Portuguese-style Chicken Vindaloo
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Portuguese-style Chicken Vindaloo

👤 3 servings medium 🌍 Indian facebook.com ↗

This Portuguese-style Chicken Vindaloo traces its roots to Portuguese sailors who brought vinha d'alhos to India, a method of preserving meat in wine and garlic. Local Goan cooks transformed this technique by replacing wine with palm vinegar and weaving in warming spices suited to the tropical climate. The result is a beautifully balanced dish defined by depth rather than heat, with sharp acidity against richness and bold spice against savoury comfort.

ChickenTraditional

Ingredients

  • 1 kg Chicken curry cuts
  • 300 g Onions
  • 30 g Fresh ginger
  • 40 g Garlic cloves
  • 60 ml White wine vinegar
  • 30 g Fresh tamarind pulp
  • 4.5 Fresh green chillies
  • 2 tsp Red chilli powder
  • 1 tsp Turmeric powder
  • 2 inch Cinnamon sticks
  • 1 tsp Mustard seeds
  • 10.5 Fresh curry leaves
  • 1 tsp Sugar
  • Salt
  • Hot water
  • 2 tsp Black peppercorns
  • 3 tsp Cumin seeds
  • 0.5 tsp Cloves
  • 6.5 Hot dried red chillies

Instructions

  1. Prepare the vindaloo spice mix by toasting mustard seeds, black peppercorns, cumin seeds, cloves, and hot dried red chillies together
  2. Grind the toasted spice mix into a fine powder
  3. Combine ginger, garlic, green chillies, white wine vinegar, tamarind pulp, and the ground spice mix to form a paste
  4. Heat oil and temper with cinnamon sticks and curry leaves
  5. Add sliced onions and cook until golden
  6. Add the chicken pieces and brown them
  7. Add the spice paste and cook for a few minutes until fragrant
  8. Add red chilli powder, turmeric powder, and sugar
  9. Add hot water as needed to create a sauce
  10. Simmer on low heat until chicken is cooked through and tender
  11. Season with salt to taste and serve

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