Chicken Vindaloo
Vindaloo comes from Goa on India’s west coast, where the Portuguese left their mark with wine and garlic. The Portuguese name “vinha d’alhos” became vindaloo, and vinegar took the place of wine as the dish moved into Indian kitchens. The result is a dark, sour, and fiercely hot stew that stands far from the milder Indian dishes.
This version uses chicken, but lamb and pork are just as common. The chicken is first marinated in a paste of vindaloo masala, vinegar, and salt, then simmered with onion, garlic, ginger, and tomatoes. The tamarind gives the characteristic sourness, and the desiccated coconut at the end tempers some of the heat without removing it entirely.
Serve with rice and ideally a bowl of yoghurt or raita alongside. Most of the work is passive simmering time, making it well suited to a Sunday or a dinner party, where the chicken can look after itself while the rest comes together.
Ingredients
Serves 6
- 2 tbsp vindaloo masala
- 2 tsp wine vinegar
- 3 tsp salt
- 1 chicken, 1½–2 kg, cut into smaller pieces
- 6 tbsp mustard oil (or vegetable oil)
- 4 bay leaves
- 1 tsp green cardamom seeds
- 1 large onion, thinly sliced
- 2 tsp turmeric
- 1 tsp cayenne pepper
- 10 garlic cloves, crushed
- 15 g fresh ginger, thinly sliced
- 2 tomatoes, peeled and quartered
- 150 ml tamarind juice (or lemon juice)
- 2 tsp desiccated coconut
Directions
Mix the vindaloo masala, wine vinegar, and 2 tsp of the salt in a bowl to a smooth paste.
Rinse the chicken pieces and pat dry. Make small cuts in each piece with a sharp knife so the marinade can penetrate. Rub the paste thoroughly into the meat and leave to marinate for 1 hour at room temperature or in the refrigerator.
Heat the mustard oil in a large, heavy-based pot over medium heat. Add the bay leaves and cardamom seeds and stir until the spices are fragrant, about 30 seconds.
Add the onion and fry until light brown, about 8–10 minutes.
Stir in the turmeric and cayenne pepper. Add the chicken pieces and fry, stirring regularly, for 15 minutes so they take on colour on all sides.
Add the remaining salt, crushed garlic, ginger, and tomatoes. Continue frying, stirring, for 10 minutes until the tomatoes have broken down.
When the fat begins to separate from the sauce, pour in the tamarind or lemon juice. Stir well, reduce the heat, and simmer under a lid for about 25 minutes, or until the chicken is tender and the sauce has thickened.
Sprinkle over the desiccated coconut, stir it in, and serve.
Notes
Active time about 15 minutes plus 1 hour marinating. Total cooking time about 55 minutes.
Mustard oil is traditional and gives a distinctive sharp flavour. If you do not have it, plain neutral oil can be used.
Vindaloo masala can be bought ready-made in Indian speciality shops. If you cannot find it, blend your own: 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp black pepper, ½ tsp cinnamon, ¼ tsp cloves, and 1 tsp paprika.
The dish improves the next day, when the flavours have had time to come together. Keeps in the refrigerator for up to 3 days.
Serve with basmati rice, naan, and ideally a cool raita of yoghurt and cucumber to balance the heat.
See Also
Vinha d'Alhos
Cucumber Raita (Kheera Raita)
Mint Raita
Green Chutney
