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 serving
376cal
28gprotein
28gcarbs
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)
Fluffy, slightly sweet steamed rice cakes from Goa, made with a fermented batter of rice and coconut. Sannas are a perfect, cloud-like accompaniment to spicy Goan curries like sorpotel or vindaloo, expertly soaking up every drop of delicious gravy.
Tangy Chicken Vindaloo with fluffy Sanna - an aromatic, protein-packed and perfectly spiced comfort food!
This goan dish is perfect for breakfast. With 823.42 calories and 35.71g of protein per serving, it's a muscle-gain option for your meal plan.
18gfat
(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.
Servings4
Serving size: 1 serving
448cal
7gprotein
76gcarbs
12gfat
Ingredients
300 g Idli Rice (Also known as parboiled rice.)
40 g Thick Poha (Use thick flattened rice flakes for best results.)
100 g Fresh Grated Coconut (Fresh coconut is essential for authentic flavor and texture.)
1 tsp Active Dry Yeast
2 tbsp Sugar (Adjust to your preferred sweetness.)
60 ml Warm Water (For activating yeast. Must be lukewarm, around 40-43°C (105-110°F).)
150 ml Water (For grinding the batter. Add gradually as needed.)
0.75 tsp Salt
1 tbsp Oil (For greasing the molds. Any neutral oil will work.)
Instructions
1
Soak Rice and Poha (4-6 hours)
Rinse the idli rice and thick poha separately under cool running water until the water runs clear.
Combine the rinsed rice and poha in a large bowl.
Add enough water to cover the mixture by at least 2 inches. Cover the bowl and let it soak for a minimum of 4 hours, or up to 6 hours.
2
Grind the Batter (10 minutes)
Thoroughly drain all the water from the soaked rice and poha mixture.
Transfer the mixture to a high-speed blender or a wet grinder.
Add the fresh grated coconut. Start grinding, adding the 150ml of water for grinding gradually until you achieve a smooth, thick, and slightly grainy batter, similar to the consistency of idli batter.
3
Activate Yeast and Ferment Batter (1-2 hours)
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
Pour the activated yeast mixture into the ground batter. Add the salt.
Using a whisk or your clean hands, mix everything together thoroughly for about a minute to incorporate air.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot to ferment for 1 to 2 hours. The batter should rise, become bubbly, and almost double in volume.
4
Steam the Sannas (15 minutes per batch)
Prepare your steamer by adding 2-3 inches of water to the bottom pot and bringing it to a rolling boil.
While the water heats, lightly grease your sanna molds, idli plates, or small steel bowls (katoris) with oil.
Gently stir the fermented batter once or twice. Do not overmix, as this will deflate the air pockets.
Pour the batter into the greased molds, filling them about 3/4 full to allow space for them to rise.
Carefully place the molds in the steamer. Wrap the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the sannas. Cover and steam on medium-high heat for 12-15 minutes.
5
Cool and Serve (5 minutes)
Turn off the heat. Let the steamer stand for 2 minutes before opening the lid to prevent the sannas from deflating.
To check for doneness, insert a toothpick or skewer into the center of a sanna; it should come out clean.
Carefully remove the molds from the steamer and let them cool for another 2-3 minutes.
Run a knife or spoon around the edges of the sannas to loosen them and gently demold.
Serve the hot, fluffy sannas immediately with Goan pork sorpotel, chicken xacuti, or coconut chutney.
