VINDALOO is an Indian curry influenced by the Portuguese who arrived in Goa during the 16th century.
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They bought with them chilli, spices and vinegar, giving Goan dishes a unique flavour.
The word vindaloo comes from a combination of “vin” for vinegar and “aloo”, which is Portuguese for garlic.
The quantity of fresh chilli I have used for this curry is certainly not fiery-hot. Leave the chilli seeds in if you wish to add more heat.
Handy hint
Peanut oil is perfect for curries as it’s a good frying oil and adds extra flavour.
If you would like a recipe for madras curry spice blend and garam masala, drop me a line – there’s nothing nicer than a home-made spice blend.
Happy cooking!
CHICKEN VINDALOO
Ingredients
Vindaloo paste
2 teaspoons minced garlic (prepared jar)
1 teaspoon minced ginger (prepared jar)
1 teaspoon chicken stock powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cardamom
1 tablespoon brown sugar
¼ teaspoon each salt and ground pepper
¼ cup apple cider vinegar
* * * * * *
1kg skinless, chicken thigh, fillets – cut into quarters
2 tablespoon peanut oil
3 large onions – sliced
3 fresh red chillies – 12cm long, deseeded, finely slice
2 teaspoons Madras curry powder
Method
In a large bowl, mix together garlic, ginger, stock powder, spices, sugar, salt and pepper. Blend in vinegar, then toss in chicken. Cover, marinate in refrigerator overnight. Using a heavy based pan, heat oil. Cook onions until soft and golden. Stir in chilli and curry powder. Continue cooking for another couple of minutes. Season with extra salt and pepper.
Add chicken plus marinade. Cook over a low heat, covered until tender (about one hour). Stir frequently. Enjoy garnished with a generous dollop of yoghurt, coriander, buttered potatoes dusted with a little garam masala and your favourite chutney alongside.
If you wish, bake chicken vindaloo in oven, covered at 180ºC for about one hour.
Email Anne at anne_morton2001@yahoo.com