One of my favourite Indian curries is the spicy, Goan chicken curry, vindaloo. It's a stalwart member of my 10 Best Chicken Curry Recipes - with its rich, tangy sauce that than delivers big on taste, fragrance and spice. Indian Vindaloo often gets a bad rap because people assume it needs to be liquid gunpowder. But, 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. It's most often cooked using pork, but my vindaloo recipe uses chicken, which is regularly used too.
This Goan chicken curry is a simple dish with relatively few ingredients. Here are some of the key flavours - a full recipe is below.
- Chicken - I like thigh meat best - it stays juicy. Breast will dry out - avoid!
- 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 as you wish.
- Garlic - brings a full, richness to the sauce.
- Tomatoes add sweetness and colour