Today I am sharing Chicken Vindaloo Recipe,the sweet,sour and mild hot Indian curry dish, very popular in Goa.This pickle like mustard flavorful curry is my all time favorite.
Christmas is around the corner and I am fully in the holiday spirit.Aadi is enjoying with his friend.The entire home filled with happiness,So friends “We wish you all a very very happy and joyful Christmas“.
Wikipedia says the name vindaloo is originated from a Portuguese dish,”carne de vinha d’ alhos” a dish of meat, usually pork marinated in wine and garlic.But in Goa instead of wine normally Cashew feni is adding while making vindaloo paste.
But in my vindaloo you can’t see wine or feni,I used only vinegar.You can see the fiery red color but this curry is not too spicy it is sweet because of the brown sugar and fleshy Kashmiri chili, sour because of vinegar and mild hot because of pepper and the normal chilies.
So once again “Merry Christmas“.Here is the recipe of Chicken Vindaloo enjoy it.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
serving
|
- 7 Kashmiri red chilies whole
- 5 red chili normal whole
- 1 onion medium size
- 4 cloves garlic
- 1 ginger small piece
- 1/4 teaspoon cumin
- 1/4 teaspoon fenugreek
- 2 - 3 cloves
- 1 cinnamon stick a small piece
- 1/4-1/2 Teaspon mustard seeds
- 4 - 5 tablespoons vinegar
- 1/4 - 1/2 teaspoon brown sugar
- 1/2 tablespoon black pepper
- 1/2 teaspoon turmeric
- oil as needed
Ingredients
For the vindaloo paste
|
|
- soak red chilies(both Kashmiri chili and normal chili )and mustard seeds in vinegar for overnight or 3-4 hours.
- Clean,wash and chop,garlic,ginger and onion.keep aside
- heat a non stick pan and dry roast fenugreek seeds ,cumin seeds,cloves and cinnamon.transfer this to a processor and grind in to a smooth powder.
- Then add the soaked red chilies and mustard seeds in to it including the vinegar.
- Now add chopped garlic and chopped ginger in to it
- Then add chopped chopped onion
- Now grind everything in to a smooth paste
- clean and cut the chicken in to medium pieces,wash well and drain the water completely
- Marinate the cleaned chicken pieces with vindaloo paste,turmeric,pepper powder,brown sugar and salt.cover and refrigerate over night, other wise keep minimum 3-4 hours.
- clean,wash and finely chop Onion and garlic.slice tomatoes
- Heat oil in a thick bottom vessel,add the chopped garlic in to it.
- saute well until garlic become light brown
- Now add the chopped onion and saute well until onion become light brown
- now add the marinated chicken pieces in to the oil and toss well till raw smell goes.approximately 5 minutes.
- then add the tomatoes and again saute for 2-3 minutes.then add sufficient amount water(approximately 3/4 cup)
- cover with a lid and cook cook in a medium-low flame until chicken cooked well and the gravy become thick.
- serve with your favorite side dish or with steamed rice
Note:Add chili and vinegar according to your preference.
Great recipe!
Thank you somuch dear Ramya.you have made my day
Great recipe dear Thank you
Thank you and most welcome dear Shilpa Moitra
What does “nos” mean on some of the ingredients? Also that’s like a Lotta chilli for me lol I’ll pass on most of it. Would love to try this
Hi Suzan Vasica
thanks for stopping by.Sorry about the late reply,Nos means numbers.ya the recipe is little spicy.it is a South Indian version.you can adjust the amount of spices according to your heat tolerance level.Happy cooking
Hello Sujitha,
I want to try this recipe! Just a little clarification. Does nos mean whole?
Hi Rosemary Murphy
sorry about the late reply nos means numbers.ex.7 nos chilies means seven whole chili.
Are dried kashmiri chilli’s ok to use?
Hi Kevin its ok but you have to soak it otherwise it will not grind properly.
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
thank you verymuch.so happy to hear that you and your family loved it😋