17/06/2026
Goan Chicken Vindaloo is a tangy and spicy dish borrowed from the Portuguese when Goa was a colony. Portuguese Carne de Vinha d’alos was the process of preserving meats for long periods of time in garlic and wine. Goa today has its own adapted version wherein wine is swapped for vinegar and addition of spices. When in Goa, I love both pork and chicken Vindaloo dishes!
Pre-preparation time: 20- 30 mins
Cooking time: 25 mins
Serves: 3-4
Ingredients
For the Vindaloo paste
6 dried Kashmiri red chillies, soaked in hot water
½ tsp cumin seeds
1 tsp peppercorn
2-3 cloves
1 inch cinnamon stick
7-8 pods of garlic, peeled
1 inch ginger, peeled
¼ tsp tamarind concentrate
½ tsp turmeric powder
For chicken marination
500 - 600 gm chicken breast, cut ointo medium pieces
Vindaloo paste
2 tbsp white wine vinegar
Salt
For the sauce
2-3 tbsp neutral oil
1 large white size onion, sliced
1 tsp tomato puree
1 tsp sugar
250 ml water
Method
Marinate the chicken and keep refrigerated for minimum 30 mins.
In a nonstick pan or saucepan, add the oil and once hot, add the onions on medium heat.
Fry the onions until golden brown which can take up to 12-15 mins.
Add the marinated chicken and cook on high heat for 3-5 mins.
Lower the heat, add the tomato puree, salt, cover and cook for 10 mons.
Stir occasionally I between and add the water and continue to cook on low heat.
Once the chicken is cooked and you see oil on the surface of the pan, add the sugar and mix well.
Switch off the burner.
Serves with
Cumin rice or naan
Note: You may deseed the dried chillies to reduce the heat in the sauce. Soak the chillies in hot water for 30 mins for best results.
You can add a little more vinegar in the paste to make it smooth. Avoid using water and only a tsp at a time while grinding.
Happy Wednesday lovelies ❤️
