Vindaloo is a Indian Curry based on a famous Portuguese inspired dish that roughly translate to "meat marinated in garlic and wine". This Spice blend is most popular in parts of Western India. Vindaloo is famous from its heat and color, and offered at nearly every curry house you come across!
This spicy and slightly tangy curry was brought to the region by the Portuguese. It was traditionally made with pork but now versions using chicken, prawns, and lamb are also popular. For instance, we will be using chicken today!
Vindaloo is a hot and spicy curry that has acidic and vinegar-tinged notes. It has a bright red color and all these together make it different from other Chicken curries.
This meal is best served with Indian steamed basmati rice. For a wholesome Indian meal and easy weeknight dinner, I recommend the following recipes.
1 whole chicken, cut into 8 pieces (skin removed)
1 onion (chopped)
1 tablespoon tomato paste
Salt to taste
2 tablespoons of Vindaloo Curry
2 cans of coconut milk
1/2 cup of Chicken or vegetable stock
Wash and pat dry the chicken pieces and sauté in a large sauce pan on med-high heat.
Then add the rest of your ingredients; vindaloo curry, coconut milk, stock onion, and tomato paste
Simmer on stove top. The sauce will reduce and thicken slightly. Salt to taste. Serve over rice or baby spinach.