1 hr 35 mins
1 hr 15 mins
Vindaloo originated in the Indian state of Goa, which was settled by the Portugese. This is a terrfic recipe for it that I got from Mamtaskitchen.com. I may have slightly adapted it though. You can also make it with pork, beef, lamb, and probably fish and shrimp.
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- 6 chicken thighs
- 1 tablespoon coriander seed
- 1 teaspoon cumin seed
- 1/2 teaspoon methi seeds (fenugreek)
- 5 peppercorns
- 4 whole cloves
- 3 cardamom pods, seeds only
- 2 dried red chilies, halved
- 1 teaspoon salt
- 1/2 teaspoon cayenne
- 1/2 teaspoon turmeric
- 1/8 teaspoon cinnamon
- 4 tablespoons oil
- 2 onions, diced
- 1/2 cup water
- 1 1/2 tablespoons vinegar
- 3 garlic cloves
- 1 1/2 tablespoons ginger paste
- 2 tablespoons oil
- 1 teaspoon black mustard seeds
- 8 curry leaves
- 1 cup water
- 1Wash 6 chicken thighs. Remove the skin and excess fat and place the thighs in a large mixing bowl.
- 2In a large nonstick frying pan put the coriander seeds, cumin seeds, fenugreek seeds, peppercorns, whole cloves, cardamom seeds, and the 2 dried red chilies. Stir-fry the whole spices over medium heat until they have lightly browned.
- 3Put the toasted spices into a spice grinder. Add the salt, cayenne powder, turmeric and cinnamon. Powder everything together.
- 4Put the powdered spices in the bowl with the chicken and stir to combine.
- 5Let the chicken marinate while you cook the onions.
- 6In the same frying pan put 4 Table. oil and the onions. Stir-fry the onions over medium heat until they are very brown.
- 7Put the onions into a food processor or blender. Add the 1/2 cup water, vinegar, garlic cloves and ginger. Puree.
- 8Stir the onion puree into the chicken in the large mixing bowl.
- 9Next, put 2 Table. oil in the frying pan and the mustard seeds. Heat over high heat until the mustard seeds start popping.
- 10Add the curry leaves and quickly stir.
- 11Add the chicken mixture from the mixing bowl (along with all of the puree and spices). Add at least one cup water. Stir.
- 12Bring the liquid to a boil, reduce heat to medium, and cook the chicken at least 45 minutes, until very tender, adding a little water as needed. You will need to turn the chicken over about every 10 minutes.
- 13When the chicken is almost done, increase heat to highh and let most of the liquid evaporate until you have a thick sauce. Check for salt.
- 14Serve with plain boiled rice, a yogurt raita and a side vegetable.
- 15To make this dish nicer, I usually cool the curry and when it is cool enough to handle, I remove the chicken and discard the bones. Cut the meat into bite-size pieces and return it to the frying pan with the sauce. Reheat.
- 16Variations: Sometimes you find chicken (or meat) vindaloo with potatoes. If you want to add a potato, reduce the chicken thighs to five and add a (peeled and diced) potato the last 20 minutes of cooking. Many times this curry is served very spicy hot. If you want to have it hotter, increase the cayenne powder to at least 1 teaspoons.
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Nutritional Facts for Excellent Chicken Vindaloo
Serving Size: 1 (229 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 423.2
- Calories from Fat 307
- Total Fat 34.2 g
- Saturated Fat 7.1 g
- Cholesterol 94.7 mg
- Sodium 557.3 mg
- Total Carbohydrate 8.4 g
- Dietary Fiber 1.7 g
- Sugars 2.9 g
- Protein 20.8 g
The following items or measurements are not included: