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Chicken Vindaloo Recipe
Chicken Vindaloo is spicy hot dish from Goa, made with coconut vinegar and lots of hot red chili peppers
Traditional Chicken Vindaloo is a spicy hot dish from Goa, made with coconut vinegar and lots of hot red chili peppers
Chili pepper was introduced by Portuguese traders during 16th century. With this came the development of Vindaloo dishes in Goa. I believe Vindaloo to be the oldest dish using chili pepper in India.
I have deviated from tradition
1. Substituted Coconut vinegar with White wine vinegar as original intent
2. Incorporated standard Curry Powder and Garam Masala Powders
3. I have substituted Tamarind with Citric acid. Tamarind Paste gives blackened color. Tamarind Pulp is time consuming
4. Normally whole skinless chicken is used. I will use skinless boneless chicken breast to reduce time to marinate and cooking
Kitchen Tested By: Amit Aggarwal, Canada
Ingredients
1. Skinless boneless Chicken breast 1" to 1½": 2 Pounds
Marinate
1. Mustard oil: ¼ cup
Mustard oil is used for its pungency. You may substitute it with Canola oil
2. White Wine Vinegar: ¼ cup
3. Tamarind Pulp: 1 Tablespoon
Tamarind paste will give blackish color. Tamarind pulp is more appealing. If no Tamarind pulp, substitute with 1 teaspoon of Citric acid
4. Salt: 1 teaspoon
5. Minced Garlic: ¼ Cup
This not a mistake. You need one whole garlic bulb containing about 10 cloves
6. Finely chopped fresh ginger: 1 Inch
7. Serrano: 2
Remove seeds and white membrane to reduce heat for your taste. Chopped
8. Curry Powder Standard Onset Punjabi: 1½ Tablespoon
Use one to 2 Tablespoons depending on your taste
9. Garam Masala Standard Frying Punjabi: ¾ Tablespoon
Use 2 to 3 teaspoons
10. Hot mustard powder: 1 teaspoon
11. Lal Mirch (Ground Hot Cayenne): 2 teaspoons
12. Degi Mirch (Paprika): 1 teaspoon
Cooking
1. Ghee: ¼ Cup
2. Finely chopped onion (Preferably ground): 2 Cups
3. Water: ¼ Cup
4. Brown sugar: 1 teaspoon
Method
Marinate
1. Combine all the marinate ingredients in a stainless steel or glass bowl.
2. Stab each piece of chicken cube with a sharp pointed knife once or twice. This helps with marinate to penetrate deeper.
3. Add the chicken to marinate
4. Cover and marinate in refrigerator for one to 4 hours. It is important to cover to prevent the other foods from gathering odors from the marinate.
Cooking
1. Remove Chicken from the marinate. The surface of chicken should have almost no marinate. Save marinate mixture, set aside.
The marinate is safe for cooking because of vinegar and salt
2. Heat Ghee in a heavy bottom pan. Add marinated chicken pieces. Brown Chicken on medium to high heat, about 8 minutes. The chicken will be cooked when internal juices will start to run clear. Do not overcook chicken, else it will become tough and dry. Remove browned pieces and set aside
3. Add Onions. Fry till onions are almost brown. 5 minutes
4. Add saved marinate mixture. Be careful during this step. Keep your eyes away from the pan. Cooking this mixture will irritate your eyes. Turn the heat on low to medium, and walk away to avoid the initial fumes for first 2 minutes. After that stir and fry to make a Shiny Masala
5. Add Water. Cook till Masala is all cooked to form nice loose paste
6. Add Chicken. Bring to a near boil. Shut off heat.
7. Stir in sugar to cut the sourness. Let it rest for 15 minutes.