Chicken Vindaloo
Chicken Vindaloo is a popular Indian dish with a rich history that traces its origins to the cultural exchange between India and Portugal. Here’s the story behind it:
Portuguese Roots
The dish has its origins in the Portuguese dish “Carne de Vinha d’Alhos”, which means “meat marinated in wine and garlic.” Portuguese explorers introduced this dish to the Indian state of Goa in the 16th century during their colonial rule.
Indian Adaptation
In Goa, the dish underwent significant transformations to suit local tastes and ingredient availability:
Wine was replaced with vinegar, a staple in Goan cuisine, as it was locally produced from coconut sap.
Indian spices such as cumin, coriander, turmeric, and chili were added, giving the dish its characteristic flavor and heat.
Pork, traditionally used in the Portuguese version, was substituted with chicken, lamb, or other meats depending on regional preferences.
The term “Vindaloo” is derived from the Portuguese “vinha d’alhos”, emphasizing the vinegar and garlic base. Over time, it became synonymous with a spicy and tangy curry in India.
The dish gained international fame as part of Indian cuisine, particularly in British curry houses, where it is often served as a very spicy dish, catering to Western tastes.
Chicken Vindaloo thus represents a fusion of Portuguese culinary traditions and Indian flavors, showcasing the adaptability of Indian cuisine.
Ingredients
2 lbs (1 kg) chicken, cut into bite-sized pieces (bone-in or boneless)
2 tablespoons oil (vegetable or mustard oil)
1 large onion, finely chopped
2 large tomatoes, pureed
4–5 garlic cloves, minced
1-inch piece of ginger, minced
2–3 tablespoons white vinegar
1–2 cups water (as needed)
Fresh cilantro, chopped (for garnish)
2 teaspoons cumin seeds
2–3 dried red chilies
1 teaspoon turmeric powder
1 teaspoon ground coriander
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons ground cinnamon
1–2 teaspoons red chili powder (adjust to heat preference)
1 tablespoon garam masala
1 teaspoon sugar
Sea salt to taste
Instructions
Mix the chicken with vinegar, turmeric, and a pinch of salt. Let it marinate for 30 minutes to 1 hour.
Heat oil in a large pot or skillet over medium heat.
Add cumin seeds and dried red chilies. Sauté until aromatic (about 30 seconds).
Stir in chopped onions and cook until golden brown (8–10 minutes).
Add ginger and garlic; cook for another minute.
Add the ground spices: cumin, coriander, paprika, cinnamon, and chili powder. Stir well to coat the onion mixture.
Pour in the tomato puree, cooking until the oil begins to separate from the masala (5–7 minutes).
Add the marinated chicken to the pot. Cook, stirring frequently, until it’s sealed and starts to brown (5–7 minutes).
Add enough water to create a curry consistency. Bring it to a boil, then reduce heat to low.
Cover and simmer for 25–30 minutes, stirring occasionally, until the chicken is tender.
Stir in garam masala and sugar. Adjust seasoning if needed.
Garnish with chopped cilantro. Serve hot with steamed rice, naan, or paratha.
Enjoy the bold and tangy flavors of homemade Chicken Vindaloo!
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If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good chicken and rice pages.
Chicken Vindaloo