Chicken Vindaloo Recipe/Chicken Vindaloo/Kozhi Vindaloo/Chicken Vindaloo Recipe with step by step photos

Chicken Vindaloo is a very popular dish in Goa. I used to make this dish but never knew why it has the name vindaloo. But I searched it now to find that it has derived its name from the Portugese dish “Carne de Vinha d Alhos” which uses meat, vine and garlic. This dish has been modified with the substitution of vinegar and spices. Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

Here’s how to make chicken vindaloo with step by step photos…

Ingredients

Onions	2 sliced or finely chopped
Bay leaf	2
Green chillies	3 slit
Cilantro leaves	1 tbsp finely chopped
Oil	1 tbsp
Salt	As needed
Sugar	One pinch
Tomato puree (optional)	2 tsp

For Marination

Chicken	500 gm
Vinegar	2 tsp
Turmeric powder	¼ tsp
Red Chilli powder	1 tsp (adjust to taste)
Coriander powder	1 tsp
Salt	As needed

For Roasting and Grinding

Cloves	3
Cardamom	3
Cinnamon sticks	3
Black Pepper	1 tsp
Cumin seeds	1 tsp
Mustard seeds	1 tsp
Fenugreek seeds(vendhayam)	1 tsp
Ginger	1 inch
Garlic	4 cloves

Preparation Time: 10-12 minutes                       Recipe Category: Main Course
Cooking Time: 30 minutes                                    Recipe Cuisine: Goan, India
Author: Priya Anandakumar

Check out other interesting and tempting Non-vegetarian gravies/biryanis/varuval/pulavs here.

Method

Roast and grind the ingredient mentioned in the roast and grind table, keep it aside.

Clean, cut and wash the chicken in to medium size pieces. Now add all the ingredients mentioned for marinate along with the ground powder to the chicken and mix well. Keep aside for at least 1 hour to overnight.

In a kadai heat oil, add bay leaves, onions, green chillies and sauté until golden brown. Now add the marinated chicken and sauté well. Add ¼ cup of water and cook the chicken cook well. Fry on low flame until oil separates or switch off in gravy consistency. Garnish with cilantro and mix in the sugar. The original recipe does not call in for tomato puree, but I added about 2 tsp of tomato puree which is totally optional.

Yummy chicken vindaloo is ready to be enjoyed. It is a perfect combo with rotis and dosas or with jeera rice.

Thank you for visiting my blog, please come back again for more yummy chicken recipes.

Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

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