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Chicken Vindaloo

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Ingredients

Adjust Servings:
1 lb. boneless chicken — washed and cut into pieces
1 cup water
2 onions – chopped
1 tbsp green chili – chopped
2 tbsp olive oil
1/2 cup tomato puree
1 tbsp tamarind
1/2 tsp salt
1 tbsp cilantro - finely chopped
For marinade
1 tbsp garlic – chopped
1 tsp ginger - chopped
1 tbsp vinegar
1 tbsp dry Kashmiri red chili
1 tsp cumin seeds
1 tsp fenugreek seeds
1 tsp coriander seeds
1/2 inch cinnamon stick
1/2 tsp turmeric powder
2 cloves
1 tsp black peppercorns
1 tsp jaggery
4 tbsp water
1/2 tsp salt

Nutritional information

405
calories
48 g
carbohydrates
25 g
protein
11 g
fat
sodium
cholesterol

Chicken Vindaloo

Features:
  • Non Veg
Cuisine:
  • 4 hrs
  • Serves 4
  • Easy

Ingredients

  • For marinade

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Chicken vindaloo is a fine specimen of the spicy, delicious, and flavorful Goan curries. It is an adaptation of a Portuguese dish traditionally made with pork marinated in garlic wine. Picture this: chicken drenched in chosen herbs and spices cooked to perfection in a spicy tomato gravy with tamarind. This sumptuous dish gets its tanginess from vinegar and tamarind. Look no further— make some for yourself and decide! Here’s an amazing chicken vindaloo recipe.

Health Benefits

Chicken is a good source of low-fat protein. It is also rich in phosphorus, vitamin B6, and niacin. Niacin or vitamin B3 helps in boosting brain function and lowering cholesterol.

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How to make Chicken Vindaloo

  • Soak tamarind in ½ cup warm water. Dry roast fenugreek seeds, peppercorns, coriander seeds, cloves, cumin seeds, cinnamon, and red chili for 3 minutes on a low flame. Remove from the flame subsequently.
  • Heat about a tbsp of oil in a large pan over a medium flame. Add ginger and garlic to the pan. Fry till golden in color.
  • Grind the dry roasted spices, fried ginger-garlic, vinegar, turmeric powder, salt, water, and jaggery in a blender to make a smooth paste.
  • Marinate chicken in this paste for 3 hours.
  • Heat about a tbsp oil in a large pan. Introduce the chopped onions and saute till golden brown.
  • Add tomato puree, green chili, and salt to the onions. Fry for 2 minutes on a low flame.
  • Transfer the marinated chicken along with the marinate and tamarind water to the pan. Bring to a boil. Cover the pan and cook on a low flame for 30 minutes.
  • Remove from the flame and garnish with chopped cilantro.

Trivia

Chicken vindaloo is an authentic Goan dish.  Goa is the smallest Indian state. As Goa was once a Portuguese colony, a native of Goa can avail Portuguese Nationality Passport along with an Indian passport. Goa is the only state in India which has 2 official languages – Konkani and Marathi. Goa has been a site of many important industrial developments in India. In fact, India’s first medical school, Asia’s first printing press, and Asia’s only Naval Aviation museum were all established in Goa!

Akshara Patel

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