Chicken Vindaloo

This is a very popular Goan dish and was inspired by Portuguese Dish called Carne de vinha d'alhos which simply translated meant Chicken cooked in wine and garlic. Much has changed since then, the wine was swapped for Vinegar and we added spices like Kashmiri chillies and turmeric. The Vindaloo paste can be made ahead and stored in the fridge for months. When you need it just add chicken or pork and simmer on a slow flame. Onions are not typical, but I am using this to increase the gravy as chicken does not have much fat like pork does. This is my mother’s recipe, it’s tried, tested and loved.

Dry Ingredients
20 Kashmiri Chilies
1/2 tsp turmeric
1 inch stick of cinnamon
6 cloves
1 tsp cumin seeds
1/4 tsp black mustard seeds
10 peppercorns

Wet ingredients
6 cloves garlic
1 inch stick of ginger
1/4 cup Goa vinegar or any red wine vinegar
Water as required

2 red onions roughly chopped

1 full chicken cut in small pieces

First grind the red chilies then all the rest of the dry spices. Then add the wet ingredients. Once you have a nice paste remove from the blender. In the same blender grind the onions to a paste and store. Marinate that the chicken for a few hours with lemon juice and salt. Smother the chicken in the paste and leave the chicken overnight in the fridge. The next day heat some oil and first fry the ground onions, followed by the chicken and marinate. Cook on a low flame for 1-2 hours till the chicken is tender. Add a little water if required. Vindaloo is best eaten the day after as the gravy tends to pickle the meat and bring out the intense flavor!

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