Goan Chicken Vindaloo Recipe

Step 1: To begin making the Goan Chicken Vindaloo recipe, heat 1 teaspoon oil in a heavy bottomed pan

Step 2: Add the ginger, garlic and saute till they start softening and browning just a little

Step 3: Next, add the black pepper corns, mustard seeds, cumin seeds, coriander seeds, fenugreek seeds, cloves, cinnamon stick and Kashmiri red chillies and roast on low flame

Step 4: In about 4 minutes, the coriander seeds will start to brown and the masalas will start to roast and smell

Step 5: Turn off the heat and let the masalas cool down

Step 6: Once cool, transfer to a blender along with vinegar, salt, turmeric and jaggery

Step 7: Add about 3-4 tablespoons water and blend to a smooth paste

Step 8: Marinate the chicken with this paste for at least 2 hours or upto 24 hoursThe next step is to make the curry for the chicken vindaloo

Step 9: Heat the 1 tablespoon oil in a heavy bottomed pan

Step 10: Once the oil is hot, add the green chillies and onions

Step 11: Let it cook till the onions become golden brown

Step 12: Once the onions are cooked, add the tomatoes and cook till they becomes soft and mushy

Step 13: Once it is done, add the tomato puree and let it cook for about 2 to 3 minutes

Step 14: After 2 to 3 minutes, add the marinated chicken and the remaining marinate mixture

Step 15: Mix everything well and let it cook for about 10 minutes

Step 16: If the Chicken Vindaloo becomes too dry, add some water and mix again

Step 17: Add 1 cup of water and cook the Chicken Vindaloo on medium flame, covered for 25-30 minutes till the chicken is falling off the bone

Step 18: Once done, turn off the heat and check the seasonings and adjust to taste

Step 19: Transfer the Chicken Vindaloo to a serving bowl and serve hot

Step 20: Serve Goan Chicken Vindaloo along with Whole Wheat Lachha Paratha or Steamed Rice and a salad of your choice for your weekend meal