Goan chicken Vindaloo curry is a traditional Goan dish with fiery red colour, flavourful and slightly tangy taste from the vinegar. It pairs beautifully with rice or any Indian bread. 

WHAT IS VINDALOO CURRY?

Vindaloo is an Indian curry originated from Goa. It is spicy and slightly tangy, brought to the region by the Portuguese colonists. Vindaloo was traditionally made with pork but now it is made with various version, using prawns, lamb, chicken or vegetables. 

INGREDIENTS

600 g langoustine or Chicken
153 g red onions 
70 g fresh ginger  
40 g fresh garlic  
4 g fresh cardamom 
20 g Cumin seeds
4  bay leaves  
25 g coriander seeds 
8 g Kashmiri dried red chili
2 g orange red color
200 g dry coconut powder  
70 g raw cashew nuts
70 g coconut cream
20 g distilled white vinegar
1 l water
2 g salt

EQUIPMENTS

cooking pot
chopping board
fine strainer
chef’s Knife
hand blender

METHOD OF COOKING  
Step 1

This is one of the easiest and decadent curry recipes to prepare. Firstly, peel the garlic, ginger and onions then roughly chopped into dices.

Step 2

Secondly, in a pot on medium heat pour in the water followed with the red onions, garlic, ginger, soaked cashew nuts, cardamon, cumin seeds, bay leaves, coriander seeds, dried chilli and dried coconut. However, I recommend adding grated fresh coconut instead of dry coconut. Thirdly, simmer and stir until the masalas soften for about 40 minutes. Fourthly, in a hand blender or food processor blend the combination until smooth paste forms. Most importantly, fine strain the combination in a different cooking pot. Lastly, pour in the coconut cream, white vinegar, orange-red colour, whisk until all the ingredient is well combined and simmer for about 10 minutes until the texture thickness.

Step 1

Slice the chicken breast into cubes, place in a medium size container and poor in the same paste and seal properly. Transfer into the chiller for about 2 hours.

Step 4

Pickled onion is the perfect topping. In a bowl pour in the vinegar, salt and sugar then whisk. Add in the Sliced onion rings and small diced beetroot. Cover and rest in the chiller for the next day.

Step 5

Cook the chicken in the oven on 180 c for about 10 minutes. Watch the video recipe below to learn new plating methods and impress your friends with a beautiful plating using langoustine instead of chicken.

DID YOU MAKE THE GOAN CHICKEN VINDALOO CURRY?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #marcabed

23 replies on “Goan chicken Vindaloo curry ultimate recipe”

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