Recipe: Goan Chicken Vindaloo

Udupi Today Media network


A fiery and tangy chicken curry with a tomato and tamarind gravy from Goa.




250 gm boneless chicken


turmeric powder

butter; all to taste

Vindaloo Masala

fenugreek seeds and cumin seeds in equal proportions

Main preparation

4 tbsp olive oil

4 tbsp chopped shallots

1 1/2 tsp ginger garlic paste

1/2 tsp red chilli powder

1/2 tsp turmeric powder

1/2 cup tomato puree

salt to taste

1 1/2 tsp vindaloo masala

3 tsp tamarind water

coriander leaves to garnish



Marinate the chicken with salt and turmeric powder.

Saute the marinated chicken in butter for about 10 minutes. The chicken is ready.

For the Vindaloo masala, roast the fenugreek seeds and the cumin seeds in an open pan and then grind them together to a masala. Vindaloo masala is ready.

For the main preparation, heat oil in pan. Add chopped shallots, ginger garlic paste, red chilli powder , turmeric powder, tomato puree, salt, chicken, vindaloo masala and tamarind water.

Mix it well. Vindaloo chicken is ready. Garnish with coriander leaves and serve hot with rice.



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