Goan-style Chicken Vindaloo

Goan-style Chicken Vindaloo Recipe - A Spicy and Flavorful Indian Dish

Region / culture: India | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Goan-style Chicken Vindaloo is a spicy and tangy dish that originates from the Indian state of Goa. This dish is known for its fiery flavor and unique blend of spices that create a delicious and aromatic curry.

History

The origins of Chicken Vindaloo can be traced back to the Portuguese colonization of Goa in the 16th century. The name "Vindaloo" is derived from the Portuguese dish "Carne de Vinha d'Alhos," which translates to meat marinated in wine and garlic. Over time, the dish evolved to include local Indian spices and ingredients, resulting in the flavorful and spicy Chicken Vindaloo we know today.

Ingredients

Use the quantities as shown in the first picture

The rest of the spices

bay leaf
cardamom pods
ground coriander
salt
turmeric
garam masala
red chile powder
garlic and ginger pulp chunks from your freezer
2 "bullet" style chile peppers - one red, one green
a tub of tamarind sauce - which should be at least 60% tamarind (you can find these in the freezer section of the Asian store) - you will need a couple of generous scoops of this.
1 tsp of sugar

And

1 medium onion sliced into 5 cm long pieces
3 chicken breast fillets (around 400 g) (I normally use thighs - but couldn't get hold of any tonight)
some "silverskin" style pickled onions - pickled in white wine vinegar (not malt vinegar)
half a tin of chopped tomatoes (for some reason I forgot to show this in the picture)
some freshly chopped coriander leaf

How to prepare

First, preheat a small frying pan on the stove without any oil.
Once the pan is hot, add the whole cloves, cinnamon pieces, and mustard seeds. Dry roast them for a few minutes until they release a roasted aroma. Transfer the roasted spices to a small bowl and let them cool down.
Meanwhile, heat a little sunflower oil in a pan and fry the onions.
In a separate small bowl, grind the cloves, cinnamon, and mustard seeds using the bottom of a glass tumbler.
Stir-fry the onions for a couple of minutes.
Add the bay leaves and broken-up cardamom pods to the onions. Fry until the onions are browned.
Next, add the thawed garlic and ginger pulp to the pan and stir-fry for a few more minutes.
Add the bay leaves and cardamom.
Add the garlic and ginger pulp.
Once the onions are thoroughly browned, add the remaining dried ground spices: 1 tsp turmeric, 1 tsp salt, 1 tsp ground coriander, and 2 tsp garam masala. Stir-fry the mixture gently for about 5 minutes.
The onions should be browned.
Add the ground spices and continue to stir-fry.
Then, add the chopped chicken pieces and stir-fry until the chicken is cooked all over and coated in the onion/spice mixture.
Add the chicken pieces.
Stir-fry until slightly browned.
Next, add the sliced bullet peppers and stir for a few minutes. These peppers are quite hot, but we want the dish to be fiery!
Pour in a couple of glasses of water and bring it to a boil. Reduce the heat and let the pot simmer with the lid on for about 20 minutes.
Throw in the sliced chilies.
Add the water and stir.
After approximately 20 minutes of simmering, the chicken should be well cooked. Stir in a couple of large spoons of tamarind sauce and a generous handful of pickled onions. The pickled onions are soaked in white wine vinegar, which adds a sour taste along with the tamarind sauce. Immediately add a teaspoon of sugar, half a tin of chopped tomatoes, and coriander leaf. Let the pot simmer for another 10 minutes, then allow it to rest for 5 minutes with the lid on.
Add the pickled onions and 2 tbsp of tamarind sauce.
Add chopped tomatoes and coriander leaf.
It's done! Serve the dish on a bed of freshly cooked basmati rice. It will be deliciously hot with a perfect balance of sweetness and sourness.

Variations

Substitute chicken with lamb or pork for a different flavor profile.
Add potatoes or vegetables like bell peppers and carrots for a vegetarian version of the dish.
Use coconut milk for a creamy and milder version of Chicken Vindaloo.

Cooking Tips & Tricks

Dry roasting the whole spices before grinding them will enhance their flavors.

- Marinating the chicken in vinegar and spices overnight will help tenderize the meat and infuse it with flavor.

- Adjust the amount of red chile powder according to your spice preference.

- Adding tamarind sauce and pickled onions will give the dish a tangy and sour taste.

Serving Suggestions

Serve Chicken Vindaloo with steamed basmati rice or naan bread. Garnish with fresh coriander leaves and a squeeze of lemon juice for added freshness.

Cooking Techniques

Dry roasting spices

- Stir-frying onions and spices

- Simmering the curry to allow flavors to meld together

Ingredient Substitutions

Use white vinegar instead of malt vinegar

- Substitute fresh ginger and garlic for frozen pulp

- Use tomato paste instead of chopped tomatoes

Make Ahead Tips

Marinate the chicken in vinegar and spices overnight for maximum flavor. You can also prepare the spice mixture in advance and store it in an airtight container.

Presentation Ideas

Serve Chicken Vindaloo in a traditional Indian serving dish with a side of rice and garnish with fresh coriander leaves. You can also sprinkle some red chile powder on top for a pop of color.

Pairing Recommendations

Pair Chicken Vindaloo with a refreshing cucumber raita or a side of pickled vegetables to balance out the spiciness of the dish. A glass of lassi or mango lassi makes a perfect accompaniment.

Storage and Reheating Instructions

Store leftover Chicken Vindaloo in an airtight container in the refrigerator for up to 3 days. Reheat in a pan on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 10g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Vitamin C: 20% of daily value per serving

Iron: 15% of daily value per serving

Alergens

Contains: Mustard

Summary

Chicken Vindaloo is a high-protein dish with moderate amounts of carbohydrates and fats. It is rich in vitamin C and iron, making it a nutritious and flavorful meal option.

Summary

Goan-style Chicken Vindaloo is a flavorful and spicy dish with a rich history and unique blend of spices. This dish is perfect for spice lovers and those looking to explore the vibrant flavors of Indian cuisine. Enjoy this delicious curry with rice or bread for a satisfying meal.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Goan-style Chicken Vindaloo. It was a hot summer day in Goa, India, where I was visiting my dear friend Maria. Maria was a fantastic cook, and she had invited me over for a traditional Goan feast. As soon as I stepped into her kitchen, I was enveloped in a cloud of exotic spices and aromas that made my mouth water.

Maria was busy chopping onions, garlic, and ginger, while a pot of chicken simmered on the stove. The tantalizing smell of cloves, cinnamon, and cumin filled the air, and I couldn't wait to taste the dish she was preparing. As Maria worked her magic in the kitchen, she shared with me the story behind the recipe for Goan-style Chicken Vindaloo.

She told me that the dish originated from the Portuguese colonizers who brought their culinary influences to Goa. The term "Vindaloo" is derived from the Portuguese dish "Carne de Vinha d'Alhos", which translates to meat marinated in wine and garlic. Over the years, the Goans adapted the recipe to suit their tastes, adding traditional Indian spices like turmeric, coriander, and red chili powder.

Maria explained that the key to a delicious Chicken Vindaloo lies in the marinade. The chicken should be marinated in a mixture of vinegar, garlic, ginger, and a blend of spices for at least a few hours, or preferably overnight. This allows the flavors to penetrate the meat and create a rich and complex taste.

As Maria finished cooking the Chicken Vindaloo, she served it with steaming hot rice and a side of crispy papadums. The dish was a symphony of flavors – tangy from the vinegar, spicy from the chili powder, and fragrant from the aromatic spices. I savored every bite, feeling grateful for the opportunity to learn from such a talented cook.

After my visit to Goa, I returned home with Maria's handwritten recipe for Goan-style Chicken Vindaloo. I was determined to recreate the dish for my family and share the flavors of India with them. I gathered all the ingredients – chicken, vinegar, spices, and a touch of love – and set to work in my own kitchen.

As I marinated the chicken in the pungent mixture of vinegar and spices, memories of my time in Goa flooded back. I remembered the sound of the waves crashing against the shore, the vibrant colors of the market stalls, and the warmth of the sun on my skin. Cooking this dish was not just about following a recipe – it was about reliving a cherished experience and sharing it with those I loved.

As the Chicken Vindaloo simmered on the stove, the scent of cumin, cloves, and cinnamon filled my kitchen, transporting me back to Maria's home. I couldn't wait to serve the dish to my family and see their reactions. When I finally set the steaming bowl of Chicken Vindaloo on the table, their eyes lit up with anticipation.

One by one, they took a bite of the tender chicken, savoring the bold flavors and exotic spices. They praised the dish for its complexity and depth, marveling at how each ingredient contributed to the overall taste. I watched with joy as my family enjoyed the meal, knowing that I had successfully brought a piece of Goa into our home.

Since that day, Chicken Vindaloo has become a staple in our household, a dish that brings us together and reminds us of the power of food to connect us to different cultures and experiences. I continue to experiment with the recipe, adding my own twists and variations to keep things interesting.

But no matter how many times I make Chicken Vindaloo, the dish will always hold a special place in my heart. It is a reminder of my time in Goa, of the friendship and generosity of Maria, and of the joy that comes from sharing a delicious meal with loved ones. And for that, I am forever grateful.