Goan Chicken Vindaloo

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By Published On: June 16th, 2021

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. See for yourself…

Chicken cooked with vinegar. spices, garlic and tomato.

One of my favourite Indian curries is Vindaloo. It's a definite member of my 10 Best Chicken Curry Recipes - a rich, tangy curry sauce that more than delivers on taste, fragrance and spice. Vindaloo often gets a bad rap because people assume it needs to be liquid gunpowder. While indeed, vindaloo is spicy curry - it needn't blow you head off.

What is Vindaloo?

Vindaloo gets its name from the Portuguese, who colonised and ruled over South Western India from 1505. They brought with them a dish "carne de vinha d'alhos", meaning 'meat with wine/vinegar & garlic'. The dish was popular on the Portuguese ships as it was a good way of using sour wine and helped preserve meat. Over time, the dish made its way into the local Indian cuisine, incorporating spices to help create the dish we know as 'Vindaloo' today. Vindaloo is most often cooked using pork, but chicken is widely used too.

Chicken cooked with vinegar. spices, garlic and tomato.

What's the best vinegar to use for vindaloo?

In Goa they use Coconut Vinegar - you can find this online or at some Asian supermarkets (specifically Filipino supermarkets - they use a LOT of vinegar in their cooking - A Spanish influence). If you can't find coconut vinegar then use apple cider vinegar or white vinegar - both give excellent results

Stuff you'll need

This is a simple curry with relatively few ingredients. Here are some of the key flavours for vindaloo - a full recipe is below.

  • Chicken - I like thigh meat best - it stays juicy
  • Vinegar - coconut vinegar if you can get it, apple cider or white vinegar works too.
  • Spices! - I mix up my chilli powders, using milder Kashmiri chilli for colour, Paprika for more colour and fiery cayenne pepper for heat. You can dial the heat up or down.
  • Garlic - brings a full, richness to the sauce.
  • Tomatoes add sweetness and colour

A step by step guide

Vindaloo only has a few simple steps. See for yourself how easy this recipe is to make at home.

  1. Mix all the spices with water to create a curry paste
  2. Fry the onion with some whole spices until soft
  3. Add the chicken
  4. Add the tomatoes
  5. Add the vinegar
  6. Simmer for 30-40 minutes until reduced
  7. Serve with rice

More delicious Indian recipes

How to make Goan Chicken Vindaloo

 

 

 

Chicken cooked with vinegar. spices, garlic and tomato.

Goan Chicken Vindaloo

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Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Servings (adjustable) 6
Calories (per serving) | 365

Video Recipe

Ingredients

Curry 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 13oz/400ml 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.

Nutrition

Nutrition Facts
Goan Chicken Vindaloo
Amount Per Serving
Calories 365 Calories from Fat 122
% Daily Value*
Fat 13.5g21%
Saturated Fat 3.5g22%
Cholesterol 148mg49%
Sodium 585mg25%
Potassium 635mg18%
Carbohydrates 7.9g3%
Fiber 2.5g10%
Sugar 3.3g4%
Protein 49.7g99%
* Percent Daily Values are based on a 2000 calorie diet.
Course | Main Course
Cuisine | Indian
Keyword | Curry, Goan Vindaloo, Vindaloo

 

 

 

 

 

Chicken cooked with vinegar. spices, garlic and tomato.

Did you make this delicious Chicken Vindaloo?

 

How did you go? Let me know in the comments below and be sure to tag @cookeatinsta at Instagram.

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