Authentic Goan Chicken Vindaloo

Authentic Goan Chicken Vindaloo using dried red chilies, vinegar and a few spices.

Course Curry

Cuisine Indian

Keyword Authentic Goan Chicken Vindaloo

Prep Time 10

Cook Time 40

Resting Time 15

Total Time 50

Servings servings

Calories 293kcal

Author Chhavi

Equipment

Deep Pot

Ingredients

2 Pounds Chicken, bone-in, skin on, large cuts Bone in chicken thighs, drumsticks
1 Cup Onion Yellow or white, Chopped (about 150gms)
1 Tablespoon Oil
Salt as per taste adjust as per taste

Vindaloo Curry Paste

10 Garlic cloves or more if you love garlic.
1 inch Fresh ginger
10 Kashmiri chillies - whole or Bydagi Chillies or Paprika.Check notes for more.
½ tablespoon Black peppercorn
¼ tablespoon Mustard seeds
1 teaspoon Cumin seeds
6 Cloves
5 inch Cinnamon stick
½ Cup White distilled vinegar white or red wine vinegar or Coconut vinegar
½ teaspoon Turmeric
1 tablespoon Sugar or Brown sugar
1 teaspoon Salt

Instructions

Making the Vindaloo Masala Paste

Add everything listed under vindaloo paste to a grinder or a blender- whole chilies, garlic, ginger, sugar, salt, pepper, mustard seeds, turmeric, vinegar, cloves and cinnamon.
Blend it till it's smooth. Add 1 teaspoon of water, if needed, to help make the paste.
Your Vindaloo curry paste is ready. You can refrigerate this for 2-3 weeks
Marinate the chicken in the curry paste for at least 15 minutes. It's best if you can do this for 12-24 hours.

Stove Top Cooking

Heat the 1 tablespoon oil in a pan on medium-high heat.
Once heated, add the onions.Cook till they are golden translucent whitish pink.
Add all the marinated chicken along with the marinade.
Add 1 cup of water to the bowl the chicken was marinated in. Get all the leftover marinade.
Add the water to the chicken in the pot. Give it a mix.
Cover and cook on low heat for 40-45 minutes. Open the curry and mix it a few times in the middle.
The curry is done when the chicken leg starts to tear up and the red oil floats on top.
Taste and adjust salt and vinegar is needed.
Garnish with fresh coriander.

Instant Pot Cooking

In the instant pot, select SAUTE mode.Once hot, add oil.
To this add the onions and cook till it turns golden- about 3-5 minutes.
Add the chicken and all the marinade plus ¾ cup of water.Cancel SAUTE.
Select Pressure Cook/Manual setting at HIGH pressure and pressure cook for 12minutes.Let the pressure release naturally.
If the gravy is too watery for your taste, reduce it using the saute function.
Garnish with fresh coriander

Video

Notes

Chicken - Ideally, On-the-bone chicken, cut into large pieces, is the best for this. You can also use chicken legs.

Serving

Vindaloo is traditionally served with sannas, which are fermented rice cakes that are like idlies.
You can serve it with dinner rolls, bread, naan, and pav. Rice and rotis are also great serving options.

I usually serve yogurt on the side. Especially while feeding people with low spice tolerance.

Chilies

Here is a handy little snippet on the heat of Vindaloo. Remember, lesser chili powder will mean less heat but it will also mean that the curry won't be bright red.

Mild heat: 3-4 Kashmiri whole chili
Moderate heat: 6-8 whole Kashmiri Chilies
Very spicy heat: 10-12 whole Kashmiri Chilies. You can add sliced green chilies while sauteing if you want more than that.

Tip: You can use ground Kashmiri chili powder if you do not have whole Red Kashmiri chilies.
1 tablespoon of Kashmiri Chili powder is roughly 5-6 Kashmiri red chilies.

To decrease the spice level of the dish

Cut the chili and remove the seeds before using
Reduce the amount of chili used. This will change the color slightly, but the taste will still be on point.
Last resort for all curries- dilute the curry with coconut milk

To increase the spice Level

Add up to 15-18 chilies.
You can also supplement with green chilies or ground chili powder, but it will make the curry very, very spicy.

Nutrition