Chicken Vindaloo | How to make Chicken Vindaloo

1 review
Rate It!
ByMoumita Malla
Created on 3rd Mar 2016
  • Chicken Vindaloo, How to make Chicken Vindaloo
Chicken Vindalooby Moumita Malla
  • Chicken Vindaloo | How to make Chicken Vindaloo (35 likes)

  • 1 review
    Rate It!
  • By Moumita Malla
    Created on 3rd Mar 2016

About Chicken Vindaloo

Vindaloo is very popular chilli and vinegar based fiery hot dish from Goa. This tangy, spicy curry is originated from Portuguese dish 'Vinh D'allho' a stew bought to the region by Portuguese colonists. You can use any type of meat such as chicken, lamb,beef, pork or even seafood .

Chicken Vindaloo is a delicious dish which is liked by the people of every age group. Chicken Vindaloo by Moumita Malla is a step by step process which is best to understand for the beginners. Chicken Vindaloo is a dish which comes from Goa cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Chicken Vindaloo takes 135 minute for the preparation and 20 minute for cooking. The aroma of this Chicken Vindaloo make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Chicken Vindaloo will be the best option for you. The flavor of Chicken Vindaloo is unforgettable and you will enjoy each and every bite of this. Try this Chicken Vindaloo at your weekends and impress your family and friends.

  • Prep Time21 /4Hours
  • Cook Time20mins
  • Serves4People
Chicken Vindaloo

Ingredients to make Chicken Vindaloo

  • 500 grams diced chicken
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon cardamom seeds (both green and black)
  • 1/2 teaspoon whole black peppercorns
  • 5 nos cloves
  • 1 teaspoon chilli powder
  • 4 chinnamon sticks
  • 1 teaspoons fenugreek seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds (black)
  • 1 teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoons ginger-garlic paste
  • 3 tablespoons vinegar
  • 4-6 tablespoons vegetable oil
  • 2 fried onions paste (heat oil in a pan,add sliced onion, fry them until they turn light brown, then grind to make a fine powder)
  • 2 bay leaves
  • Water- 1/2 cup

How to make Chicken Vindaloo

  1. Gently roast the dry spices from coriander seeds through to the mustard seeds for about 5 minutes in a frying pan on a low heat. Then mix it in a blender. Add the vinegar to this powder. Add a little water to make a paste.
  2. Marinate the chicken in this paste, keep it in the refrigerator for over 2 hours in a non-metalic bowl.
  3. Heat oil and saute the bay leaves, then add ginger-garlic paste and saute until the oil gets separated. Add the fried onions paste, mix and cook for 1 minute.
  4. Add the marinated chicken into the remaining oil, fry the chicken for a few minutes, add the turmeric powder, red chilli powder and salt.
  5. Add water and bring it to a boil, when the water starts boiling, simmer the gas and cover with a lid. Cook till the chicken is tender and the curry is thick.
  6. Your chicken vindaloo is ready to be served. Serve it with hot steamed rice.
My Tip: Some people include potato in this recipe, but the original vindaloo dishes are made without potatoes.

Reviews for Chicken Vindaloo (1)

Ashima Banodhaa year ago