With Vindaloo de Goa
Our Vindaloo de Goa masala is a spice blend recipe that goes back generations, and handed down within families, and is a tribute to true Goan ingenuity. Traditionally, Pork is the meat used for Vindaloo but chicken, mutton, beef and vegetables are also common fare and these variations are also very popular. This authentic recipe below is for cooking chicken as an everyday fare and hence the heat is toned down. You can add chillies or pepper to adjust the heat as you prefer. The following step by step illustrated method will lead you to a simple but delicious Chicken Vindaloo the way it continues to be made in Goan homes generation after generation. Like all our other masalas, this masala too does all the hard work, needing little or no added ingredients, and makes Goan food accessible, desirable and simple to make, allowing you to be not only an expert in Goan cooking without spending too much time in the kitchen but also a connoisseur of traditional Goan cuisine. Enjoy.
What you need:
- Chicken (cut in medium pieces) 300 g
- Onion 1 medium
- Tomato 1 medium
- Ginger garlic paste 1 tsp
- Turmeric powder 1/2 tsp
- Salt to taste
- Coriander leaves to garnish
- Oil for cooking
- The Women of Fatorda Vindaloo de Goa masala
Step 1 – Marinate the chicken with 1/2 tsp of turmeric powder, 1 tsp of ginger-garlic paste, and salt. Set aside for at least an hour; the more the better. Slice the onion and chop the tomato.
Step 2 – Heat a thick bottomed vessel and add 2-3 tbsps of oil. Coconut oil is traditional, but you can use any cooking oil.
Step 3 – When the oil is hot, add the onions along with a little salt and stir.
Step 4 – Sauté the onions until they become brown slightly.
Step 5 – Add the chopped tomato and stir.
Step 6 – Cook until the tomato cooks, you can mash them for a better blend.
Step 7 – Lower the flame and add 1 tbsp heap of the Vindaloo masala paste and stir in. You can add couple of tbsps of water to better mix and balance the spice.
Step 8 – Fry the mixture for 2-3 minutes or until the oil is released.
Step 9 – Bring the flame back to medium and then add the chicken pieces.
Step 10 – Stir continuously to mix the chicken throughly so that they are coated with the gravy.
Step 11 – Add 1 cup of hot water. Mix throughly.
Step 12 – Bring it to boil. Cook covered for about 5-7 minutes.
Step 13 – Remove the lid to add 1/2 tsp of freshly ground pepper, stirring it in.
Step 14 – Add some freshly cut coriander leaves for garnish.
Step 15 – Switch of the flame and let it rest for 5 minutes.
Step 16 – Your Chicken Vindaloo is ready. Serve with Poi (Goan bread), rotis or rice.
Note – Our Vindaloo De Goa is a very versatile spice blend and can be used to create a host of curries depending on your imagination. The purpose of the masala is not to just follow tradition but find interesting innovations that introduce us to new flavours and tastes. In this recipe, you can avoid the onions and the tomatoes and still the Vindaloo will taste excellent. Also adding potatoes or other root vegetables and rhizomes changes the personality of the dish though the fundamental character of Vindaloo remains unchanged. Vindaloo with seafood is also a worthwhile try, and our masala tastes superb with shellfish like prawns and crabs. But then, your imagination is the only limit. Do let us know of your efforts at firstname.lastname@example.org and we’ll feature your recipe on our website. You can upload your recipe here.