Chicken Vindaloo is a classic Goan recipe! And a great variant from the regular Chicken curry! The key ingredient apart from Chicken is potatoes, which gives this dish a new perspective. Being low on spices but fiery and tangy on the palate, this recipe is also very light on the stomach.
‘Vindaloo’ is an Indian derivative of Portuguese carne de vinha d’alhos, signifying a meat dish marinated in wine and garlic. However, I have used vinegar as a substitute of wine, which also makes a great rendition. There are many variations of this signature Goan dish with different versions of meat used as well.
It can be a great main course item if you want to venture out of the boring poultry routine. So go ahead and surprise your loved ones this time! Tell me how it goes! 🙂
500g chicken, medium cut, washed
2 large potatoes, peeled, cut into irregular shapes
2/3 cup vinegar
2 tsp crushed coriander seeds
1 tsp roasted cumin powder
3 tsp red chilli powder
1 tsp turmeric powder
1 tbsp crushed garlic
1 tbsp crushed ginger
2 tsp salt
2 tbsp tomato puree
1 tsp fenugreek seeds
2 cups water
2 tbsp oil
3 onions, sliced
Curry leaves and chopped green chillies for garnish
Step 1: In a bowl, mix the vinegar, coriander seeds, roasted cumin powder, red chilli powder, turmeric powder, garlic, ginger, 1 tsp salt, tomato puree, fenugreek seeds, and water.
Step 2: Add the washed chicken pieces, mix and set aside for 30 minutes.
Step 3: Heat oil in a wok, fry the onions till they turn golden brown.
Step 4: Add the potatoes and mix well. Cover and cook for 10 minutes.
Step 5: On high heat, add the chicken mixture to the wok. Give it a stir, lower the heat cover and cook for 10 minutes.
Step 6: Check whether the chicken and potatoes are done. Check seasoning and consistency. Add 1 tsp salt if necessary.
Step 7: Garnish with curry leaves and green chillies. Serve hot with plain boiled rice!