Recipe For Goan Chicken Vindaloo With Kerala Twist

goan chicken vindaloo


Chicken – 1 kg

Salt to taste

Turmeric powder – 1/2 tea spoon

Vinegar – 3 table spoon

Bowl 1

Kashmiri Red chilies – 15

Cumin – 1 tea spoon

Black pepper corns – 1 1/2 tea spoon

Cloves – 3-4

Cinnamon – 1 stick

Star Anise – 1 or 2

Bowl 2

Onion sliced – 3

Tomato chopped – 1 or 2

Garlic – 3-5 cloves

Ginger – a small piece


Clean and cut the chicken into 2 inch pieces  and  apply salt and set aside for 30 minutes.

Meanwhile Soak all the ingredients in Bowl 1 in water for 15-20 minutes.

Heat oil in a pan add sliced onions and ginger and garlic , saute for 7-8 minutes and add tomato , saute well for another 3-4 minutes . Remove from flame . Grind this with all the soaked ingredients( Bowl 1) , turmeric and vinegar to a paste.

Transfer this to a cooking pot , add salt marinated chicken , and 1/2 cup of water , cook covered till done, for like 30 minutes. Uncover and let simmer for 5 minutes. Adjust the consistency of the gravy by simmering.

Note :-

You can omit Tomato and make it or  add 1 more table spoon vinegar .

Adjust the number of chilies as per your heat level.

Enhanced Spicy taste : You may marinate the chicken pieces with a grounded paste of chilli powder, turmeric powder, ginger, garlic, lemon juice, cloves and cinnamon and allow it to stand for 3 hrs. You may directly add this marinated chicken to the grinded masala.


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