Vindaloo is an Indian curry dish popular in the region of Goa. However, it is known globally in its Anglo-Indian form as a staple of curry house menus, often renowned as a particularly spicy dish, though it is not necessarily always the hottest available. The name Vindaloo is derived from the Portuguese dish "Carne de Vinha d' Alhos", which is a dish of meat, usually pork, with wine and garlic. The Portuguese dish was modified by the substitution of vinegar (usually palm vinegar) for the red wine and the addition of red Kashmiri chillies with additional spices to evolve into Vindaloo. Alternative terms are vindalho or vindallo.
I have been looking for the traditional recipe however non of them available on the net fancied me. So finally with few spices from here &there. My own version of ingredients made this beautiful tasty, tangy, spicy Vindaloo Curry. My husband & I just couldn't stop licking our fingers. This is a unique curry &has a good blend of Indian & international ingredients. The flavors are awesome & its so different from our regular indian curried. This is a must try. So lets get cooking this...
6 Chicken legs with Thighs (You can use any pieces) Apx 750 gms
2 Tbsp Kashmiri Chili Powder (Everest Brand is the best)
1/2 Tsp Turmeric powder
1/4 Tsp Cumin Powder
1/4 Tsp Coriander Powder
1 Inch Cinnamon
1 Tsp Cumin Seeds
3 Black Pepper corns
2 Tbsp Garlic Pods chopped
2 Tbsp Ginger chopped
2 Tbsp Tomato Paste
2 Tbsp Apple Cider Vinegar
1 Tbsp Rice Wine Vinegar
1 Large Onion sliced
3 Tbsp Oil
Salt as per taste
Method: In a heavy bottom Pan/ Kadai fry the Onions till golden brown, remove them from pan. In the same pan now fry garlic, ginger, Cinnamon, cloves, cumin seeds, pepper corns, tomato paste on medium heat for 5 mins. In a Blender/ Mixer put all the fried ingredients, all masalas mentioned above & vinegar. Make this into a smooth paste.
Now marinade the chicken in this paste & set aside for 2 hrs. (If you marinade, the masalas will blend well into the chicken. I dint marinade as I dint have so much time:( ) Now in the same Kadai add in the chicken fry this for 5 mins, add 1 big cup of water & slow cook this on low flame for 15 to 20 mins. Garnish this with coriander leaves. I didn't so as I did not have the stock.
- You can use regular distilled Vinegar
- You can add more Chili Powder if you want is very hot &Spicy
- Add more water if you want more gravy. Mine was semi thick gravy