Monday, October 7, 2013

Chicken Vindaloo

Don't you think this Chicken Vindaloo should join the rest of the Portuguese/Eurasian and most probably even those Nyonya dishes I have already shared with all of you (Devil's CurryChicken Devil Curry, Devilled Prawns & Pada Salt Fish Pickle)? If you are asking me, I am definitely not in denial and let me reassure you that Chicken Vindaloo must be listed alongside. Spices and herbs are the central ingredients for Portuguese/Eurasian and Nyonya dishes and we must also consider the Penang Nyonya (Penang Acar & Penang Curry Mee) clan as in Malacca, though I can't conclude on the rest two. Regardless, when we speak about cuisines from any of these clans, we must expect the big, bold and profound tastes.

Spiciness, sweetness, sourness and saltiness (Nyonya Steamed Fish, Nyonya Lam Mee, Nyonya Curry LaksaNyonya Assam Fish Curry & Nyonya Fish Sambal) obviously are the profoundness and all of these tastes coming together as one revelation and explosion of true and true sumptuousness. Chicken Vindaloo too is a stealer. Packing a major punch (Goan Prawn Curry, Portuguese Potato Soup & Pineapple Salted Fish Curry) of spiciness from the role play of rempah/spice paste which is definitely the main highlight for putting Chicken Vindaloo to the forefront. Chicken Vindaloo? What else I should tell you except it will sincerely be your Portuguese/Eurasian food calling (Mee Siam, Sambal Udang Petai, Rendang Ayam, Asam Pedas, & Kerabu Mangga).

1 medium size (about 500g) chicken - cut into bite sizes.
1/2 tbsp ginger paste
1/2 tbsp garlic paste
6 shallots - sliced thinly
1 tbsp vinegar (or as per taste)
1/4 cup oil
Salt for taste

For the spice paste/rempah
10 dried chillies (or as per taste)
1 tsp cumin seeds
1 tsp black mustard seeds
1 1/2 tsp black pepper seeds
2-3 cardamom (remove skin)
3 cloves
1 stick cinnamon
1 tsp turmeric powder
"* dry fry and ground/blend to a thick paste
Sauté shallots in heated oil.
Add ginger, garlic and spice paste.
Cook over low heat while stirring till aromatic and oil splits.
Put in chicken, pour enough water and stir.
Simmer and cook till chicken is cooked and gravy thickens up.
Add vinegar and season with salt.
Stir a couple of times and dish out.  


  1. This looks so yummy..:-) I love this Goan curry though I like the pork vindaloo a bit more

  2. great dish! love this type of spice curry. It complements plain rice very well.

  3. Love this dish....i love lamb vindaloo and now its time to try Chicken vindaloo... :-)

  4. nice post..looks delicious..

    my recent one :

  5. Wow, Nava, this is very yummy. I need extra rice for this :)

  6. Love vindaloos of most types :) Yours look so delish Nava. The Mutton Devil Curry and Egg Vindaloo also looks yum!

  7. This must be a great dish, i have never had this before.

  8. Very flavorful and mindblowing chicken Vindaloo, I love chicken vindaloo, Mutton devil curry and egg vindaloo looks super delicious....

  9. both chicken and eggs lookz very delicious and mouth watering :)

  10. Awesome recipe........cant tell u how much I want to have it now......and its really so unfair to post such tantalizing recipes during Navratri..........

  11. Chicken vindaloo is definitely a dish I turn to when I have meat lovers home for dinner. Never ceases to impress with it's flavors. The color of the dish looks so good.

  12. Never got an opportunity to taste this...thanks for sharing this...

  13. Looking at all these yummy dishes, i wish i was a non vegatarian
    Keep in touch,

  14. Egg Vindaloo looks tempting.. Thanks for introducing a new recipe..

  15. This chicken looks fabulous Nava...I only had this dish in restaurants...thanks for the recipe.
    Have a wonderful week ahead :D

  16. This looks yummy.need to try the egg version.

  17. hope to try out one of these days.

  18. uff... that looks so spiced up... yum...

  19. With all these spices listed, this sounds delicious.. Must be a great dish.. Bookmarked it for trying Nava :-)

  20. I love the mix of spices in vindaloo. I have made the pork version but not this one. Looks really good, Nava!

  21. This is on my must try list, esp as your version is with chicken.

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  23. I will have all of them! Nava you really have a way with currys...if your pictures are put up in a restaurant menu, every single one of them will have takers. I've eaten pork vindaloo several times from a colleague who used to bring it to work but never had the recipe. I would love to try out this one.

  24. Looks so delicious and flavourful


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