This curry is popular in regions of Goa. The name vindaloo is derived from portuguese dish “carne de vinha d’alhos” 

Ingredients :

1. Chicken / Kozhi

2. Onion / Vengayam – 1 cup

3. Potato / Urulai Kizhangu – 1 cup

4. Ginger and Garlic / Inji Poondu – finely chopped

5. Grated Coconut / Thuruviya Thengai

6. Red Chili’s / Kaaintha Milagai – 8/10

7. Cinnamon, Cardamom, Cloves / Ilavanka Pattai, Yelakkai, Krambu

8. Pepper Cons / Milagu

9. Turmeric Powder / Manjal Thool

10. Vinegar

11. Sugar / Chakkarai

12. Coriander Leaves / Kothamalli Ilai

13. Pepper Powder

Method :

* Cut the chicken to small cube size pieces and add little pepper powder and salt

Masala Paste Preparation :

1. Mix ingredients like red chili’s, ginger, garlic, grated coconut, cinnamon, cardamom, cloves, pepper cons, turmeric powder and vinegar together. And let all the ingredients soak in the vinegar of 1/2 hr

2. Then grind them to a fine paste

* Now add this paste to the chicken mix well and marinate the chicken for atleast 1/2 hr

Curry Preparation :

1. Take a pan add oil and heat it, add mustard seeds, let it splutter

2. Now add ginger (minced) , onions,and potato, saute it well. Add little salt

3. After sauteing add the marinated chicken, saute it for 5 minutes

4. Then add sugar mix well, Add sufficient amount of water and cook the curry for 20-25 minutes/ until the chicken gets well cooked

5. Garnish with coriander leaves and the recipe is ready