Chicken Vindaloo is a spicy and tangy Indian curry dish with Portuguese origins. It's known for its bold flavors and aromatic spices. It relies on chilies, vinegar, sugar and spices for flavor. Here's a recipe for making Chicken Vindaloo:
Ingredients for Chicken Vindaloo :
For Marination:
- 1 kg (2.2 lbs) chicken, cut into pieces
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder (adjust to spice preference)
- Salt to taste
For Vindaloo Paste:
- 4-5 dried red chilies (adjust to spice preference)
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds (methi seeds)
- 8-10 cloves garlic
- 1-inch piece of ginger
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cinnamon powder
- 4-5 cloves
- 1/4 cup vinegar (white or apple cider vinegar)
For Making Curry:
- 2 large onions, finely sliced
- 2 tablespoons oil
- 1 teaspoon sugar
- Salt to taste
- Chopped fresh cilantro for garnishing
Instructions of making Chicken Vindaloo:
1. Start by marinating the chicken. In a bowl, mix together ginger paste, garlic paste, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Coat the chicken pieces with this mixture and let them marinate for at least 2 hours, preferably longer.
2. While the chicken is marinating, prepare the vindaloo paste. In a small pan, dry roast dried red chilies, cumin seeds, mustard seeds, and fenugreek seeds until fragrant. Allow them to cool.
3. Grind the roasted spices along with garlic, ginger, black peppercorns, turmeric powder, cinnamon powder, and cloves to make a smooth paste. Add vinegar to the paste and blend again. This is your vindaloo paste.
4. Heat oil in a large pot over medium heat. Add sliced onions and sauté until they turn golden brown.
5. Add the prepared vindaloo paste to the pot and sauté for a couple of minutes until the oil starts to separate.
6. Add marinated chicken to the pot and mix well with the vindaloo paste. Cook for about 5-7 minutes to seal in the flavors.
7. Add sugar and salt to taste. Mix well.
8. Add water to achieve your desired gravy consistency. Cover the pot and let the chicken simmer on medium-low heat until it's tender and fully cooked. Stir occasionally to prevent sticking.
9. Once the chicken is cooked, adjust the salt and spices if needed.
10. Garnish with chopped fresh cilantro.
11. Serve the Chicken Vindaloo hot with rice, naan, or any bread of your choice.
Chicken Vindaloo is known for its fiery flavor, but you can adjust the level of spiciness by using fewer dried red chilies or removing the seeds from the chilies before grinding the paste. Enjoy the complex and delicious flavors of this classic Indian dish!
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