Luna
Culinary Explorer
Originating from the coastal region of Goa, this aromatic and spicy curry is a tantalizing blend of flavors that will transport your taste buds to the bustling streets of India. Picture succulent pieces of chicken marinated in a fiery blend of vinegar, aromatic spices, and chili peppers, simmered to perfection in a rich and tangy tomato-based sauce. Chicken Vindaloo is not for the faint of heart, but for those who crave bold and complex flavors that linger long after the last bite. So, join me on a culinary adventure as we explore the secrets behind creating this unforgettable dish that is sure to become a favorite at your dinner table!
Ingredients:
For the Marinade:
Ingredients:
For the Marinade:
- 1 kg (2.2 lbs) chicken, cut into bite-sized pieces
- 1/4 cup white vinegar
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon paprika or Kashmiri red chili powder
- 1/2 teaspoon black pepper
- Salt to taste
- 2-3 tablespoons vegetable oil
- 2 onions, finely chopped
- 4-5 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2-3 green chilies, chopped (adjust to taste)
- 2 tomatoes, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 cinnamon stick
- 3-4 cloves
- 2-3 dry red chilies
- 1 tablespoon vinegar
- 1 tablespoon sugar (optional, to balance flavors)
- Salt to taste
- Fresh cilantro leaves, chopped
- Marinate the Chicken:
- In a large bowl, combine the chicken pieces with white vinegar, ginger paste, garlic paste, turmeric powder, cumin powder, coriander powder, paprika or Kashmiri red chili powder, black pepper, and salt. Mix well to coat the chicken evenly. Let it marinate for at least 1 hour, or preferably overnight in the refrigerator for maximum flavor.
- Prepare the Vindaloo Paste:
- Heat vegetable oil in a large skillet or pan over medium heat.
- Add cumin seeds, mustard seeds, cinnamon stick, cloves, and dry red chilies. Sauté until fragrant, about 1-2 minutes.
- Add chopped onions and sauté until they turn golden brown, about 5-6 minutes.
- Stir in minced garlic, grated ginger, and chopped green chilies. Cook for another 2-3 minutes until the raw smell disappears.
- Add chopped tomatoes and cook until they soften and break down, about 5-6 minutes.
- Allow the mixture to cool slightly, then transfer it to a blender or food processor. Add vinegar and sugar (if using). Blend into a smooth paste. Set aside.
- Cook the Chicken Vindaloo:
- In the same skillet or pan, heat a little more oil if needed. Add the marinated chicken pieces along with any excess marinade. Cook over medium-high heat until the chicken is browned on all sides, about 5-6 minutes.
- Add the prepared vindaloo paste to the skillet, stirring well to coat the chicken evenly.
- Lower the heat to medium-low, cover the skillet, and let the chicken simmer in the vindaloo sauce for about 15-20 minutes, or until the chicken is cooked through and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
- Garnish and Serve:
- Once the chicken is cooked and the sauce has thickened, remove the skillet from the heat.
- Garnish the Chicken Vindaloo with freshly chopped cilantro leaves.
- Serve hot with steamed rice, naan bread, or roti. Enjoy the rich and spicy flavors of this classic Indian dish!
! The marinade and vindaloo paste's flavors are gonna be like a flavor explosion in my mouth. Can't wait to try it and bring a taste of India to my kitchen! 
