1 kg. diced chicken
(you may wish to substitute lamb, beef, pork or even seafood)
1 tbsp coriander seeds
1 tsp. cardamom seeds
1 tsp. whole black peppercorns
12 nos. whole cloves
1tbsp. chilli powder
4 cinnamon sticks
2 tsp. fenugreek seeds
2 tsp. ginger, fresh, minced
2 tsp. cumin seeds
2 tsp. mustard powder
2 tsp. turmeric powder
2 tsp. salt
2 tsp. garlic, minced
1 cup vinegar, or cooking wine
4-6 tblsp vegetable oil
2 onions medium chopped
4 bay leaves
300 ml. water
Gently roast the dry spices from coriander seeds through to cumin seeds for about 5 minutes in a fry-pan on low heat.
Put these roasted spices in a blender along with mustard, turmeric, salt, garlic and the vinegar to form vindaloo sauce. Add little water if necessary.
Marinate the chicken in this vindaloo sauce for over 8 hours in a non-metallic bowl.
Heat oil and saute bay leaves and onions until soft. Remove and set aside.
Now fry the marinated chicken for a few minutes, adding more oil if necessary
Add the remaining vindaloo sauce, sauted onion, and water.
Simmer till the chicken is tender (stirring well) and the curry is thick. Add salt and chilli to suit your taste if necessary.
Garnish with fresh coriander leaves and serve with steamed Basmati rice.
Vindaloo or vindalu (Konkani) is a dish originally from Goa, India. The term vindaloo derives from the Portuguese dish "Carne de Vinha d' Alhos", which is a dish of meat, usually pork, with wine and garlic.
The dish evolved into the vindaloo curry dish when it received the Goan treatment of adding plentiful amounts of traditional spice and using malt vinegar instead of red wine. Alternate terms are vindalho or vindallo. Restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes.
Traditional Chicken Vindaloo Recipe