Fiery Goan Chicken Vindaloo!

Are the winter blues dragging you down?  Warm up with this fiery Goan Chicken Vindaloo. Traditionally made with Pork, Vindaloo is a classic fusion dish of Goa, influenced by its Portuguese rulers.

The name "vindaloo" is derived from the Portuguese dish carne de vinha d'alhos, a dish of meat (usually pork) marinated in 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 chili peppers with additional spices to evolve into vindaloo. Nowadays, the Anglo-Indian version of a vindaloo is marinated in vinegar, sugar, fresh ginger, and spices overnight, then cooked with the addition of further spices. (sourced from WIKI)

This recipe can be very spicy. You can control the heat by reducing the number of red dried chillies and just adding more deghi mirch powder or paprika to get the fiery color. The chemistry between the red chilies, garlic and vinegar is what creates the signature taste.


  • 1 1/2 lb chicken on bone
  • 2 medium onions, chopped finely
  • 1/4 tsp turmeric pdr
  • 2 teaspoons of deghi mirch pdr/ paprika (for the fiery red color)
  • 2 - 3 tablespoons of brown sugar
  • salt to taste
  • 1 tablespoon of oil

Vindaloo Masala-
  • 8-10 Kashmiri dried red chilies
  • 10 cloves of garlic
  • 1 inch piece ginger
  • 10 pepper corns
  • 8 cloves
  • 1/4 cup apple cider vinegar + 1/2 cup for marinating chicken

  1. Soak the red chilies in 1/4 cup vinegar. Marinate the chicken with turmeric and remaining 1/2 cup vinegar. I kept them both overnight in the fridge. If you don't have that much time 1 hr would do.
  2. Grind together the vindaloo masala ingredients to a fine paste.
  3. Marinate the chicken with this paste using a spoon or wear gloves. The paste is super spicy and can leave the heat on your hands. (I learned it the hard way). Refrigerate for another 2-3 hours.
  4. Heat a large saucepan with oil over medium heat.
  5. Stir in the onions and saute till lightly browned.
  6. Add in the Chicken pieces and saute till they turn opaque. Approx 5 mins.
  7. Now add in the deghi mirch powder, salt and enough water to make the gravy.
  8. Close the lid and cook till chicken is done.
  9. Stir in the brown sugar and taste to balance flavors.
  10. The curry should be sweet, spicy and tangy.
  11. Serve hot with white rice and some yogurt to cool down the heat.


Popular posts from this blog

Chicken Kheema

Gluten Free Upma

Gluten Free Chapati/Sorghum Flatbread