A fiery and tangy Goan curry where tender chicken pieces are simmered in a bold paste of dried red chilies, vinegar, and aromatic spices. This classic dish is packed with flavor and a satisfying heat.
Prep25 min
Cook50 min
Soak30 min
Servings4
Serving size: 1 cup
399cal
29gprotein
33gcarbs
Ingredients
500 g Boneless Skinless Chicken Thighs (Cut into 1.5-inch pieces)
8 whole Dried Kashmiri Red Chilies (Stems removed, for color and mild heat)
4 whole Dried Hot Red Chilies (Such as Guntur or Byadgi, for heat)
Aromatic Basmati rice cooked in creamy coconut milk with whole spices and a hint of sweetness from cashews and raisins. This classic Goan dish is a fragrant and flavorful side that pairs perfectly with spicy curries.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Chicken Vindaloo, Goan Coconut Rice and Kachumber Salad
Tangy, perfectly spiced Chicken Vindaloo with Goan rice and a fresh salad – an energy-giving, feel-good meal!
This goan dish is perfect for dinner. With 971.98 calories and 39.24g of protein per serving, it's a nutritious choice for your meal plan.
19gfat
(Peeled)
1 inch Ginger (Peeled and roughly chopped)
0.5 tsp Turmeric Powder
60 ml White Vinegar
3 tbsp Vegetable Oil
2 medium Onion (Finely chopped)
2 medium Potatoes (Peeled and cut into 1-inch cubes)
1 tsp Sugar (Or jaggery, to balance flavors)
1.25 tsp Salt (Adjust to taste)
1.5 cup Water
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare the Vindaloo Paste
Place both types of dried red chilies in a bowl and cover with hot water. Let them soak for 30 minutes to soften.
While the chilies soak, dry roast the coriander seeds, cumin seeds, peppercorns, cloves, cinnamon, and mustard seeds in a pan over low heat for 1-2 minutes until fragrant. Set aside to cool.
Drain the soaked chilies. Combine them in a blender with the toasted spices, garlic cloves, ginger, turmeric powder, and white vinegar.
Blend to a smooth, thick paste. Add a tablespoon or two of water if necessary to facilitate blending.
2
Marinate the Chicken
In a large non-reactive bowl, combine the chicken pieces with the prepared vindaloo paste and 1 teaspoon of salt.
Mix thoroughly to ensure the chicken is evenly coated. Cover the bowl and marinate in the refrigerator for at least 1 hour, or overnight for the best flavor.
3
Cook the Curry Base
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat.
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and deep golden brown. This step is crucial for the curry's flavor base.
Add the marinated chicken to the pot. Cook for 5-7 minutes, turning the pieces to brown them lightly on all sides.
4
Simmer the Vindaloo
Stir in the cubed potatoes, sugar, and the remaining 0.25 teaspoon of salt.
Pour in 1.5 cups of water and bring the mixture to a boil, scraping the bottom of the pot to deglaze any flavorful bits.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes.
Continue simmering until the chicken is tender, the potatoes are cooked through, and the gravy has thickened to your desired consistency.
5
Rest and Serve
Turn off the heat and check the seasoning, adding more salt if needed. Let the curry rest, covered, for at least 10-15 minutes to allow the flavors to meld and deepen.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, Goan pao (bread), or naan to soak up the delicious gravy.
Servings
4
Serving size: 1 cup
525cal
8gprotein
71gcarbs
24gfat
Ingredients
1.5 cup Basmati Rice
1 cup Coconut Milk (full-fat, for best results)
2 cup Water
2 tbsp Coconut Oil
1 pcs Onion (medium, thinly sliced)
1 tsp Ginger-Garlic Paste
2 pcs Green Chilli (slit lengthwise)
1 pcs Cinnamon Stick (1-inch piece)
4 pcs Cloves
3 pcs Green Cardamom (pods, lightly crushed)
1 pcs Star Anise
2 tbsp Cashews (whole or halved)
2 tbsp Raisins
0.25 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Rice: Rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 20-30 minutes. Drain it completely using a fine-mesh sieve and set aside.
2
Fry Garnish: Heat coconut oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the cashews and sauté for 1-2 minutes until they turn a light golden brown. Add the raisins and cook for another 30 seconds until they puff up. Remove both with a slotted spoon and reserve for garnish.
3
Temper Spices: In the same pot with the remaining oil, add the whole spices: cinnamon stick, cloves, crushed green cardamom, and star anise. Sauté for about 30-45 seconds until they release their aroma.
4
Sauté Aromatics: Add the thinly sliced onions and cook for 3-4 minutes until they become soft and translucent. Add the ginger-garlic paste and slit green chillies, and sauté for another minute until the raw smell disappears.
5
Toast the Rice: Add the turmeric powder and stir for a few seconds. Add the drained rice to the pot. Gently sauté for 1-2 minutes, being careful not to break the grains. This step helps make the rice fluffy and non-sticky.
6
Cook the Rice: Pour in the coconut milk and water. Add the salt and stir gently to combine. Increase the heat and bring the mixture to a rolling boil.
Simmer and Steam: Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is cooked through. Do not open the lid during this time.
8
Rest and Serve: Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This allows the grains to firm up. Open the lid, gently fluff the rice with a fork, and garnish with the fried cashews, raisins, and chopped coriander leaves. Serve hot.
