roti.

Serving Suggestions

Chicken Vindaloo pairs beautifully with steamed basmati rice, naan, or roti. A cooling side of cucumber raita or a simple green salad can help balance the heat of the curry.

Conclusion

Chicken Vindaloo is a spicy and tangy curry that brings the flavors of Goa to your table. With its bold spices and tangy vinegar, this dish is perfect for spice lovers looking for an exciting and flavorful meal.