If you’re a fan of spicy and aromatic food, you should definitely try the fiery Goan style chicken vindaloo. It’s a bold and flavorful curry that you can easily make at home. The step-by-step recipe is detailed below.
Table of Contents
Fiery Goan-Style Chicken Vindaloo : A Bold and Flavorful Curry
If you’re a fan of tangy, spicy restaurant-style Indian chicken curry, the fiery Goan style chicken vindaloo is a great dish to impress your taste buds. Inspired by Portuguese cooking and beautifully adapted in Goa, it’s a favorite worldwide, especially in the United States, where people love spicy and aromatic food.
This article provides simple instructions to help you make easy, authentic chicken vindaloo at home, with easy preparation tips and ingredients available in American grocery stores, including options. This is perfect for all those home cooks who want to try something bold. Let’s get started.
Why the Chicken Vindaloo Recipe Is Great-
- Easy marinade and step-by-step cooking
- Uses simple ingredients readily available in the USA market
- Spicy, bold, tangy, and incredibly aromatic
- Meal prep-friendly
- Pairs great with breast, chicken thigh, or tofu
What is Chicken Vindaloo?
Chicken Vindaloo is a spicy Goan curry made with dried red chilies, vinegar, ginger, garlic, and garam masala. The word vindaloo comes from the Portuguese dish “carne de vinha d’alhos“—meat cooked with wine and garlic. Over the centuries, Indian spices have transformed it into today’s favorite hot curry.
The flavor profile includes:
- Pungency from the vinegar
- Spicy pungency from the chilies
- Warm, earthy flavor from the spices
- An aromatic richness from the garlic, onion, and ginger
All the essential ingredients:
Ingredients for the Vindaloo paste and marinade:
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 inch cinnamon stick
- 4 cloves
- 1 inch ginger piece
- 6 to 8 proof black peppercorns
- 2 tablespoons white vinegar or apple cider vinegar
- 6 garlic cloves
- 8 to 10 dry chilies, Kashmiri favorite; Substitute: Ancho or New Mexico chilies
Ingredients for Chicken Curry:
- 1.5 pounds chicken thighs or breasts, boneless or bone-in
- 1/2 teaspoon turmeric
- 1 cup water or chicken broth
- 1 teaspoon brown sugar, optional but recommended
- 1 medium-sized, chopped tomato
- 2 medium-sized, finely chopped onions
- 2 tablespoons coconut oil or neutral oil
- Salt to taste
Ingredients for extra flavor, optional
- 1 small tomato paste
- 2 bay leaves
- Fresh coriander leaves – for garnish
Step-by-step instructions for making Fiery Goan Style Chicken Vindaloo:
1. Preparing the Chilies
- Use dried red chilies.
- Remove the stems, then soak them in warm water for 12 to 15 minutes to soften them, which results in a smooth paste and reduces excessive dryness.
2. Making Authentic Chicken Vindaloo Paste at Home
- Use a blender and add all the ingredients—
- black pepper,
- ginger,
- soft red chilies,
- garlic,
- cinnamon,
- vinegar,
- coriander seeds,
- cumin seeds,
- cloves
- and blend until smooth.
- This blended ingredient is the heart of Chicken Vindaloo. It’s spicy, pungent, and aromatic.
3. Marinating the Chicken
- First, wash and dry the chicken pieces thoroughly.
- Add the vindaloo paste and coat thoroughly.
- Add turmeric and salt.
- Mix well.
- Marinade in the refrigerator for 1 hour, or overnight. Marinating in the refrigerator improves the flavor.
- The longer you marinate, the more flavorful it becomes.
4. Sautéing the Onions
- Use a heavy-bottomed pan.
- Add 2 tablespoons of oil and heat. Add bay leaves if desired.
- Add the chopped onions and sauté for 9 to 10 minutes until golden brown.
- At this stage, the base flavor of the curry is formed.
5. Add the Tomatoes
- Now add the chopped tomatoes and cook until soft and pulpy.
- For color, add 1 tablespoon of tomato paste.
6. Cooking the Marinated Chicken
- Add all the marinated chicken to the pan.
- Cook over medium-high heat for 6 to 7 minutes.
- Let the spices stick slightly to the bottom, which gives your flavor a rich, rich flavor.
7. Adding Water or Broth
- Add a cup of chicken broth or water and mix the paste thoroughly, ensuring it is evenly distributed.
- Now bring to a boil.
8. Cooking on Low Heat for the Perfect Flavor
- At first, reduce the heat to low –
- Cook covered for 30 to 35 minutes, or until the chicken is tender.
- Be sure to stir the dish frequently.
- Adjusting the Consistency –
- Add water for a thinner curry.
- For a thicker restaurant-style texture, cook uncovered for longer.
9. Taste and adjust
- Add salt,
- Add brown sugar to balance the acidity and spiciness,
- Add vinegar for more spiciness.
10. Garnish and Serve
Sprinkle fresh coriander leaves over the fiery Goan-style chicken vindaloo.
Here are some spicy curries to serve with chicken vindaloo that go well with it:
- Butter naan or garlic naan
- White basmati rice
- Cauliflower rice – keto-friendly
- Quinoa – healthy alternative
- Coconut rice
- Chapati/roti
Storage tips and meal prep:
- Fiery Goan-style chicken vindaloo, can be-
- Refrigerated for up to 4 days
- Refrigerated for up to 2 months
- Chicken vindaloo is especially delicious the next day because the spices marinate overnight.
- Store in an airtight glass container for best results.
How spicy is chicken vindaloo?
Traditionally, it’s spicy, but you can adjust the spiciness accordingly:
For less spiciness:
- Add 1 teaspoon of sugar
- Use half the chilies
- Add more tomatoes
For more spiciness:
- Add red chilies
- Add fresh green chilies
- Use more spicy dried chilies.
Pro tips for fiery Goan style chicken vindaloo:
- Add a little coconut milk for a creamy flavor.
- Roast the chicken well first to bring out the smoky flavor.
- Use chicken thighs, which yield a juicy and delicious taste.
- Let the curry sit at room temperature for 18 to 20 minutes to infuse the flavors, then serve.
FAQ
Answers to Frequently Asked Questions for Fiery Goan Style Chicken Vindaloo.
Q. Is Chicken Vindaloo always spicy?
No! You can customize the spiciness to your liking, using mild chili or a touch of spiciness.
Q. What does Chicken Vindaloo taste like?
Vindaloo is spicy, spicy, slightly sweet, and truly beautiful, and it’s different from regular curries because vindaloo has a vinegary spiciness.
Q. Can I use chicken breast instead of thigh?
Absolutely! Chicken breast works great, but thigh is juicier and more flavorful.
Q. Is Chicken Vindaloo gluten-free?
Yes! This recipe is naturally gluten-free.
Q. Can I make Chicken Vindaloo in an Instant Pot?
Yes!
Fry the onions in sauté mode.
Add the marinated chicken.
Pressure cook for 8 to 9 minutes, then
Let it release naturally for 10 minutes.
Q. What can I use instead of vinegar?
You can use lemon juice, but vinegar gives a classic, authentic and rich flavor.
Q. Can I add potatoes to the chicken vindaloo?
Yes! Many Goan households add potato chunks; they absorb the flavor well.
Q. How can I make fiery Goan style chicken vindaloo less sour?
Contains:
2 teaspoons tomato puree
1 teaspoon sugar
A little coconut milk
Q. Can I make fiery Goan style chicken vindaloo dairy-free?
Yes! Dairy is not required to make chicken vindaloo.
Q. Can I make fiery Goan style chicken vindaloo in advance?
Yes! Because chicken vindaloo tastes amazing the next day.
Final Thoughts
Fiery Goan style chicken vindaloo is a popular spicy Indian dish. It’s become a very easy recipe to make in American homes. This recipe is tangy, bold, spicy, and aromatic, making it perfect for dinner nights, family get-togethers, or meal prep.
If you enjoy a hearty and flavorful curry, this version of chicken vindaloo will become a favorite.
Get ready to make it in your kitchen this weekend or right now and enjoy with your family this popular dish in homes across the USA.