Goan Chicken Vindaloo

If there is one state in India that knows how to have fun, it has to be Goa. A Portuguese colony, the beach city-state has many influences to its culture. Vindaloo, one of its most famous curries is inspired by wine, vinegar and garlic. Its spicy but has that balance that comes from vinegar and jaggery. Perfectly lipsmacking!

Ingredients (serves 3-4)

1 full chicken cut in medium size piece (800 gms)

3 large onions
1 tbsp garlic ginger paste
3/4 tsp mustard seeds
1 tsp coriander powder
1/4 tsp turmeric powder
salt as per taste
3 tbsp white wine vinegar
1 tsp jaggery / brown sugar

Dry roast masala
3/4 tsp fenugreek seeds
3/4 tsp cumin
7-8 red chilli
2 cardamom
1 inc piece of cardamom
1 tsp black pepper corn


1. Add jaggery/ brown sugar to vinegar and let it rest for 15 mins

2. Saute onion in 2 tbsp oil and let it caramelize. Grind onion into a smooth paste.

3. Dry roast all spices and grind them into fine powder.

4. In a pan, heat oil and add mustard seeds to it. As they sizzle, add coriander powder, turmeric and salt to it.

5. Add chicken to pan and cook on high till it gets brown from both sides (3-4 mins)

6. Remove chicken from pan and in same pan, add 2 tbsp oil and add onion paste to it.

7. Add ginger garlic paste and dry roast masala mix. Let it cook for 2-3 mins on low

8. Now add vinegar and jaggery to the pan.

9. Add chicken and 1 1/2 cup of water and let it cook on slow once the water boils till gravy gets thick.

Serve hot with rice / roti


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This blog is from the kitchen of Neha Gupta and Mridul Karkara. We go about our days pretending to be HR Managers and Business Consultants respectively, though in reality, just thinking about our next big meal! This food blog is a representation of our experiments in the kitchen and for the simple joy of cooking and sharing!

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