Chicken Vindaloo (Goan-style Hot and Sour Chicken)

Closeup of chicken vindaloo curry in a white and green bowl topped with chopped cilantro.

5 from 1 vote

Chicken Vindaloo (Goan-style Hot and Sour Chicken)

Chicken Vindaloo is a popular Portuguese influenced Goan Indian curry. It's simultaneously spicy and sour, due to the addition of vinegar. You can easily adjust the spice level by making this at home, and can swap out the chicken for other proteins such as pork!

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: Indian

Diet: Gluten Free

Servings: servings

Calories: 384kcal

Author: Victoria

Ingredients

2 teaspoons cumin seeds (1 ½ teaspoons ground)
2 to 3 dried hot Indian red chilies or more if desired
1 teaspoon black peppercorns (¾ teaspoon ground)
1 teaspoon cardamom seeds (¾ teaspoon ground)
1 3-inch stick cinnamon (1 teaspoon ground)
1 ½ teaspoons mustard seeds (preferably black or brown) (1 ½ teaspoons ground)
5 tablespoons white vinegar
1 ½ to 2 teaspoons kosher salt
1 teaspoon light brown sugar
3 tablespoons vegetable oil
1 medium onion (about 6 ounces) peeled and thinly sliced
4 to 6 tablespoons plus ¾ cup water
2 pounds boneless skinless chicken breasts cut into 1-inch cubes
1- inch piece fresh ginger peeled and chopped
1 small whole head garlic cloves separated and peeled
1 tablespoon ground coriander
½ teaspoon ground turmeric
Chopped cilantro for garnish

Instructions

Grind the cumin seeds, dried chilies, peppercorns, cardamom seeds, cinnamon, and mustard seeds in a coffee or spice grinder. Transfer the ground spices in a small bowl, stir in the vinegar, salt and brown sugar, and set aside.
Heat 1 tablespoon of oil in a wide pot over medium heat. Add the onions and fry, stirring frequently, until the onions turn brown and start to crisp, but be careful not to burn, about 12 minutes.
Transfer the cooked onions to a blender or food processor. Add 2 or 3 tablespoons of water and puree the onions. Add the ground spice mixture to the blender or food processor and puree until smooth. Transfer back to the bowl you mixed the spice mixture in and set aside. This is the vindaloo paste. It may be made ahead of time and frozen.
Rinse the blender or processor and add the ginger, garlic and 2 to 3 tablespoons water and blend until you have a relatively smooth paste.
Add 2 tablespoons of oil to the pot that you cooked the onions in, and heat over medium-high heat. Add about half the chicken pieces and sear lightly on all sides, a few minutes total. Remove with a slotted spoon to a bowl. Repeat with the remaining chicken. Remove to the bowl with the other chicken and set aside.
Now add the ginger-garlic paste into the same pot. Reduce to medium heat. Stir the paste for a few seconds, then add the ground coriander and turmeric. Stir for another few seconds, then add the seared chicken pieces and any juice that has accumulated in the bowl, the vindaloo paste, and ¾ cup water.
Bring to a boil, cover and lower the heat to simmer gently for 15 to 20 minutes or until the chicken is tender and has absorbed some flavor from the sauce. Stir occasionally through this cooking period. Taste and adjust the salt if needed.
Garnish the vindaloo with chopped cilantro and serve with basmati rice and/or naan.

Notes

Using a mini food processor or smaller smoothie blender will yield better results for pureeing the onions and the ginger-garlic mixture. If your blender or food processor has a very large size bowl, the food will push to the edges as the blades spin and won't puree as smoothly.
To make pork vindaloo, follow the recipe above but replace the chicken with 2 pounds of trimmed pork shoulder meat cut into 1-inch cubes, add 1 cup water instead of ¾ cup water in step 6, and cover and simmer for about 1 hour until the pork is tender.
Adapted from Madhur Jaffrey’s Indian Cooking

Nutrition