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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.
For 4 servings
Prepare the Vindaloo Paste
Marinate the Chicken
Cook the Curry Base
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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.
This goan recipe takes 75 minutes to prepare and yields 4 servings. At 399.35 calories per serving with 29.34g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Vindaloo
Rest and Serve
For a more traditional version, substitute the chicken with 500g of boneless pork shoulder, cut into cubes. The cooking time may need to be increased to ensure the pork is tender.
Use 500g of lamb stew meat instead of chicken. Brown the lamb well and increase the simmering time to 45-60 minutes or until the lamb is fork-tender.
Replace the chicken with a combination of firm tofu, paneer, chickpeas, and mixed vegetables like bell peppers and carrots. Add the paneer or tofu in the last 10 minutes of cooking to prevent it from breaking apart.
This dish is rich in spices like turmeric (containing curcumin), ginger, and garlic, all of which are known for their potent anti-inflammatory properties that can help reduce inflammation in the body.
The capsaicin in the red chilies can provide a temporary boost to your metabolism, which may aid in calorie burning.
The blend of whole spices like cloves, cinnamon, and peppercorns, along with garlic and ginger, provides a high dose of antioxidants that help protect your cells from damage.
Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle mass, and keeping you feeling full and satisfied.
A single serving of this Chicken Vindaloo (approximately 1 cup or 350g) contains around 420-450 calories. This can vary based on the amount of oil used and the size of the chicken and potato pieces.
Chicken Vindaloo can be part of a healthy diet in moderation. It's rich in protein from chicken and contains numerous beneficial spices like turmeric, ginger, and garlic, which have anti-inflammatory properties. However, it can be high in sodium and fat depending on preparation. To make it healthier, use less oil and serve with brown rice.
To reduce the heat, decrease the number of hot dried red chilies (like Guntur or Byadgi) and use only the milder Kashmiri chilies. You can also deseed all the chilies before soaking them, as the seeds contain a lot of the heat.
Vindaloo has its roots in the Portuguese dish 'carne de vinha d'alhos' (meat in wine and garlic), which was brought to Goa, India. The Goans adapted it by adding local spices and substituting palm vinegar for the red wine, creating the fiery and tangy curry we know today.
Absolutely! Vindaloo is an excellent dish to make ahead. The flavors actually deepen and improve overnight. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Chicken Vindaloo pairs wonderfully with plain steamed basmati rice, which helps balance the intense flavors. It's also traditionally served with Goan pao (a type of bread roll) or naan bread for scooping up the gravy. A cooling cucumber raita on the side can also provide a pleasant contrast to the heat.