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I first ate Goan Chicken Vindaloo in Goa, India. I was so excited to try the dish from the source. As a Brit, I'd long since given up ordering it from restaurants due to the sheer amount of horrendously over-spiced let downs I'd had in the past. My version is spicy, but it's also not over spiced - it's one of my 10 Best Chicken Curry Recipes. Discover why...

Not too hot to handle.

Any good Indian chef has told me the same thing. Vindaloo is hot, but not ridiculously hot. The spice is cooked into the curry to create a balanced, complex level of heat. A good Indian chef friend of mine, complained that a lot of lazy chefs add chilli powder at the end to meet the customer's spice limits. "This would never happen in India!" he exclaimed. "You get what you get and you can spice it further with fresh chilli."

With that said, my Vindaloo is hot, but completely manageable. You can strip back the chilli content if you like obviously. If you ARE looking for a spice challenge, why not try the mighty Balti Lamb Phal - a deliciously challenging curry to cook AND eat!

The Chicken Vindaloo is a distinctive sour curry.

Vindaloo has a distinctive and wonderfully pronounced sourness. This comes from the use of vinegar which is added near the end of cooking to keep its sharpness. Back in Goa, the pork Vindaloo I ate used copious amounts of coconut vinegar. It was incredibly sour - but utterly delicious! My version uses less vinegar and I substitue coconut vinegar with apple cider vinegar, but still retains the sourness. Again, you can dial this up or down as you like. The vibrant red colour for the vindaloo is thanks to in part, the wonderfully mild but richly coloured Kashmiri chilli powder - the most prized chilli powder in India.

In summary, Vindaloo is a triumph! One of the tastiest curries from the South India and a national treasure. If you're looking for a curry to remember that's easy to cook at home, the vindaloo is most definitely on the hot list!

What is Vindaloo?

The word Vindaloo is a derivative of the Portuguese 'vinha d'alhos' which means with wine and garlic. The Portuguese brought this method of cooking to the South of India in the 15th Century. In hot temperatures of India wine became vinegar, then coconuts became vinegar, which is what gives the sauce a sour note. It's traditionally a dryer curry sauce which clings to the meat, most commonly pork, but chicken is widely used too.

Is Vindaloo spicy?

Yes, typically Vindaloo curries are spicy. However, the Vindaloo gets a bad reputation from some of the curry houses in England where the spice is dialled up to ridiculous levels to cater to inebriated British drinkers. These guys think a sign of masculinity is to compete with one another to endure spiciest curry! A good quality vindaloo is spicy, but not inedibly so.

What's the best vinegar to use for vindaloo?

In Goa they use Coconut Vinegar - this is hard to come by outside India, but apple cider vinegar is the closest match. White vinegar is also a fair substitute.

How to make Goan Chicken Vindaloo

Goan Chicken Vindaloo

Goan Chicken Vindaloo

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