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Vindaloo is a spicy, sweet and sour goan curry.

This East Indian dish, actually

brought by the Portuguese to India. Meat cooked in thick onion gravy with a blend
of spices.

1 lb Chicken (1/2 kg approx, cut into small pieces)
2 tsp Vinegar
tsp Turmeric powder
1 tsp Red chilli powder
1 tsp Coriander/dhania powder
tsp Salt
3 nos Cloves
3 nos Cardamon
3 nos Cinnamon stick (small)
1 tsp Black peppercorns
1 tsp Cumin seeds
1 tsp Mustard
1 inch Ginger
3 clove Garlic
6 nos Shallots (sambar onions)
2 nos Onion (finely chopped)
2 nos Bay leaf
2 nos Green chilli
4 stks Coriander leaves (for garnishing)
5 tsp Oil
tsp Salt (or to taste)
1 tsp Sugar


Wash, cut and marinate chicken with ingredients from table-1 and set aside.

Grind to a fine paste using all ingredients from table-2 and keep this aside too.

Now heat oil in a saucepan saute bay leaves, onions and green chillies until golden
brown. Add marinated chicken to this brown them slightly then, followed by the
vindaloo paste, salt and sugar. Fry everything on low flame until the oil
separates. Garnish with coriander leaves. Its that simple.