Chicken Vindaloo

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Vindaloo is a tongue tingling kinda spicy Indian curry and can be made with a variety of meats, such as pork, beef, mutton and chicken. You can easily control the degree of spiciness with using fewer chilli peppers. It was originally a Portuguese dish called “carne de vinha d’alhos„ meaning pork with wine and garlic. The dish was brought to Goa by the Portuguese sailors, who stored the meat in the wooden barrels with wine and garlic for long sea voyages and the wine would brine and preserve the meat. Serve with warmed naans or steamed rice for a simple yet satisfying meal. If you are a curry lover or spice enthusiasts, then don’t miss out on this one.

 

Spice Paste	Chicken Vindaloo
8-12 Whole dry red chillies 1 tbsp Coriander seeds 3 Cloves 1 inch Cinnamon stick 3-4 Cardamom pods 1 tsp Cumin seeds 10 Black peppercorns 1 tsp Yellow mustard seeds 1 inch Ginger, chopped 6-8 Garlic cloves, peeled 2 tbsp White vinegar 1 tbsp Tamarind paste 120 ml Water	6 tbsp Ghee or chicken schmaltz 4 Shallots or 1 large onion, chopped 6-8 about 1 kg Chicken drumsticks, bone in and skin on 300 g Tomato puree ½ tsp Turmeric powder 120 ml Water 1 tsp Sea or rock salt 1 tsp Erythritol (or sugar) 1 tbsp Chopped parsley or cilantro, to garnish

1. Add dry red chillies, coriander seeds, cloves, cinnamon, cardamoms, cumin seeds, peppercorns, and mustard seeds to a skillet. Dry roast on medium heat until fragrant and slightly browned, about 3-4 minutes. Keep stirring continuously while roasting.
2. Once the spices are roasted, remove from the heat and set aside to cool down completely.
3. Add the roasted spices to a high-speed blender or immersion blender along with ginger, garlic, white vinegar, tamarind paste, and water and blend to make a smooth paste. 
4. Heat the ghee in a large pan over medium-high heat. Add shallots and fry utill aromatic, stirring frequently. Next, add the chicken drumsticks and cook for 5 minutes, until it is no longer pink.
5. Add tomato puree and spice paste. Mix well. Add turmeric, salt and water. Bring it to a boil. Reduce the heat to low and cook, covered, for 30-40 minutes until the chicken is cooked through.
6. Transfer them into a large bowl or platter and garnish with chopped parsley. Enjoy with steamed rice and naans.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com