Category, , DifficultyBeginner

A sweet, sour and medium hot Indian curry, very popular in Goa. This pickle like mustard flavorful curry is an all time favorite.

Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins

 850 g Chicken
 1 Onion
 4 cloves Garlic
 1 Tomato
 salt
Vindaloo Paste
 10 teaspoon Chilli Flakes
 1 Onion
 4 cloves Garlic
 2 tablespoon Root Ginger
 1/4 teaspoon Cumin
 1 teaspoon Fennel Seeds
 1 teaspoon Coriander Seeds
 2 - 3 Cloves
 1 teaspoon Cinnamon
 1/2 teaspoon Mustard Seeds
 5 tablespoons Vinegar
 1/2 teaspoon Xylitol Sweetener
 1/2 tablespoon Black Pepper
 1/2 teaspoon Turmeric

1

soak red chillis and mustard seeds in vinegar for overnight or 3-4 hours.

2
3

Clean, wash and chop, garlic, ginger and onion. keep aside

4
5

Heat a non-stick pan and dry roast fenugreek seeds, cumin seeds, cloves and cinnamon. Transfer this to a processor and grind into a smooth powder. Add the soaked red chilies and mustard seeds (including the vinegar), chopped garlic, ginger and onion.

6
7

Grind everything into a smooth paste

8
9

clean and cut the chicken into medium pieces and marinate with vindaloo paste, turmeric, pepper powder, sweetener and salt. Cover and refrigerate overnight (minimum 3-4 hours).

10
11

Finely chop Onion and garlic. Slice tomatoes

12
13

Heat oil in a pot, saute chopped garlic until light brown.

14
15

Add the chopped onion and saute well until onion become light brown

16
17

Add the marinated chicken pieces and cook for 5 minutes.

18
19

Add the tomatoes and saute for 2-3 minutes. Add sufficient amount water(approximately 3/4 cup)

20
21

Cover and cook on a medium-low heat until chicken cooked well and the gravy become thick.

22
23

Serve with your favorite sambals and naan bread

Ingredients

 850 g Chicken
 1 Onion
 4 cloves Garlic
 1 Tomato
 salt
Vindaloo Paste
 10 teaspoon Chilli Flakes
 1 Onion
 4 cloves Garlic
 2 tablespoon Root Ginger
 1/4 teaspoon Cumin
 1 teaspoon Fennel Seeds
 1 teaspoon Coriander Seeds
 2 - 3 Cloves
 1 teaspoon Cinnamon
 1/2 teaspoon Mustard Seeds
 5 tablespoons Vinegar
 1/2 teaspoon Xylitol Sweetener
 1/2 tablespoon Black Pepper
 1/2 teaspoon Turmeric

Directions

1

soak red chillis and mustard seeds in vinegar for overnight or 3-4 hours.

2
3

Clean, wash and chop, garlic, ginger and onion. keep aside

4
5

Heat a non-stick pan and dry roast fenugreek seeds, cumin seeds, cloves and cinnamon. Transfer this to a processor and grind into a smooth powder. Add the soaked red chilies and mustard seeds (including the vinegar), chopped garlic, ginger and onion.

6
7

Grind everything into a smooth paste

8
9

clean and cut the chicken into medium pieces and marinate with vindaloo paste, turmeric, pepper powder, sweetener and salt. Cover and refrigerate overnight (minimum 3-4 hours).

10
11

Finely chop Onion and garlic. Slice tomatoes

12
13

Heat oil in a pot, saute chopped garlic until light brown.

14
15

Add the chopped onion and saute well until onion become light brown

16
17

Add the marinated chicken pieces and cook for 5 minutes.

18
19

Add the tomatoes and saute for 2-3 minutes. Add sufficient amount water(approximately 3/4 cup)

20
21

Cover and cook on a medium-low heat until chicken cooked well and the gravy become thick.

22
23

Serve with your favorite sambals and naan bread

Chicken Vindaloo