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  • Stephen Gollan

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



Ingredients



  • 1 Tablespoon Oil

  • 2 Jalapeno Chilies

  • 2 Onions

  • 1 Tomato

  • 1/4 cup Tomato puree

  • 1 Cup Water

  • 1 Tablespoon Tamarind paste

  • 2 Pinches Fenugreek Leaves

  • Cilantro (for garnish)



Instructions


  • 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.







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