Chicken Vindaloo. A recipe for the popular spicy Indian dish, this spicy, tangy curry is a quick and easy kitchen staple. My version is wonderfully fiery, though you can easily adjust the heat and. Learn how to make Chicken Vindaloo at home with chef Varun Inamdar only on Get Curried.

Easy and authentic chicken vindaloo Vindaloo comes from a Portuguese dish "Carne de Vinha d'Alhos," which literary means a dish made. Vindaloo or vindalho is an Indian curry dish based on the Portuguese dish carne de vinha d'alhos which is popular in Goa, Vasai, the Konkan, Kerala and other parts of India. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, and is often regarded as a fiery. You can have Chicken Vindaloo using 15 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chicken Vindaloo

You need 300 gm of chicken fillets - cubed.
It's 2 of large onions - peeled and sliced.
You need 4 tbs of oil.
It's 1 of green chilli (2 for full strength), slit at the top.
It's 3 cloves of garlic, chopped.
It's 1 tbs of ginger, grated.
It's 2 tbs of dessicated coconut.
It's 1 tbs of coriander leaves, chopped.
You need 100 ml of natural yoghurt.
You need 1 tsp of garam masala.
You need 1 tsp of turmeric.
It's 2 tbs of vinegar.
Prepare 1 tsp of chilli powder.
It's 25 gm of butter.
Prepare 1 tsp of salt.

A divine East Indian recipe for chicken,easy and delicious! Chicken Vindaloo. this link is to an external site that may or may not meet accessibility guidelines. Authentic Goan Chicken Vindaloo made in the Pressure Cooker or Instant Pot. Enjoy this dairy-free and gluten-free Chicken Vindaloo with rice or naan for a satisfying dinner!

Chicken Vindaloo instructions

Warm the oil and butter in a saucepan, add onions, green chillies, cook for 3-5 minutes until soft.
Add the garlic, ginger, salt turmeric, chilli powder and stir fry for 3 minutes.
Add the chicken and increase the heart to seal the juices and cook for 3 minutes.
Take the saucepan of the heart and add vinegar and yoghurt one spoonful at a time, mix and add 200ml water.
Cover and simmer for 20-25 minutes.
Remove the life and boil vigorously until the gravy thickens then add coconut, garam masala, and coriander leaves.
Cook for 5 minutes and serve with fitted rice.

This tangy, spicy curry from Goa, India, has roots in vinh d'alho, a stew brought to the region by Portuguese colonists. Now an Indian restaurant staple, it comes in countless. BTW: Chicken Vindaloo is actually a Portuguese dish introduced to India by Portuguese settlers. Vindaloo is practically the only thing my husband ever orders when we get Indian food, because he. Chicken Vindaloo is my favorite of the Indian Curry dishes.