Hot and Tangy Chicken Vindaloo recipe with few ingredients. This recipe is very simple and easy to make and turns out to be very delicious.
Learn how to make a classic Indian dish, Chicken Vindaloo. With only a few ingredients and easy instructions, you can create a savory, hot and tangy dish that is sure to be a hit with your guests.
This Recipe of CHICKEN VINDALOO – is one of the most delectable chicken recipes that is fiery hot and with a burst of flavours.
Vindaloo or Vindalho as it is generally pronounced is one of the most popular Indian curry dishes made usually with Pork. But beef vindaloo is also equally popular.
Vindaloo originated from the Portuguese dish Carne de vinha d’alhos which translates to marinated in wine and garlic. The dish was introduced in India during the 15th century by Portuguese explorers. It was then adapted by the Christian communities along the coastal regions of Goa, Vasai, and Konkan.
Vindaloo or Indyal as it is generally referred to by the East Indian community is a little different than the Goan or Mangalorean version. The East Indian pork vindaloo ingredients traditionally do not include any onions. The Goan vindaloo recipe also slightly differs from the East Indian vindaloo recipe.
In this post, I would like to share a Chicken vindaloo recipe that my mum would often prepare. It’s spicy but with a slightly sweetish taste and has a perfect tang. You will get hooked to this recipe once you try it.
You may also like the Pork Vindaloo Recipe and Prawn Vindaloo Recipe in this blog which has the same masala ingredients but are prepared a little differently.
The Kashmiri Chillies add vibrant colour to the vindaloo masala. Kashmiri chillies are mild in spice level and can thus be used in larger quantities to get more of the vindaloo masala paste. But if you want your dish to be spicier you could include other varieties of chililes too like bedki, Madras, and so on.
Table of Contents
- About this Recipe for Chicken Vindaloo
- How to make Chicken Vindaloo
- Tips for making Perfect Chicken Vindaloo
About this Recipe for Chicken Vindaloo
Chicken Vindaloo or Vindalho de Galinha as it is known is a hot and tangy dish and also has a little sweetness to balance the taste.
I have grown up eating this chicken vindaloo way too often because pork vindaloo was made only on special occasions like Christmas or Easter. Though this is not an authentic Chicken Vindaloo Recipe, it is very close to the traditional recipe with some additional ingredients to boost the flavour of the dish.
How to make Chicken Vindaloo
Prep Time: 10 minutes
Cook Time: 20 to 25 minutes
Serves: 4 persons
We first need to make a paste of the Vindaloo Masala. The ingredients for the Vindaloo Masala paste are –
- Red Kashmiri Chillies – 12 to 15 Nos.
- Cumin seeds or Jeera – 1 tsp
- Garlic – 1 whole pod
- Ginger – 1-inch piece
- Vinegar – 1/4 cup
- Whole spices (cinnamon 1-inch, cloves 3 -4, cardamom – 2 to 3, peppercorns – 1/2 tsp) (optional)
- Fresh Dates 2 or 3 (Fresh dates are the little twist to the recipe. You could feel free to omit this but dates add a little sweetness to the recipe)
Method :
- Firstly, grind the above vindaloo masala to a fine paste with water. Then add this to the 500 grams of chicken along with salt and turmeric and marinate for at least 30 minutes.
- Mum would add chopped onions to this vindaloo recipe and saute them in oil and then add the chicken that is marinating in the vindaloo paste.
- Later add vinegar and allow the chicken to cook until it is tender. This should take approximately 15 to 20 minutes depending on the quality of the chicken and also the heat.
- You could also add some cashew nuts to the Vindaloo paste. This makes the vindaloo masala slightly sweeter but gives it a little volume. But for this recipe I avoided the cashew nuts, this did not alter the taste and the gravy was delicious as usual.
- If you don’t want to add dates, for any reason, then add a teaspoon of sugar to the vindaloo masala to balance the spicy and tangy taste.
Tips for making Perfect Chicken Vindaloo
- Use Kashmiri Chillies for making the vindaloo paste. Also, a combination of Kashmiri, Bedki, or Madras Chillies gives the desired colour and texture to the vindaloo masala paste.
- While adding vinegar to the recipe, always check for sourness. We traditionally use toddy/palm vinegar which is generally mild. If making vinegar out of Acetic acid use 6 to 7% acetic acid in boiled and cool water.
- Always cook the vindaloo on a low to medium flame to ensure that the meat absorbs the flavour of the spices.
- Add a little sugar to balance the spicy and tangy taste of the Chicken Vindaloo. For this recipe, we have used fresh dates which also give a smooth texture to the vindaloo gravy. We generally do not sweeten the vindaloo paste for pork dishes.
Chicken Vindaloo with Potatoes
In India, we love potatoes in all our curries, especially chicken curry. But for this Chicken Vindaloo recipe please do not add potatoes to the gravy. Adding potatoes to the Vindaloo curry will alter its overall taste.
If you love potatoes then fry them separately, like I do, and serve them along with this vindaloo recipe. My family too loves potatoes in all the meat dishes so the best way to serve potatoes is to fry them separately.
To fry potatoes, peel and cut them into wedges. Apply salt and turmeric to the potatoes and shallow fry them in a pan. Alternatively, you can also fry the potatoes in an Air fryer for 7 to 8 minutes.
Watch the Chicken Vindaloo Recipe Video here –
Serving Suggestions
Make this Recipe of Chicken Vindaloo and serve it with the East Indian Fugias or bread rolls. You could also serve some fried potatoes as an accompaniment to the Chicken Vindaloo.
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Other Chicken Curry Recipes for you to try
Printable Recipe
Chicken Vindaloo Recipe
Ingredients
- 500 grams Chicken cut into pieces
- 1 medium Onion chopped
- ½ tsp Turmeric powder
- Salt to taste
- 2 or 3 tbsp Oil for cooking
- ¼ Cup Palm Vinegar
For the Vindaloo Paste
- 15 Kashmiri Red Chillies
- 1 tsp Cumin seeds or Jeera
- 1 Pod Garlic
- 1 inch Ginger
- Whole spices (cinnamon 1-inch, cloves 3 to 4, cardamom 2 -3, peppercorns 1/4 tsp) Optional
- 2 Fresh Dates Optional
Instructions
How to make Chicken Vindaloo
- Marinate chicken with salt, turmeric and the vindaloo paste for at least 30 minutes.
- Heat oil in a pan and fry the chopped onion till light brown.
- Add the marinated chicken and saute for 2 to 3 minutes and then add 1/2 cup water and 1/4 cup vinegar. Cover and cook till the chicken is tender.
- Serve vindaloo with Fugias, or bread rolls.
Notes
- Check the sourness of the vinegar before using it. Add less if it is strong.
- Adding dates are optional but gives a wonderful texture to the recipe.
Nice recipe