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.
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