Goan Chicken Vindaloo Recipe

Ingredients

For Vindaloo Paste

• 10-12 whole dry Kashmiri red chilies (or any other dry chilies. Remove the stalks.)
• 2 tablespoons whole coriander seeds
• 3-4 cloves (laung)
• 1 inch piece of cinnamon stick (dalchini)
• 2-3 whole green cardamoms (hari elaichi)
• 8-10 whole black peppercorns (kali mirch)
• 1 teaspoon cumin seeds
• 1 teaspoon brown mustard seeds
• 8-10 cloves of garlic (peeled)
• 1 inch piece of ginger (chopped)
• 1 tablespoon white vinegar
• 1 and ½ tablespoons tamarind paste

For The Vindaloo Curry

• 6 tablespoons cooking oil
• 2 cups chopped onions
• 2 pounds bone-in skinless chicken (cut into 1 and ½ inch chunks, rinsed)
• 1 cup canned tomato puree (or ½ cup tomato paste)
• 2 teaspoons salt
• 1 teaspoon turmeric powder
• ½ teaspoon white granulated sugar

Instructions

Make Vindaloo Paste

1. Add dry red chilies, coriander seeds, cloves, cinnamon, green cardamoms, peppercorns, cumin seeds, and mustard seeds to a skillet.
2. Dry roast on medium heat until fragrant and slightly browned (3-4 minutes). Keep stirring continuously while roasting.
3. Once the spices are roasted, remove the skillet from the heat and let the spices cool down completely.
4. Add the roasted spices to a high-speed blender along with ginger, garlic, white vinegar, tamarind paste, and ½ cup of water and blend to make a smooth paste. 
5. Scrape the sides of the blender a few times while making the paste.
6. Vindaloo masala paste is ready. Set it aside.

Make Vindaloo Curry

1. Heat oil in a large pot over medium-high heat.
2. When the oil is hot, add onions and fry till golden brown (10-12 minutes), stirring frequently.
3. Add chicken pieces to the pot and cook on high heat for 3-4 minutes. Stir frequently while cooking.
4. Add tomato puree and the vindaloo masala paste that we made earlier to the pot and mix well.
5. Now add salt, turmeric powder, and 1 cup water to the pot and stir gently.
6. Reduce the heat to low.
7. Cover the pot with a lid and cook for 45-50 minutes until the chicken is cooked well and the oil starts to separate on top of the pan. Stir a few times while cooking.
8. Add sugar and cook for another minute. Chicken vindaloo is ready to be served.