Chicken Vindaloo –Indian Spicy Curry-
This practical and original homemade recipe of Chicken Vindaloo will give you an extremely hot Indian curry you will ever taste! Made with sugar, ginger, vinegar and some spices, Chicken Vindaloo is popular in India especially in the region of Goa and Kerala.
THE EXTREMELY HOT AND MEANINGFUL TASTE OF CHICKEN VINDALOO
Chicken Vindaloo is actually from Portugal. Chicken Vindaloo is based on Portuguese dish called “carne de vinha d’alhos” which means “meat in garlic wine marinade”. This dish was usually prepared for the Portuguese sailors when they wanted to sail for quite a long time and these Portuguese sailors brought this dish when they sailed to India.
As time went by, the People in India especially in Goa, Konkan and Kerala made a local version of this dish by changing the wine with palm vinegar and also add the dried-red chili peppers along with some other spices. They also use potatoes in Chicken Vindaloo because by doing this, it makes the amount of Chicken Vindaloo much more and it makes the curry sauce thicker a little bit.
Actually, in the original and traditional Vindaloo, people in Goa do not use potatoes but perhaps since the meat doesn’t come at affordable price is the reason why they use potatoes for the additional ingredient. The word “aloo’ in Hindi actually means “potatoes”, but it does not have the meaning of potatoes in Vindaloo.
This Vindaloo became famous because the Cooks at Goa Restaurants cooked Vindaloo with pork, which is the original version of Vindaloo. So, many British sailors liked this and they told others on how delicious Vindaloo was. That was the time Vindaloo started to gain its fame.
At present, more and more people around the world get to know and enjoy Chicken Vindaloo because this dish is a must-served menu in many Curry Houses and Indian Restaurants. Originally, as mentioned earlier, the dish used pork for the meat, but like in this recipe, besides chicken, now people also use other kinds of meat like beef or mutton for the Vindaloo.
For cooking the Chicken Vindaloo, it is also possible to use a slow cooker. When you cook the Chicken Vindaloo in a slow cooker, you need time about 3-4 hours or until the chicken pieces become tender or soft.
HOW MANY CALORIES PER SERVING?
This Chicken Vindaloo has only 360 calories per serving.
WHAT MEALS TO SERVE WITH CHICKEN VINDALOO?
At many Indian Restaurants, Chicken Vindaloo is usually served with the Indian Steamed Basmati Rice. Some other Indian meals such as Chapati (Indian Flat Bread), Tandori Shrimp, Naan, and Easy Samosa can also be served together with Chicken Vindaloo for more complete Indian weekday lunch or weeknight dinner.
COURSE : MAIN COURSE
CUISINE : ASIAN (INDIAN)
KEYWORD :CHICKEN VINDALOO
PREP TIME : 10 MINUTES
COOK TIME : 40 MINUTES
TOTAL TIME : 50 MINUTES
SERVINGS : 6 PEOPLE
CALORIES 360 CALORIES
- 1 big of chopped up into 8 pieces and skinless chicken
- 1 tablespoon of tomato paste
- 1 chopped of onion
- 3 tablespoons of cooking oil
- Salt and pepper to your taste
FOR THE SPICE BLEND :
- 4-5 of dried Chile peppers
- 4 cloves
- 8 of skinless garlic cloves
- ½ cup of white vinegar
- ½ teaspoon 0f ground cumin
- ¼ teaspoon of ground cinnamon
- 1 teaspoon of paprika powder
- ½ inch piece of peeled fresh ginger
- 1 teaspoon of sugar
- ½ teaspoon of dry mustard
- Prepare the chicken pieces. And then, the chicken pieces are washed and pat dried and put them aside in a big non-reactive bowl.
- Prepare a clean glass bowl. The vinegar is put into the clean glass bowl and all the ingredients needed for the spice blend are soaked for more or less 15-20 minutes. And then they are blended into a fine paste using a blender.
- The spice mixture paste is mixed with the chicken pieces and they are thrown slowly and properly up and down to equally coat all the chicken pieces. After that, the chicken pieces are marinated for more or less 4-6 hours.
- Prepare a large, deep, flat base frying pan and the cooking oil. And then, the cooking oil is heated up on medium heat. The marinated chicken pieces are put to the large, deep, flat base frying pan and for more or less 4-5 minutes, they are cooked. Don’t forget to always keep on stirring.
- The chopped onions, tomato paste, salt and pepper are put into the large, deep, flat base frying pan and all of them are well-stirred to mix properly and equally.
- Now, ½ cup of water is put into the large, deep, flat base frying pan and then, the large, deep, flat base frying pan s covered with its lid and the heat is lowered to low. For about 15-20 minutes, just let the chicken pieces simmer on low or until they are well-cooked and the oil begins to ooze from the curry.
- If you like to have a little thinner gravy more, some water can be added and for the next 4-5 minutes, let it simmer before serving. No need to add some water if you like your gravy to be thick and stick to the chicken pieces.
- Finally, your Homemade Chicken Vindaloo is ready and is quickly served while it is still hot and you serve it with the Indian Steamed Basmati Rice.