Chicken Vindaloo is a fiery, tangy, and slightly sweet Goan curry, influenced by Portuguese flavors. 🍗🔥🌶️
It’s packed with bold spices, vinegar, and a touch of sugar, making every bite vibrantly flavorful and addictively spicy!
🕒 Time: 45 minutes (plus marination)
🍽 Serves: 4
🌟 Ingredients:
For the Chicken Marinade:
- 500g boneless chicken (thighs or breasts, cut into chunks)
- 2 tbsp white vinegar
- 1 tbsp lemon juice
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp ginger-garlic paste
- 1 tsp paprika (for color)
- 1 tsp red chili powder (adjust to taste)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
For the Vindaloo Curry:
- 2 tbsp oil
- 1 large onion (finely chopped)
- 2 dried red chilies (optional, for extra heat)
- 1 small cinnamon stick
- 3–4 cloves
- 1 tsp mustard seeds (optional)
- 1 cup tomato puree or 2 fresh tomatoes (blended)
- 1/2 cup water (as needed for sauce)
- 1/2 tsp garam masala
- Fresh cilantro for garnish
🔪 Instructions:
- Marinate the Chicken:
In a bowl, mix chicken with vinegar, lemon juice, sugar, salt, ginger-garlic paste, paprika, chili powder, cumin, coriander, and turmeric.
Marinate for at least 30 minutes, preferably 2–4 hours for deep flavor. - Cook the Aromatics:
Heat oil in a heavy pan.
Add mustard seeds, cinnamon stick, cloves, and dried chilies. Let them sizzle for a few seconds. - Add Onions:
Add finely chopped onions and sauté until golden brown. - Cook the Chicken:
Add marinated chicken and cook on medium-high heat for 5–7 minutes until lightly browned. - Simmer:
Add tomato puree and about 1/2 cup water. Stir well.
Cover and simmer on low heat for 20–25 minutes, stirring occasionally, until chicken is tender and sauce thickens. - Finish:
Sprinkle garam masala over the curry, adjust seasoning if needed, and simmer for another 2 minutes. - Serve:
Garnish with fresh cilantro and serve hot!
🍽️ Perfect with:
- Steamed basmati rice
- Butter naan or paratha
- Simple cucumber salad to cool the heat
💡 Tips:
- Vindaloo gets even better the next day after the flavors develop—perfect for meal prep!
- If you like it extra fiery, you can add a bit of cayenne pepper or extra red chilies.
- Traditional Goan vindaloo sometimes uses pork—feel free to experiment!
Chicken Vindaloo is bold, punchy, and incredibly satisfying—a true flavor bomb! 💥🍛
Would you also like a slightly milder Chicken Vindaloo version for those who prefer less heat? 🔥🌿
