Anyone who has eaten Indian Food has tried the Vindaloo Curry at least once. The whole base of the Vindaloo Curry has to be vinegar, if you do want to taste the authentic then no compromise. There is no tomatoes or potatoes in the authentic dish but that’s the beauty about cooking you make your own rules. We have to thank the Portuguese for their stronger influence in Goan Cuisine and culture.
3 lbs of boneless chicken breast cut in 1-inch
2 tbsp of garlic paste
1 tbsp of ginger paste
4-5 tbsp of vindaloo paste (depends on your spice level)
1/2 tsp of sugar
3 onions – 2 sliced and 1 pureed
2 cups water
salt to taste
- Wash the chicken, pat it dry with paper towel. Apply salt, ginger, garlic paste and 2 tbsp of vindaloo and marinate for at-least 1 hour or overnite if possible.
- Heat oil in a pot, add the sliced onions and saute till translucent then add the pureed onions and saute for 3 minutes on medium heat.
- Next add the remaining vindaloo paste, sugar and saute for 2 minutes till it mixes well and you can smell the spices.
- Add the chicken next and saute for 2-3 minutes till all pieces are well coated with the spice mix. Cover and cook for 10 minutes while checking and stirring it occasionally.
- Next add the water, check on the salt and season to your desired taste and cook covered for another 20 minutes on medium heat. Check occasionally.
- Finally take the cover off and cook for another 10 minutes to thicken the curry.
Serve with white rice, naan or chapati. Like all curries it taste better the next day. You can also try out Pork Vindaloo.
A quick tip, if you find the curry spicy then just mix in about 1-2 tbsp of plain yogurt with the rice. This will tone done the spiciness.