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 coconut and fermented with toddy or yeast. These spongy cakes are the perfect accompaniment to spicy Goan curries like sorpotel or vindaloo.
Aromatic, perfectly spiced Chicken Vindaloo with fluffy sannas - a soul-satisfying Goan treat!
This goan dish is perfect for dinner. With 852.87 calories and 36.56g of protein per serving, it's a high-fiber 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
477cal
8gprotein
83gcarbs
12gfat
Ingredients
2 cup Idli Rice (Also known as parboiled rice. Sona Masuri can be used as a substitute.)
1.5 cup Fresh Grated Coconut (Fresh coconut provides the best flavor and moisture.)
2 tbsp Sugar (Adjust to your preferred level of sweetness.)
1 tsp Active Dry Yeast (A modern substitute for traditional palm toddy (sur).)
0.25 cup Warm Water (For activating the yeast. Should be lukewarm (105-115°F or 40-46°C).)
1 tsp Salt
1 cup Water (As needed for grinding the batter.)
1 tsp Oil (For greasing the molds.)
Instructions
1
Soak the Rice
Rinse the idli rice under cool running water 4-5 times, or until the water runs clear.
Place the washed rice in a large bowl and cover with ample water. Let it soak for at least 4 to 6 hours.
2
Activate the Yeast
In a small bowl, combine the warm water, 1 tablespoon of sugar, and the active dry yeast.
Stir gently to dissolve. Let the mixture sit for 10-15 minutes in a warm spot until it becomes frothy and bubbly, indicating the yeast is active.
3
Grind the Batter
Drain all the water from the soaked rice.
Transfer the drained rice to a high-speed blender or wet grinder. Add the fresh grated coconut and the remaining 1 tablespoon of sugar.
Add about 1/2 cup of water and start grinding. Gradually add more water as needed to form a smooth, thick batter. The final consistency should be like a thick pancake batter, with a slightly grainy texture similar to fine semolina.
4
Ferment the Batter
Pour the ground batter into a large, non-reactive bowl, ensuring it's only filled halfway to allow room for rising.
Add the salt and the activated yeast mixture to the batter. Mix everything thoroughly with a clean hand or a spatula for about a minute.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free location (like an oven with the light on) to ferment for 8-12 hours, or overnight. The batter should double in volume and have a pleasant, fermented aroma.
5
Steam the Sannas
Once fermented, avoid stirring the batter vigorously to retain the air pockets. Give it a very gentle fold.
Prepare your steamer by adding water to the bottom and bringing it to a boil. Grease your idli molds or small steel bowls (vatis) with a little oil.
Gently pour the batter into the greased molds, filling them about 3/4 full.
Place the molds in the steamer, cover, and steam on medium-high heat for 12-15 minutes. To check for doneness, insert a toothpick into the center of a sanna; it should come out clean.
6
Serve
Turn off the heat and let the steamer stand for 5 minutes before opening the lid. This prevents the sannas from deflating.
Carefully remove the molds from the steamer and let them cool for another 2-3 minutes.
Use a wet spoon or knife to gently loosen the edges and demold the sannas.
Serve the warm, fluffy sannas with spicy Goan curries like Sorpotel, Vindaloo, or Chicken Xacuti.
