Chicken Vindaloo is a fiery and flavorful curry from Goa, India, made with bone-in chicken soaked in a rich homemade vindaloo paste. This paste is a vibrant mix of spices all brought together with a splash of vinegar. Enjoy this bold and zesty favorite for lunch or dinner, perfectly paired with roti or rice.
Heat a pan on medium and toast bay leaves, cardamom, cloves, dry red chili, coriander seeds, fennel seeds, and cumin seeds until they release a strong aroma, then remove from heat.
Add the toasted spices to a blender along with ginger garlic paste and tamarind paste diluted in vinegar. If necessary, add a couple of teaspoons of water to help with the blending.
Secure the lid on the blender and blend the mixture until you achieve a smooth, consistent Vindaloo paste. This paste will be used for marinating the chicken.
Marinating the Chicken
Place the chicken pieces in a glass bowl, sprinkle with turmeric powder and salt, then add the Vindaloo paste.
Mix the chicken pieces until they are evenly coated with the Vindaloo paste. Make sure each piece is well-covered for maximum flavor. Let the chicken marinate, ideally overnight in the refrigerator. If time is limited, marinate for at least 2 hours.
Making Chicken Vindaloo
Heat oil in a pan over medium heat. Add cinnamon sticks and onions, and sauté until the onions soften and turn translucent, releasing their sweet aroma, which will add depth to the curry.
Add the marinated chicken to the pan. Stir well and cook for 3 to 5 minutes, ensuring each piece is coated with the flavorful spices and begins to brown slightly.
Cover the pan with a lid and allow the chicken to cook undisturbed for 5 to 7 minutes, allowing the steam to circulate and tenderize the meat.
Remove the lid, add water to create the gravy, and stir well to incorporate all the flavors. This is the perfect time to adjust the salt according to your taste preferences, ensuring the curry is perfectly seasoned.
Replace the lid and continue to cook the chicken for another 10 to 15 minutes, or until it's tender and cooked through. This slow simmering process allows the flavors to fully develop and meld together, resulting in a rich and flavorful curry.
Lastly, stir in sugar to balance the flavors and add a subtle sweetness to the curry. Let the curry simmer on low-medium heat until the gravy thickens to your desired consistency and remove from heat.
Serving
Enjoy the delightful flavors of Chicken Vindaloo, perfectly complemented by your choice of rice, roti, or side dishes.
Notes
To make your Chicken Vindaloo truly exceptional, here are some personal tips from my kitchen to yours:
Preparation Tips:
Roast Spices Carefully: Gently roast your spices over medium heat until they're fragrant. This helps avoid burning and unlocks their fullest flavors, essential for a rich base in your curry.
Use Fresh Ingredients: Opt for fresh homemade ginger garlic paste over pre-made pastes. Fresh ingredients provide a cleaner, stronger flavor that significantly enhances the overall taste of your vindaloo.
Marinate Well: Thorough marination is crucial. Marinate the chicken in the vindaloo paste for at least 2 hours, or ideally overnight, in the refrigerator to ensure the spices fully penetrate the meat, enriching its flavor and tenderizing it.
Customize Spice Levels: Spice tolerance can vary, so adjust the chili quantity to suit your preference. Start conservatively and increase as desired after tasting the marinade.
Don't Skip Sugar: A small amount of sugar can round out the flavors, cutting through the acidity and heat to create a balanced dish.
Additional Cooking Tips:
Balance Heat with Sweet: If your vindaloo is too spicy, balance it with additional sugar or a splash of lemon juice. This helps to mild the heat while preserving the vibrant flavors.
Creamy Option: Adding a bit of coconut milk can transform your vindaloo into a creamier, smoother curry. It also helps to soften the spice's impact, making it more palatable if you prefer milder curries.
Optimize Cooking Method: Slow cooking on low heat allows the spices and meat to fuse together seamlessly, enhancing the curry's complexity and tenderness. If using a slow cooker, set it on low for 4-6 hours for optimal results.
Use the Right Utensils: A heavy-bottomed pot or Dutch oven is ideal for cooking vindaloo. It ensures even heat distribution and reduces the risk of the spices sticking and burning.
Without Vinegar: You can also make Chicken Vindaloo without vinegar and still enjoy a delicious meal. Although it won't have the classic tangy flavor, the rich blend of spices and other ingredients ensures that your curry will be delightful with a unique taste of its own.