Goan Vindaloo curry
This red curry is sweet and spicy with a touch of tang. The most forward flavor notes in Goan Vindaloo are garlic, chilies & vinegar which, when combined, provide a tingly mouth watering flavor that will leave you wanting more.
Goan Vindaloo recipe
Serving Prep Time Cook Time
5 20 mins 40 Hours
1 Teaspoon Oil
8 Cloves Garlic
1/2 inch Ginger
2 Tablespoons Vindaloo Spice Blend
4 tablespoon Vinegar
1/2 Teaspoon Turmeric powder
1 inch Cinnamon Stick
1 Teaspoon Salt
3 Tablespoons water
4 chicken breasts
1 Tablespoon Oil
2 Jalapeno Chilies
1/4 cup Tomato puree
1 Cup Water
1 Tablespoon Tamarind paste
2 Pinches Fenugreek Leaves
Cilantro (for garnish)
First make the marinade by heating the oil on low & adding the ginger & garlic. Saute until soft & slightly browned. Next, combine the vinegar,Vindaloo spice, turmeric & salt in a separate bowl until it forms a paste and add if into the pan, cook until fragrant.
Turn off the heat allowing mix to cool, add water & blend in a food processor.
Cube the chicken breasts and cover them in the marinade for 2 Hrs (or overnight)
Heat the oil and chop up the Jalapenos onions & tomato (set the chopped tomato aside). Add to pan when oil is hot, allow to cook until onion are brown.
Next add the tomato in and cook until mushy. Then add the tomato puree in and cook for 2-3 mins.
Now you can add the chicken & marinade mixture to the pan, mix well and cook for 10 mins.
Add 1 cup of water and cook for an additional 25-30 mins covered.
Lastly turn the heat off and add in the fenugreek leaves. Stir to combine.
Goan Vindaloo is traditionally served with Paratha's or rice. Garnish with Cilantro.