Chicken vindaloo/Goan chicken curry

Chicken vindaloo/Goan chicken curry


chicken                       - 5oo g
onion                           - 1 cup finely chopped
green chillies               - 2
salt                               - to taste
bay leaves                    - 1
cardamom                    - 2
tamarind paste             -  1 tbsp
chilli vinegar               -   1 tsp
sugar                            -  1 tsp
oil                                 - 2 tbsp

For vindaloo marinade:

Coriander seeds           -  3/4 tsp
cumin seeds                 -   3/4 tsp
pepper corns                -   1/4 tsp
mustard seeds              -   1/4 tsp
turmeric                       -   1/4 tsp
ginger garlicpaste        -   2 tsp
whole red chillies         -  2-3


  • Dry roast all ingredients for vindaloo marinade except ginger garlic paste and turmeric in a pan until nice aroma comes out of it
  • Cool and grind together into a powder and mix with chicken along with the ginger garlic paste and turmeric

  • Marinade overnight or for atleast 3 hours
  • In a kadai heat oil and temper with bayleaves,cardamom and add onion

  • Fry until it turns light brown and add the marinated chicken

  • Fry until it turns light brown.Now sprinkle needed salt,slitted green chillies and 1 cup water

  • Cover with a lid and cook until chicken is almost done
  • Now add the tamarind paste and mix well

  • After 2 minute add the chilli vinegar and sugar and cook for 5 more minutes on a medium

  • Now Serve with Rice,cumin Rice or Chapathi or Naan

Serves     3

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