Influenced by Portuguese cuisine and originated in the western Indian state of Goa, vindaloo has secured a guaranteed spot on every Indian restaurant menu around the world. In fact, the surprising delectable combo of spicy and tangy flavors in authentic vindaloo curry is totally irresistible. Traditionally vindaloo is made with pork, and undoubtedly, it’s my favorite version of this hot and fiery curry. But today, we’ll talk about yet another version of this restaurant favorite- chicken vindaloo. The simplest version of vindaloo curry is all about simmering the chicken (or any meat) in the vindaloo paste for a long time to create a lip-smacking curry with very thick sauce. But, I’m going to cook the chicken in plenty of sauce so you can dunk your parathas in them, and enjoy every bit of deliciousness. The base of this chicken vindaloo is the delectable vindaloo spice paste. A simple mix of dried red chilies, spices and lemon juice. You can find everything you need to know about this “must-try” masala paste in my previous post right here.
Ok then, let’s move on to the actual process of making this delicious curry. As I mentioned in the previous post about vindaloo paste, this curry is the perfect balance between spicy and tangy flavors. We’ve red chilies and red chili powder to make it spicy. The acidity factor comes from lemon juice, cider vinegar and tomatoes. It’s important that you need to achieve that perfect balance for the best chicken vindaloo curry. Speaking of the right kind of chicken for this recipe, both boneless and with bone varieties tastes delicious in this curry. I decided to go with boneless chicken as they cook really quick. The acidity from cider vinegar adds an authentic touch of flavor to this chicken vindaloo. If it’s not easily available, white wine vinegar is a great substitute. To make the sauce really thick, just skip the extra addition of water. For the slow cooker version of this recipe, don’t forget to check out the “notes” section below. Well, isn’t this such a simple recipe? And so delicious too? Right now, I’m dreaming about piping hot bowls of vindaloo curry to warm up the cold days ahead (here in Australia).
More Vindaloo Recipes
Lamb Vindaloo Pork Vindaloo Beef Vindaloo
Vindaloo Paste Vindaloo Paste | Video This simple spice paste featuring the perfect combo of spicy and tangy flavors is ideal for making curry or as a marinade. Get the Recipe More Indian recipes Naan/ Indian Flat Bread Indian style flat bread. Get the Recipe Authentic Chicken Tikka Masala Recipe| Video Jazz up your dinner with this flavor-packed curry. Get the Recipe Restaurant Style Butter Chicken Amazing restaurant style butter chicken that will tickle your taste buds! Simple and flavorful! Ready in just 30 minutes! Get the Recipe
- If cider vinegar is not easily available, sub with rice wine vinegar or even simple white vinegar- Make vindaloo in slow cooker:Heat a tbsp of oil in a frying pan. Add marinated chicken. Fry until browned on all sides. Transfer to slow cooker. Heat more oil in the pan, and sauté onions and garlic. Stir fry ground turmeric, chili powder, tomato paste and tomatoes. Transfer to the slow cooker. Add vinegar and sugar. Season with salt. Add 1 cup water. Stir. Cover and cook on low for 4 hours or until chicken is tender. ****Get the recipe for vindaloo paste here Like this chicken vindaloo recipe? Then join Nish Kitchen on Facebook, Pinterest or Instagram. Watch exclusive recipe videos on YouTube. Don’t forget to check out:
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