Goan Vindaloo
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Chicken Vindaloo
Rated 5.0 stars by 1 users
Category
Indian
Servings
4
Prep Time
8 hours
Cook Time
1 hour
This simple recipe is a classic of the Indian state Goa, a beautiful seaside region known for its nightlife and vacation resorts. The region is a former Portuguese colony, and this classic dish reflects the many influences on the local culinary traditions.
It is actually an evolution of the Portuguese dish "carne de vinho e alhos", or "meat of wine with garlic", which over centuries of mispronunciation became "vindaloo". For the long journey to India, Portuguese sailors marinated meat in vinegar and wine to preserve it, and this cooking style still forms the basis for the dish. The vinegar both preserves and tenderizes the meat and is still present in the dish today. When Vindaloo arrived in Goa, local chefs adopted the unique way of marinating meat and added local flavor, including of course diverse spices.
This super simple chicken vindaloo recipe makes a tender, spicy, and fragrant vindaloo. Feel free to swap the chicken for lamb, pork, or even fish.
Ingredients
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1 pound chicken breast, cubed in roughly 1 inch pieces
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2 teaspoons Goan Vindaloo spice blend
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3 cloves garlic, minced
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4 tbs malt vinegar (you can use apple cider vinegar to replace)
Directions
To make the marinade, mix 1 tbs of the Goan Vindaloo spice mix with minced garlic and vinegar. It should create a thick paste. When blended, add chunks of meat, coating each piece well. Cover and refrigerate overnight.
Add oil to a heavy saucepan and add the chicken pieces when hot. Brown on all sides for 5 minutes.
Once the meat is browned, add any leftover marinade and enough water to cover. Bring to a boil and simmer for 1 hour, periodically adding more water if needed.
When the meat is done and the curry is thick, your Goan Vindaloo is ready to serve with rice or flatbread.