Chicken Vindaloo

Vindaloo is a very popular chilli and vinegar based fiery hot dish from Goa, on the western coast of India. Vindaloo is popular not only in India, but also among the Europeans and other westerners. You can use any type of meat such as chicken, beef or pork or even with seafood in your Vindaloo. Or perhaps just make it with vegetables for the non meat eaters amoungst us.

Goa was occupied by the Portuguese for a number of years and so naturally, the Portuguese style of cooking has a marked influence on the local dishes and Indian food recipes of Goa. Some people include ‘aloo’ (potatoes) in this recipe, but the original vindaloo dishes do not have aloo. Try cooking this simple recipe for Chicken Vindaloo

Ingredients

1 kg. diced chicken
1 tablespoon coriander seeds
1 teaspoon cardamom seeds
1 teaspoon whole black peppercorns
12 nos. whole cloves
1tbsp. chili powder
4 cinnamon sticks
2 teaspoon fenugreek seeds
2 teaspoon ginger, fresh, minced
2 teaspoon cumin seeds
2 teaspoon mustard powder
2 teaspoon turmeric powder
2 teaspoon salt
2 teaspoon garlic, minced
1 cup vinegar, or cooking wine
4-6 tablespoons vegetable oil
2 onions medium chopped
4 bay leaves
300 ml. water

Instructions

Gently roast the dry spices from coriander seeds through to cumin seeds for about 5 minutes in a fry-pan on low heat. Then mix in a blender with  mustard, turmeric, salt, garlic and the vinegar to form vindaloo sauce. Add a little water if necessary.

Marinate the chicken in this vindaloo sauce for over 8 hours in a non-metallic bowl. Heat oil and saute bay leaves and onions until soft. Remove and set aside. Fry the marinated chicken for a few minutes, adding more oil if necessary. Add the remaining vindaloo sauce, sauted onion, and water.

Simmer till the chicken is tender (stirring well) and the curry is thick. Add salt and chilli to suit your taste if necessary. Garnish with fresh coriander leaves and serve with steamed Basmati rice. There you go, a great Indian food recipe for Chicken Vindaloo - enjoy!