Vindaloo is a legacy of the Portuguese to Anglo-Indian Cuisine. Every community in India has their own version and recipe for Vindaloo. Vindaloo was traditionally made with Pork, but it can be made with any type of meat or even vegetables. Vindaloo is not as thick as a Korma and it does not have as much gravy as other curries. It tastes wonderful if eaten a day or two after it is cooked since the vinegar and other flavours soak into the dish. The pungency of the dish can be reduced or increased according to taste by adding or lessening the chillie powder. However, care should be taken not to lose the vinegar flavour, because Vindaloo get its special taste only because of the vinegar in it. It can be prepared with meat, pork, poultry, seafood, also vegetables such as brinjals, potatoes, peas etc).
Serves 6 Preparation Time 45 minutes
1 kg chicken jointed and cut into medium pieces
2 big onions chopped
3 medium potatoes boiled, peeled and cut into quarters (optional)
3 tablespoons oil
Salt to taste
1 teaspoon mustard powder or paste
2 teaspoons chillie powder
2 teaspoons cumin powder
2 teaspoons garlic paste
½ cup vinegar
½ teaspoon turmeric powder
Marinate the chicken with the chillie powder, turmeric powder, cumin powder, mustard powder, salt and half the vinegar. Keep aside for half an hour.
Heat the oil in a suitable pan and fry the onions till golden brown. Add the garlic paste and fry well. Add the marinated chicken, and fry well till the oil separates from the mixture. Add the remaining vinegar and mix well. Add a little water depending on how much gravy is required. Cover and cook on low heat till done. Just removing from the heat, add the boiled potatoes and mix once so that the potatoes are covered with the gravy.
The dish should be a lovely red colour. Serve with hoppers, bread, rice or chapattis.
Please note: Adding potatoes is optional. You could add potatoes to the Vindaloo only if desired by you. (If cooking in a pressure cooker, turn off the heat after 2 whistles).
Vindaloo always tastes better the next day when the flavours and vinegar have soaked into the meat