Goan Chicken Vindaloo with Vegetables

 This recipe is a spicy, hot, robust curry and a plant based variant of the traditionally made Vindaloo from the Portuguese Goan recipe. This fiery curry is made with chicken, button mushrooms, potatoes, carrots and a vindaloo

paste made from red chillies, spices and herbs. Please like and subscribe my link given below: Video link https://youtu.be/hWTS5OTlx8c Enjoy! Parsans Kitchen

Important Cooking Tips:

You can use mushrooms while making the vindaloo, sauté or fry the mushrooms and set aside. Once you have fried the masala paste well, add water and let it simmer. Then you add the fried mushrooms and potatoes and simmer for a few minutes so that the mushrooms absorbs the flavors of the vindaloo paste.

Use Kashmiri red chilies, but you could use any kind of red chilies or even a combination of red chilies.

The vindaloo can also be made with veggies like aubergines, cauliflower, mix veggies and also tofu and paneer. If using tofu or paneer, then marinate the tofu/paneer with the vindaloo paste for 45 minutes to 1 hour.

You could also use unripe jackfruit that has been steamed or boiled or sautéed to make this vindaloo recipe.

Reduce the number of chillies if you want the vindaloo to be less spicy.

You could add less water for a slightly thicker consistency in the curry.

 

Prep Time: 20 minutes 

Cook Time: 40 minutes 

Total Time: 1 hour 

Course: Main Course

Cuisine: Goan, Portuguese

Servings: 4 persons

 

Ingredients:

 

For the vindaloo masala:

7 to 8 Kashmiri red chilies - deseeded

Half cup hot water - for soaking red chilies

1 tbsp coriander seeds

Half tbsp cumin seeds

4 to 5 cloves

2 cinnamon sticks - each of 1 inch

8 to 10 black peppercorns

1 inch ginger - peeled & roughly chopped

6 to 7 garlic cloves - small to medium sized, peeled & roughly chopped

Half tsp turmeric powder

1.5 tbsp regular vinegar

Half tsp sugar

5 to 6 tbsp water - for grinding or add as required

For vindaloo curry:

500 grams Chicken, legs or boneless chicken cut into bite pieces

200 grams button mushrooms - rinsed and chopped

2 Carrots (Gajjar), diced (optional)

2 Tomatoes diced

1 Onion, diced

4 Dry Red Chillies

5 cloves Garlic

1 inch Ginger

Quarter cup White Wine vinegar

1 tsp Mustard seeds (Rai/ Kadugu)

4 Cloves (Laung)

2 Cardamom (Elaichi) Pods/Seeds

1 tsp Cinnamon Powder (Dalchini)

Half tbsp Whole Black Peppercorns

1 tbsp Cumin seeds (Jeera)

Salt as per taste

Oil as required

 

Method: 

To begin making the Chicken Vindaloo, soak the whole chilies, garlic cloves and ginger in white wine vinegar for about an hour, till the chillies soften. Grind to a paste in a grinder.

 

Smear the chicken pieces with the prepared chilli paste. Cover and marinate in the fridge for about an hour.

 

To make the vindaloo masala, in a small skillet dry roast the spices - cloves, whole cardamom, cinnamon powder, peppercorns, cumin on low heat till fragrant. Turn off the heat, and allow the spices to cool down.  

Once cool, transfer to a mixer jar and grind to a fine powder. 

In a heavy bottom pan, heat oil and sauté mustard seeds.

Add the potato cubes and sliced carrots (optional) till golden. Place then on paper towels and set aside. Add chopped mushrooms, and 1 to 2 chopped green chillies.

Sauté the mushrooms on medium heat. Keep stirring the mushrooms until all the water or liquids in the pan dries up and set aside.

Then in the same pan, add the chopped onions. Sauté till they become translucent and are softened.

At this stage, add the marinated chicken along with all the juices and liquid in the pot.

Fry the chicken until it is well coated in the masala. Add the vindaloo masala and salt, fry further for 2 minutes.

Add the vegetables.

Add one cup of water, cover and cook till chicken is cooked through and the gravy is thick. Garnish with coriander.

 

Serve Goan Chicken Vindaloo with Vegetables along with Whole Wheat Lachha Paratha, roti or Steamed Rice and a salad of your choice for your weekend meal.