Chicken Vindaloo

Chicken Vindaloo, or any form of Vindaloo is a very popular Konkonese or Goan dish, which actually originated in Portugal. This is mostly cooked in vinegar. The dish has gained popularity due to the tang and zest that its gifts the palate. This particular recipe is from my mom-in-law’s kitchen – though may lack authenticity; it shall compensate that with the high taste quotient.

Ingredients –

  • Chicken
  • Vinegar
  • Sugar
  • Poppy seeds paste
  • Mustard paste
  • Chilli powder
  • Turmeric powder
  • Cumin powder
  • Coriander powder
  • Ginger paste
  • Garlic paste
  • Chopped onion
  • Cooking oi
  • Garam Masala (taken whole and then crushed coarsely)

 

Preparation –

  • Wash and dice the chicken pieces.
  • Marinate them in vinegar, sugar, poppy paste, mustard paste, turmeric & chilli powder, cumin & coriander powder, and ginger- garlic paste for 4 to 5 hours.
  • Heat oil in a pan.
  • Temper it with whole garam masala and chopped onions.
  • Cook for a while till the onions are translucent and then add the chicken along with the marinade.
  • Keep stirring with marinated chicken pieces
  • Ensure that the chicken doesn’t get burnt by stirring frequently.
  • If the concoction becomes too dry, add a cup of warm water.
  • Once the chicken is properly cooked and the gravy attains your desired consistency, serve hot with fried rice or even steamed rice or roti.