Soak Dried Red Chillies in Vinegar for at least 2 hours. Set aside the chilli vinegar for grinding curry paste ingredients later.
After 2 hours, grind the soaked chillies, black peppercorns, garlic, ginger, coriander seeds and cumin seeds to a fine paste with 2 tbsp of soaked chilli vinegar.
Marinate the chicken pieces with the vindaloo curry paste for at least 2 hours.
In a pan, add oil. Heat up the oil and add the chopped Onions. Saute the onions till its light brown.
Once the Onions are sauteed till light brown, add the marinated chicken pieces and give it a mix. Cook the chicken till the gravy starts to release oil. This may take approximately 10 to 15mins.
Add water and salt. Mix them well. Cover and cook the curry for 15 to 20 mins.
After 15 to 20 mins, give it a mix and cook for another 15 to 20 mins.
Chicken Vindaloo is now ready.
Ingredients
Directions
Soak Dried Red Chillies in Vinegar for at least 2 hours. Set aside the chilli vinegar for grinding curry paste ingredients later.
After 2 hours, grind the soaked chillies, black peppercorns, garlic, ginger, coriander seeds and cumin seeds to a fine paste with 2 tbsp of soaked chilli vinegar.
Marinate the chicken pieces with the vindaloo curry paste for at least 2 hours.
In a pan, add oil. Heat up the oil and add the chopped Onions. Saute the onions till its light brown.
Once the Onions are sauteed till light brown, add the marinated chicken pieces and give it a mix. Cook the chicken till the gravy starts to release oil. This may take approximately 10 to 15mins.
Add water and salt. Mix them well. Cover and cook the curry for 15 to 20 mins.
After 15 to 20 mins, give it a mix and cook for another 15 to 20 mins.
Chicken Vindaloo is now ready.
Traditionally, vindaloo is made with pork, but now it is also widely made with chicken, lamb, beef, and seafood. To make it less spicy, some people remove the seeds and veins from the chili peppers before using them.
Vindaloo is a popular dish in Indian restaurants around the world and can be found on the menu of most Indian restaurants. It is often served as a main course, but can also be found as a side dish. It can be enjoyed with rice, naan, or roti. Some restaurants may have different variations of the dish, such as a milder version for those who can’t handle too much spice.
It is a very popular dish among Indian cuisine lovers and is considered to be a staple dish in Indian cuisine.
Tips
- Use good-quality vinegar or tamarind for the marinade. This will give the dish its signature tangy flavor.
- Use fresh and high-quality spices for the best flavor. Toasting and grinding your own spices will give the dish a more authentic flavor.
- Allow the chicken to marinate for at least 2-3 hours or even overnight for the best flavor.
- Use a heavy-bottomed pan or a clay pot to cook the dish. This will help to prevent the chicken from sticking to the pan and will also help to infuse the dish with more flavor.
- Adjust the heat level to your preference by using more or fewer chili peppers.
- Don’t be afraid to add more vinegar or tamarind if you want a more tangy flavor, or more sugar if you want a sweeter flavor.
- Add some potatoes to the dish for a more filling meal.
- Serve it with plain basmati rice or naan bread to balance the spiciness.
- You can also add some yogurt to the dish to balance the heat and add some creaminess.
- Experiment with different cuts of chicken. Chicken thighs tend to be more flavorful and tender than chicken breasts.
FAQs
Q. What is Chicken Vindaloo?
A: Chicken Vindaloo is a popular dish from Goa, India that is known for its spicy and tangy flavor. The dish is made with chicken, a blend of spices, and a variety of other ingredients such as onions, tomatoes, and potatoes.
Q. How spicy is Chicken Vindaloo?
A: Chicken Vindaloo can be quite spicy, as it typically includes chili peppers in the spice blend. The heat level can be adjusted to your preference by using more or fewer chili peppers.
Q. What is the origin of Chicken Vindaloo?
A: The dish is believed to have originated from the Portuguese dish “Carne de vinha d’alhos” which was brought by the Portuguese settlers in Goa.
Q. What kind of meat can be used in Chicken Vindaloo?
A: Traditionally, vindaloo is made with pork, but now it is also widely made with chicken, lamb, beef, and seafood.
Q. How is Chicken Vindaloo typically served?
A: Chicken Vindaloo is usually served with rice or bread. It can be enjoyed with rice, naan, or roti.
Q. Can I make Chicken Vindaloo less spicy?
A: To make it less spicy, some people remove the seeds and veins from the chili peppers before using them.
Q. How long should I marinate the chicken for Chicken Vindaloo?
A: The chicken should be marinated for at least 2-3 hours, or even overnight for the best flavor.
Q. Can I make a vegetarian version of Chicken Vindaloo?
A: Yes, you can make a vegetarian version of Chicken Vindaloo by replacing the chicken with vegetables such as potatoes, carrots, or cauliflower.
Q. Is Chicken Vindaloo gluten-free?
A: It can be gluten-free if you use gluten-free ingredients.
Q. Can I make Chicken Vindaloo in a slow cooker?
A: Yes, you can make Chicken Vindaloo in a slow cooker. Simply marinate the chicken, add the marinade and other ingredients to the slow cooker, and cook on low heat for several hours.
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