This delicious curry is a popular dish in Goa, India and is made using red chilies and vinegar. Inspired by a dish from Portugal, this curry has an amazing flavor profile.

The name Vindalho comes from Vin or Wine and Alho or Garlic. Contrary to popular belief, Aloo does not mean potatoes and potatoes are not added to this dish. The Portuguese sailors carried their meat in a mixture of wine and garlic to preserve the meat. Wine over time turns to Vinegar and the basic flavour profile of this dish was born. The residents of Goa however spiced it up with chillies and other spices and Vindaloo as we know it today became our most treasured dish. And if you like to pronounce it right, it’s Vin-Daa- luuu not Vin-de-loo.

The name Vindalho comes from Vin or Wine and Alho or Garlic. Contrary to popular belief, Aloo does not mean potatoes and potatoes are not added to this dish. The Portuguese sailors carried their meat in a mixture of wine and garlic to preserve the meat. Wine over time turns to Vinegar and the basic flavour profile of this dish was born. The residents of Goa however spiced it up with chillies and other spices and Vindaloo as we know it today became our most treasured dish. And if you like to pronounce it right, it’s Vin-Daa- luuu not Vin-de-loo.

Chicken Vindaloo

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Ingredients
  

  • 20 Red dried Kashmiri Chillies
  • 1 inch stick of cinnamon
  • 6 cloves
  • 1 tsp cumin seeds
  • 1/4 tsp black mustard seeds
  • 10 peppercorns
  • 1/2 tsp turmeric
  • 6 cloves garlic
  • 1 inch stick of ginger
  • 1/4 cup Goa vinegar sub Red Wine Vinegar or Malt Vinegar
  • 1 kg 2.2 pounds bone in Chicken thigh meat
  • 1 cup ground Onion
  • 1 cup pureed Tomato
  • 8 oz Water

Instructions
 

  • Add the masala to the Chicken and this needs to be marinated and left in the fridge for 24 hours
  • Puree one cup of red onion
  • Heat some oil and saute the onion paste and cook this for a few minutes to cook off all the raw onion taste
  • Add the Chicken and and all the red masala marinade
  • Give it a really good stir, cover and allow to cook
  • Add the Tomato puree and the Water
  • Add salt to taste, cover and cook on low for 30 – 40 minutes till the Chicken is done
  • Add more water as the gravy starts to thicken if required