The document provides an authentic Indian chicken vindaloo recipe, detailing its origins from the Portuguese dish carne de vinha d'alhos and its popularity in regions like Goa. It includes a list of ingredients, preparation instructions, and mentions alternative chicken curry recipes. The cooking process involves creating a spice paste, boiling chicken, and allowing it to rest before serving.

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Chicken Vindaloo Recipe
The vindaloo curry is an Indian curry based on the original
Portuguese dish Carne de vinha d'alhos which translated
means "meat in garlic wine marinade". This dish is popular
all over the world now but more so in the region of Goa,
the surroundingKerala, Konkan and many regions of India.
10 mins 20 mins 30 mins
Main Course Indian 4 People 800 kcal
INGREDIENTS
½ Kg Chicken
2 large Onions
15 Kashmiri Red Chillies
6 Garlic Cloves
1 tsp Turmeric Powder
1 tsp Cumin seeds
1 inch Ginger
1 inch Cinnamon
½ cup Malt Vinegar
3 cups Water
INSTRUCTIONS
1. Dice 2 large onions and add them to a blender. Add in the garlic, ginger, cinnamon sticks,
peppercorns, cloves, cumin seeds, turmeric powder, salt and dried red chillies. Grind it into
fine paste.
2. Add malt vinegar and grind it into a fine paste.
3. Add the water to a pan and bring to the boil. Add the chicken pieces and paste and mix it
well.
4. Cover it with a lid and let it cook for 20 to 30 minutes.
PREP TIME COOK TIME TOTAL TIME
COURSE CUISINE SERVINGS CALORIES

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5. Turn off the flame and let the chicken rest for 15 minutes.
6. Chicken Vindaloo is ready to be served.
NOTES
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Chicken Vindaloo Recipe
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