Chicken vindaloo is a spicy chicken recipe prepared from extensive spice mix and includes cumin seeds, poppy seeds, red chili pepper, coriander, mustard, fenugreek seed, garam masala and other Indian curry seasonings.
History Of Chicken Vindaloo:
Chicken vindaloo is originally a Goan chicken recipe having high Portuguese influence in the preparation. Following Goa, chicken vindaloo recipe gathered high recognition throughout India as well as other parts of the world. For a long period of time chicken vindaloo was misunderstood as a chicken potato recipe as the word aloo in vindaloo originally means potato. However, chicken vindaloo recipe got its name from the Portuguese word "vine" meaning vinegar and aloo from the word "alhoe".
Method Used In Chicken Vindaloo
Preferably boneless chicken, marinated in mustard, turmeric powder, mustard oil and salt is ideal for chicken vindaloo recipe. Indian cooking is known for the usage of ghee instead of vegetable oil for most of the recipes; similar trend is followed in the making of chicken vindaloo. Marinating in mustard oil helps the chicken to tenderize properly. Fine perforations are made on the chicken pieces so that the marinade penetrates deep inside the meat. Onions are fried lightly with the tender chicken, which is then mixed with Indian spices, and a thick curry. Chicken vindaloo is served with varied rice preparation as well as roti or chapattis. Chopped cilantro is sprinkled atop chicken vindaloo to give a colored coating.
