Goan-style Chicken Vindaloo

Ingredients

While the original Pollo alla cacciatora is a rustic Italian dish cooked with tomatoes, herbs, and wine, the Goan-style Chicken Vindaloo takes a different approach. It incorporates the bold flavors of Goan cuisine, such as vinegar, fiery spices, and aromatic herbs, to create a unique and distinct taste. The use of these ingredients gives the dish a tangy and spicy profile, setting it apart from the original Italian recipe. We alse have the original recipe for Pollo alla cacciatora, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 teaspoons red chili powder 2 teaspoons red chili powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon sugar 1 teaspoon sugar
• 2 tablespoons vinegar 2 tablespoons vinegar
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a large pan over medium heat. Add cumin seeds and mustard seeds. Once they start to splutter, add chopped onions and sauté until golden brown.
2. 2.
   Add minced garlic, grated ginger, and slit green chilies. Cook for a minute until fragrant.
3. 3.
   In a small bowl, mix together turmeric powder, red chili powder, paprika, ground coriander, ground cumin, sugar, vinegar, and salt. Add this mixture to the pan and cook for 2-3 minutes.
4. 4.
   Add the chicken pieces to the pan and coat them well with the spice mixture. Cook for 5 minutes, stirring occasionally.
5. 5.
   Pour in 1 cup (240ml) water, cover the pan, and simmer for 30-40 minutes or until the chicken is cooked through and tender.
6. 6.
   Garnish with fresh coriander leaves and serve hot with steamed rice or traditional Goan bread.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is thoroughly cleaned and pat dry before marinating it. This will help the flavors penetrate the meat better.
• Vinegar — Use malt vinegar or apple cider vinegar for an authentic Goan taste. Adjust the amount of vinegar according to your preference for tanginess.
• Green chilies — Adjust the number of green chilies based on your spice tolerance. You can also remove the seeds to reduce the heat level.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken overnight in the spice mixture.
• Adjust the spice levels by increasing or decreasing the amount of red chili powder and green chilies.
• Allow the dish to rest for a few minutes before serving to allow the flavors to meld together.
• Leftovers taste even better the next day as the flavors intensify.

Serving advice

Serve the Goan-style Chicken Vindaloo hot with steamed rice or traditional Goan bread, such as poi or sanna. Garnish with fresh coriander leaves for a pop of color and freshness.

Presentation advice

Present the Goan-style Chicken Vindaloo in a vibrant serving dish to showcase its rich red color. Sprinkle some chopped coriander leaves on top for an appealing garnish. Serve with a side of steamed rice or bread to complete the presentation.