{"id":4813,"date":"2021-08-26T11:50:00","date_gmt":"2021-08-26T11:50:00","guid":{"rendered":"https:\/\/satyamskitchen.com\/sk-staging\/?p=4813"},"modified":"2024-04-06T09:37:08","modified_gmt":"2024-04-06T09:37:08","slug":"chicken-vindaloo","status":"publish","type":"post","link":"https:\/\/satyamskitchen.com\/recipe\/chicken-vindaloo\/","title":{"rendered":"Chicken Vindaloo: A Spicy and Tangy Goan Chicken Curry"},"content":{"rendered":"

<\/p>\n

<\/p>\n

<\/p>\n

<\/p>\n

<\/p>\n\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

It is a very popular dish among Indian cuisine lovers and is considered to be a staple dish in Indian cuisine.<\/p>\n\n\n\n

Tips<\/h2>\n\n\n\n