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Goan-style Chicken Vindaloo

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Recipe by Route 79

Description Edit

The "Vindaloo" style of cooking is of Goan origin - and is essentially a fiery-hot "sweet and sour" style curry. It can be cooked with any meat - and tonight I'm doing it with Chicken. I've never cooked this before - so I had to do some research. This dish involves a few more spices than usual - but they are easily obtained from your local Asian shop. The combined aroma of freshly roasted cinamon, mustard seed and cloves is heavenly. Ingredients





Ingredients Edit

Spices for dry-roasting Edit

(use the quantities as shown in the first picture):

The rest of the spices Edit

And Edit

Directions Edit

First get a small frying pan heating on the hob - no oil. When the pan is hot - throw in the whole cloves, cinammon pieces and mustard seeds. Dry roast them like this for a few mins - until they start to smell roasted - then pour the pieces into a small bowl and let them cool down. Then crush the roasted spices down - I use the base of a glass tumbler. Meantime - get the onions frying in a little sunflower oil.


Grind the cloves, cinammon and mustard seed in a small bowl (using the bottom of a glass tumbler)


Stir-fry the onions

After a couple of mins - add the bay leaves and broken-up cardamom pods. Fry until the onions have browned. Then add the thawed garlic and ginger pulp - and stir fry for a few minutes more.


Add the bay leaves and cardamon


Add the garrlic and the ginger pulp

When the onions have thoroughly browned - add the rest of the dried ground spices - 1 teaspoon turmeric, 1 teaspoon salt, 1 teaspoon ground coriander, 2 teaspoons garam masala - all heaped spoons except the turmeric - which should be just above a level teaspoon. Stir fry the mixture for around 5 mins gently.


Onions should be browned


Add the ground spices and stir-fry

Then add the chopped Chicken pieces. And continue to stir fry until the Chicken is cooked all over the surface - and is thoroughly coated in the Onion/spice mixture.


Add the chicken pieces


Stir-fry until slightly browned

Then toss in the sliced bullet peppers - these are quite hot - but we want this dish to be quite fiery! Stir around for a few mins - and then add a couple of glasses of water. This is the point at which you bring it to the boil - and then lower the flame so that the pot simmers (with the lid on) for about 20 mins.


Throw in the sliced chillies


Add the water - and stir up

After about 20 mins of semi-aggressive simmering - the Chicken should be well cooked. Stir in a couple of large spoons of the tamarind sauce - and also a generous handful of the pickled onions - the onions are bursting with the juice of the white wine vinegar that was used to pickle them - and together with the tamrind sauce - will provide the "sour" edge. Immediately add a teaspoon of Sugar and also the half-tin of chopped tomato and the coriander leaf. Let the pot simmer for 10 minutes more - and then let rest for 5 mins with the lid on.


Add the pickled onions and 2 tablespoons of tamarind sauce


Add choped tomato and coriander leaf

It's done! Just serve up on a bed of freshly-cooked basmati rice! It sure was tasty - quite hot - but perfectly sweet/sour kind of hot. Delicious.

Recipe by Route 79 Edit

Route 79

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