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Photo of Chicken Vindaloo by Moumita Malla at BetterButter
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Chicken Vindaloo

Mar-03-2016
Moumita Malla
135 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Chicken Vindaloo RECIPE

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 .

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • Goa
  • Sauteeing
  • Main Dish
  • Egg Free
  • Diabetes
  • Low Calorie

Ingredients Serving: 4

  1. 500 grams diced chicken
  2. 1 teaspoon coriander seeds
  3. 1/2 teaspoon cardamom seeds (both green and black)
  4. 1/2 teaspoon whole black peppercorns
  5. 5 nos cloves
  6. 1 teaspoon chilli powder
  7. 4 chinnamon sticks
  8. 1 teaspoons fenugreek seeds
  9. 1 teaspoon cumin seeds
  10. 1 teaspoon mustard seeds (black)
  11. 1 teaspoon turmeric powder
  12. salt to taste
  13. 2 tablespoons ginger-garlic paste
  14. 3 tablespoons vinegar
  15. 4-6 tablespoons vegetable oil
  16. 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)
  17. 2 bay leaves
  18. Water- 1/2 cup

Instructions

  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.

Reviews (2)  

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Nahida Akter
Jan-24-2018
Nahida Akter   Jan-24-2018

Nice.

Ashima Banodha
Sep-11-2016
Ashima Banodha   Sep-11-2016

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