Goan Chicken Vindaloo
User Reviews
4.6
21 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
1 hr 5 mins
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Servings
6
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Calories
365 kcal
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Course
Main Course
-
Cuisine
Indian
Goan Chicken Vindaloo
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Chicken Vindaloo is a fiery Indian treasure from Goa. Chilli heat plays its part in this sweet, sour and spicy curry. It’s utterly addictive and simple to make at home.
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Ingredients
Curry Paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp kashmiri chilli powder
- 1/2 tsp ground turmeric
- 1/2 tsp cayenne pepper
- 1 tsp paprika
- 1/2 tsp black pepper (ground)
- 1/2 tsp ground cardamom
- 1 tsp salt
- 4 garlic cloves (crushed into paste)
- 1 inch (2.5cm) fresh ginger (crushed into paste)
Other ingredients
- 4 tbsp vegetable oil
- 2 large onions (halved and thinly sliced)
- 1 stem fresh curry leaves (taken off stem)
- 4 cloves
- 1 cinnamon stick
- 2.2 lb (1kg) skinless & boneless chicken thighs
- 2 ripe tomatoes (blended to pulp) or 1/2 can crushed tomatoes
- 5 tbsp coconut vinegar (or apple cider/white vinegar)
Instructions
Spice paste
- Mix together all the spice paste ingredients with 1/4 cup water and set aside.
The Curry
- Heat the oil in a large casserole pan or wok over a moderate heat until hot. Add the curry leaves, cloves and cinnamon stick and let them splutter briefly before adding the onion.
- Cook the onion gently for 10 minutes, stirring regularly until soft and golden.
- Add the chicken to the pan and stir well. Cook for 5 minutes before adding the spice paste. Stir the paste in well and cook for 2-3 minutes before stirring in around 1 cup (240ml) water.Add the tomatoes and stir well.
- Let this come to a boil and then reduce the heat to low and let the curry simmer gently 40 minutes with the lid off. In the last 10 minutes, turn up the heat to reduce the sauce til it's thick and creamy, being careful to not let it stick.
- Remove from the heat and stir in the vinegar. Pop on the lid and let it rest for 10 minutes before serving. I serve mine with lots of fluffy basmati.
Notes
- Serving:
- Indian breads or fluffy Basmati rice make great accompaniments to a Chicken Vindaloo
- Serve a cool kachumber salad alongside, you can find my recipe here: cookeatworld.com/kachumber
- Serve a cool kachumber salad alongside, you can find my recipe here: cookeatworld.com/kachumber
- Serve a cool kachumber salad alongside, you can find my recipe here: cookeatworld.com/kachumber
- Leftovers and storage:
- Enhanced flavour: Consider cooking your vindaloo in advance. a little time in the fridge will develop a more intense flavour to the sauce.
- Additions and suggestions:
- Add vegetables to the vindaloo to bulk it out and get in some of your 5-a-day. I like to add potatoes (add at the same time as the chicken). I've also added cooked French beans and even frozen peas at the end.
- Indian breads or fluffy Basmati rice make great accompaniments to a Chicken Vindaloo
- To counteract the chilli heat a simple yoghurt raita will cool the palette.
- Serve a cool kachumber salad alongside, you can find my recipe here: cookeatworld.com/kachumber
- Enhanced flavour: Consider cooking your vindaloo in advance. a little time in the fridge will develop a more intense flavour to the sauce.
- Fridge: In an airtight container, leftovers will stay fresh for 5-6 days in the fridge.
- Freezer: Store in single portions in airtight containers for 3+ months. Reheat from frozen in a microwave for 7-10 minutes until piping hot (stir every 2-3 minutes). Or, defrost thoroughly and reheat in a pan until piping hot.
- Add vegetables to the vindaloo to bulk it out and get in some of your 5-a-day. I like to add potatoes (add at the same time as the chicken). I've also added cooked French beans and even frozen peas at the end.
Nutrition Information
Show Details
Calories
365kcal
(18%)
Carbohydrates
7.9g
(3%)
Protein
49.7g
(99%)
Fat
13.5g
(21%)
Saturated Fat
3.5g
(18%)
Cholesterol
148mg
(49%)
Sodium
585mg
(24%)
Potassium
635mg
(18%)
Fiber
2.5g
(10%)
Sugar
3.3g
(7%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 7.9g | 3% |
| Protein | 49.7g | 99% |
| Fat | 13.5g | 21% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 148mg | 49% |
| Sodium | 585mg | 24% |
| Potassium | 635mg | 14% |
| Fiber | 2.5g | 10% |
| Sugar | 3.3g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
21 reviews
Excellent
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