Goan Chicken Vindaloo

Goan Chicken Vindaloo!

Vindaloo, originally from Goa, is a perfect blend of Goan, Portuguese and British cuisines. It has evolved from the Portuguese dish called carne de vinha d'alhos which translates to "meat in garlic wine marinade". Tender and succulent chicken pieceas in an authentic curry. We marinate the chicken well in advance to make sure the flavor is completely absorbed. This curry is a plethora of flavours, ranging from spicy to tangy to a hint of sweet. This curry has a little jaggery, which gives it the sweet tinge. Vinegar gives it a sour shade. We first had this on the sandy shores of a beach in Goa and I have always wanted to give it a try…so here we are! This recipe is from yellow thyme. Try it out and tell me how it was!  

Preparation time: 10 minutes| Cooking time: 40 minutesCourse: Sides| Cuisine: Indian

Ingredients:

Chicken- 500 gms

Onion-2 (large, chopped)

Tomato-1 (large, chopped)

Tomato puree- ¼ cup

Green chilies- 2

Oil- 1 tblsp

Tamarind- 1 tblsp (washed and soaked in ¼ cup hot water)

Salt- as needed

Marinade for chicken:

Oil- 1 tsp

Garlic- 8 pearls

Ginger- ½ inch

Kashmiri chilies- 5

Black pepper- ½ tblsp

Mustard seeds- ½ tblsp

Cumin seeds- 1 tsp

Coriander seeds- 1 tblsp

Fenugreek seeds- ½ tsp

Cloves- 3

Cinnamon- 1inch stick

 Vinegar-4 tblsp

Turmeric- ½ tsp

Jaggery- 1 tsp

Salt- ½ tsp

Method:

1.      Heat a tblsp of oil in a pan. Add the ginger and garlic. Fry until they turn brown in colour.

2.      Now add mustard seeds, cumin seeds, coriander seeds, fenugreek seeds, black pepper, cloves, cinnamon and Kashmiri chilies to this and fry on low flame for about 5 minutes.

3.      When it starts to smell fragnent, turn off heat and let it cool.

4.      Transfer everything to a mixer grinder. Now add vinegar, turmeric powder, jaggery and salt to this. Grind everything into a dry masala. Add the soaked tamarind, along with water and grind everything into a smooth paste.

5.      Marinate the chicken with this paste for atleast ½ an hour. The more the better.

6.      To prepare the curry, heat 1 tblsp of oil in a pan. Add green chilies and onion. Fry till it turns golden brown in colour.

7.      Add the chopped tomatoes and cook till they become soft.

8.      Now add the tomato puree and cook for another 2 to 3 minutes.

9.      Then add the marinated chicken, with all the masala. Mix everything and roast for 10 minutes. If the masala tends to stick to the pan, add a spoon of water.

10.   Next add 1 cup of water. Cover and cook on medium flame for 25 to 30 minutes or until chicken becomes soft enough.

11.   Serve Goan chicken vindaloo with hot steaming rice.

Notes:

·        Increase spice levels according to your preference.

·        If you can marinate the chicken for 2 to 3 hours, it would give you better results.

Step by step pictures

 heat a tblsp of oil in a kadai.

add ginger and garlic. 

fry till they turn brown in colour

 now add mustard seeds, cumin seeds,

coriander seeds, fenugreek seeds,

black pepper, cloves, cinnamon and

 kashmiri chilies. fry on low flame for 5 minutes

cool everything.

 transfer to a mixer grinder.

add vinegar, turmeric powder, jaggery 

and salt. grind everything into a dry

powder. add the soaked tamarind along with 

water and grind everything to a smooth paste.

 marinate chicken in this masala

 for atleast 1/2 an hour

 now heat oil in a kadai. add green chilies

and chopped onion. fry till golden colour.

 add tomatoes and fry till it becomes soft

then add tomato puree and cook

 for another 2 to 3 minutes 

 now add the marinated chicken 

with all the masala. mix evevrything 

and roast for 10 minutes. if the masala 

sticks to the kadai, you can add a spoon of water

now add 1 cup of water to the chicken masala.

cover and cook on medium flame for 25 to 30 minutes

or until chicken becomes soft. serve with hot rice .