Скачать или смотреть Chicken Vindaloo|Mangalorean Festive Delicacy| Tangy, Spicy and Sweet Curry

Chicken Vindaloo is a fiery, tangy, and flavorful curry. The word “Vindaloo” comes from the Portuguese dish “Carne de vinha d’alhos” (meat marinated in wine and garlic). Over time, Goans adapted it by replacing wine with vinegar and adding local spices, making it one of the most famous Indian curries worldwide.

This dish is known for its balance of heat from red chilies, tanginess from vinegar, and fragrant spices. It pairs beautifully with steamed rice, sannas (Goan idlis), or chapatis.

🍗 Chicken Vindaloo Recipe
Ingredients

Chicken – 1 kg (bone-in pieces preferred)

Onions – 2 medium (finely sliced)

Tomatoes – 2 medium (chopped)

Oil – 4 tbsp

Salt – to taste

For the Vindaloo Paste (Grind to a smooth paste with little water):

Dried red chilies – 8 (Kashmiri for color, or mix with spicier ones)
Byadgi chilies 2
guntur chilies - 2
Garlic – 10 cloves
Ginger – 2 inch piece
Cumin seeds – 1 tsp
Coriander seeds – 2 tsp
Cloves – 6
Cinnamon – 2-inch stick
Green cardamom – 2
Black peppercorns – 1 tsp
Turmeric powder – ½ tsp
White vinegar – 1/4 cup
1.5 tsp sugar

Method

Marinate the Chicken

Mix chicken pieces with the ground vindaloo paste and salt.

Let it marinate for at least 1–2 hours (overnight gives best flavor).

Cook the Base

Heat oil in a heavy-bottomed pan.
Fry onions until golden brown.


Add Chicken

Add the marinated chicken with the paste.
Stir well and cook for 10 minutes on medium heat.

Simmer
Add about 1–1½ cups masala water (depending on gravy thickness desired).

Cover and simmer on low heat for 25–30 minutes until chicken is tender and gravy is thick. Add 1.5 tsp sugar.

Adjust & Serve

Taste and adjust salt, vinegar, or spice as needed.

🍴 Serving Suggestions

Steamed rice
Sannas
Pav or naan bread