Chicken Vindaloo Recipe
Traditional Chicken Vindaloo is a spicy hot dish from Goa, made with coconut vinegar and lots of hot red chili peppers. Chili pepper was introduced by Portuguese traders during 16th century. With this came the development of Vindaloo dishes in Goa.
Ingredients
| Chicken | 1⁄4 Kilogram | |
| Chopped onion | 1 Cup (16 tbs) | |
| Ginger paste | 1⁄2 Teaspoon | |
| Garlic paste | 1⁄2 Teaspoon | |
| Mustard seeds | 1⁄2 Teaspoon | |
| Coriander seeds | 1⁄2 Teaspoon | |
| Cumin seeds | 1⁄2 Teaspoon | |
| Fenugreek seeds | 1⁄4 Teaspoon | |
| Vinegar | 1 Teaspoon | |
| Chili powder/5 red chilies | 1 Teaspoon | |
| Coriander leaves | 4 (strands) | |
| Oil | 1 Tablespoon | |
| Salt | To Taste |
Nutrition Facts
Serving size
Calories 263 Calories from Fat 165
% Daily Value*
Total Fat 18 g28.5%
Saturated Fat 4.4 g21.8%
Trans Fat 0 g
Cholesterol 62.5 mg20.8%
Sodium 213.6 mg8.9%
Total Carbohydrates 8 g2.5%
Dietary Fiber 2.2 g8.9%
Sugars 2.5 g
Protein 17 g33.8%
Vitamin A 16.1% Vitamin C 12.2%
Calcium 4.7% Iron 11.4%
*Based on a 2000 Calorie diet
Directions
Grind together ginger, garlic, mustard seeds, red chilies, fenugreek seeds, coriander seeds, cumin seeds to a smooth paste. Marinate the chicken with this paste.
Heat oil and fry onions on a low heat till the onions turn dark brown and crispy (It may help to deep fry the onions in oil to speed up the process). Take them out on a tissue paper to remove the extra oil. Grind to a paste along with vinegar. This is the dark paste that gives the color to the dish. Add this to the chicken. Leave it aside for 30mins.
Heat a little oil in thick bottomed pan. Add the marinated chicken with all the marinade. Cook till chicken is tender and gravy is thickened. Garnish with coriander leaves. Serve hot with rice.
Heat oil and fry onions on a low heat till the onions turn dark brown and crispy (It may help to deep fry the onions in oil to speed up the process). Take them out on a tissue paper to remove the extra oil. Grind to a paste along with vinegar. This is the dark paste that gives the color to the dish. Add this to the chicken. Leave it aside for 30mins.
Heat a little oil in thick bottomed pan. Add the marinated chicken with all the marinade. Cook till chicken is tender and gravy is thickened. Garnish with coriander leaves. Serve hot with rice.
Chef
