Lately I’ve been craving for some spicy Indian-inspired food so we will have spicy Chicken Vindaloo on the menu today. A popular curry dish from the region of Goa, Vindaloo has Portuguese roots where their meat-based soup with wine and garlic called ‘Carne de Vinha d’Alhos’ was eventually modified by the locals in India to cater to their spicy palates.
I will be posting a recipe for Goa Lamb Vindaloo later on but today we will be featuring chicken with the addition of potatoes. Adjust the amount of chilies to your liking and tolerance. Be warned, this spicy dish is sweet and sour and highly addictive!
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Chicken Vindaloo
- Yield: 2 1x
Ingredients
Scale
- 1 boneless, skinless chicken breast, cut into bite-sized pieces
- 1 Yukon Gold potato, cubed
- 1 medium sized onion, chopped
- 1/2 tablespoon mustard seeds
- 1 bay leaf
- 1 tablespoon jaggery/ brown sugar
- 1 tablespoon cider vinegar
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1 cup water
- Salt to taste
Spice paste:
- 5 dried chilies
- 1 tablespoon garlic, minced
- 1 teaspoon ginger, minced
- 2 teaspoons cumin seeds
- 1 tablespoon coriander seeds
- 1/2 teaspoon fenugreek seeds
- 2 cloves
- 3 green cardamoms
- 1/2 cinnamon stick
- 1/2 teaspoon black pepper
Instructions
- Soak the dried chilies in a little water to soften them up
- Blend the spice paste ingredients into a fine paste
- Add jaggery, vinegar, turmeric powder, chili powder and salt to the paste and stir to mix
- Over medium heat, saute the mustard seeds until they start to crackle
- Add the onions and saute them until they turn golden brown
- Toss in the chicken and cook until it is no longer pink
- Add spice paste and stir to combine
- Add water, potatoes and bay leaf and stir to mix
- Cover and simmer over medium low eat for an hour or until the potatoes are cooked
- Uncover and turn the heat up to medium high and simmer until the sauce has boiled down
- Dish and serve hot
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