Chicken Vindaloo.
Chicken vindaloo is an Indian curry that's spicy and tangy, a great option for those who like bold flavors. My version is quite fiery, but it's easy to adjust the heat to suit your taste. It's an easy dish to make, a perfect recipe for busy weeknights.
Chicken Vindaloo Recipe.
If you are a spicy food lover like I am, you need to give your taste buds a treat and try this amazing Chicken Vindaloo Recipe. It has everything a fiery food lover could want - Flavor, Heat, Spiciness, Pure Satisfaction.
It is most definitely one of my favorite recipes and it is super eat to whip together in the kitchen with very little effort and cooking time.
That's a HUGE PLUS for a slow cook like me!
What Is Vindaloo?
"Vindaloo" is a highly spiced curry dish that originated in the Goa region of India. It is known for its fiery and tangy flavors, and is often made with meat, typically pork, beef, goat, or chicken, marinated in a spiced vinegar-based sauce. You can also make it with potato for a vegetarian version.
The word "vindaloo" comes from the Portuguese dish "carne de vinha d'alhos," a dish of meat marinated in wine vinegar and garlic. Historically, when the Portuguese colonized Goa, they brought this dish with them, which was adapted to local Indian ingredients and flavors to create Goan vindaloo.
The dish is known for its intense heat, which comes from the use of red chilies, and pleasant tanginess from vinegar.
I love it with chicken, particularly chicken thighs, which I've included here for this recipe.
Let's talk about how to make Chicken Vindaloo, shall we?
Ingredients.
2 pounds chicken thighs chopped.
2 tablespoons olive oil.
1 yellow onion chopped.
2 serrano peppers chopped (or use Indian peppers if you can obtain them).
1 tablespoon tomato paste.
Salt and pepper to taste.
FOR THE MARINADE.
½ cup white vinegar.
6 cloves garlic minced.
2 tablespoon spicy red chili flakes I used ghost pepper flakes for an EXTRA kick.
1 teaspoon paprika (optional).
1 teaspoon ginger.
1 teaspoon coriander( optional) .
1 teaspoon turmeric(optional).
1 teaspoon mustard. powder(optional).
½ teaspoon cumin(optional).
½ teaspoon cinnamon(optional).
Preparation in the marinade.
- place a non stick fry pan on a low heat.
- Add little oil to it
- Add your onions, cinnamon, cumin, mustard powder, turmeric, coriander, ginger, paparika, garlic , dry red chilli flakes to it simmer for about 3-4 mins.
- After that pour it to the blender and blend
- Your vindaloo marinade is ready.
Marinate the Chicken.
The vindaloo marinade is the most important part of this dish, as it imparts an immense amount of flavor that all of us spicy food lovers crave.
Vinegar is a MUST, as is garlic. From there, we're adding in a number of pungent spices to make this amazing, including paprika, ginger, coriander, turmeric, mustard powder, cumin, cinnamon, and a healthy dose of spicy red chili flakes, and salt and pepper, of course.
You can also include a bit of sugar if you'd like, either white or brown sugar. I didn't use them this time.
Whisk all of the seasonings together with the vinegar, then pour it over the skinless chicken in a bowl. Or, use a plastic bag that you can seal. This is your curry paste. The chicken should be cut into bite sized pieces.
Refrigerate the chicken for at least 1 hour, though you'll get better results if you let it marinate overnight.
More marinade time = more flavor.
Cook the Chicken. Next, add the chicken (along with the marinade) and stir. Cook it for about 5 minutes, stirring occasionally.
Next, add in the tomato paste, salt, and pepper, and cook stirring a bit, along with about 1/2 cup of water or chicken broth to form a sauce.
Fresh diced tomatoes are also a nice addition here.
Simmer the Vindaloo. Reduce the heat an let the whole pan simmer for 15 minutes to 20 minutes, until the chicken cooks through and the flavors develop. You can let it simmer longer if you'd like.
If the vindaloo sauce becomes too thick, just stir in a bit more water or broth until it reaches the consistency you prefer. It will thicken in the pan. It should be the consistency of a good gravy.
BOOM! DONE! Your chicken vindaloo curry is ready to serve! Better than any Indian restaurant. It's so deliciously fragrant. I love it. Such a great recipe. Indian food is filled with so much amazing spice and flavor.
Serving Chicken Vindaloo.
Serve chicken vindaloo over steamed rice and garnish with fresh herbs and extra spicy chili flakes. Basmati rice is a nice choice, as is a side of naan bread.
If it is too spicy, serve it alongside this Indian Raita recipe, which is made from spiced yogurt. It has a nice cooling effect.
Storage And Leftovers.
Chicken vindaloo will last up to 5 days in the refrigerator in a sealed container. To enjoy it again, simply warm it in a pot on the stove over gentle heat. Or, warm it in the microwave.
You can also freeze it for 3 months in vacuum sealed bags or freezer containers.
It really is an amazing dish. Give it a try and let me know how you like this curry recipe. How spicy did you make yours?Till next time!!! -- Yusrah.
