September 09, 2004
Goan-style Chicken

Otherwise known as “vindaloo” style. This is probably NOT like the stuff that’s labelled “vindaloo” in the ready-cook meals section of the supermarket - and probably NOT like the “vindaloo” that English pub-goers order at the Indian restuarant after pub closing time.

The vindaloo style of cooking probably originated in the Indian state of Goa - and is probably best described as Indian/Portuguese fusion. It is more of a fiery hot “sweet and sour” - but with less sweet - and the use of an medley of spices that includes cloves, cinammon, mustard seed, cardamom, bay leaves as well as the usual ground spices that you find in these recipes. The sourness comes from the use of tamarind - which is used by Indians the world over as a dip for samosas, pakoras and other savoury tea-time snacks.

Click here to learn how to cook this chicken vindaloo!

Goan-style chicken curry (vindaloo) - very tasty.

Posted by jag at September 09, 2004 11:11 PM

Incredible Job of figuring out the recipe. Thankyou for the effort. Can’t wait to try it.

Posted by: Fritz on September 11, 2004 04:17 PM

I wonder if it would be appropriate to also serve pappadums with this dish? Also tablespoons of mango chutney.

Posted by: Fritz on September 11, 2004 04:20 PM

And there I was, all ready to make this tonight, and I discover I’ve run out of tamarind paste. Off to the shops tomorrow, then. Hurrah for Rusholme and all the Asian shops that open late in the evening :)

Should probably stock up on spices whilst I’m at it too, actually…

Posted by: Chris on September 14, 2004 10:07 PM

Fritz: poppadums and mango chutney will go just fine as a starter snack with dish! Enjoy!

Chris: indeed! Rusholme sounds just like Ealing Road Wembley - open all hours - and great for stocking up on all the spices you will need for Indian cooking. Good luck! :-)

Posted by: Jag on September 14, 2004 10:47 PM

Not so much open all hours, as just open late - the shops don’t tend to open much before about 10 or 11am, but stay open way in the evening. They’re great for spices, but also for cheap vegetables and buying herbs in useful quantities (a decent sized bunch of coriander for 50p, not the piddly little packs you get from Sainsburys for a quid)

English people in general seem to be allergic to using herbs and spices in quantities that mean you can actually taste them, which is why every English kitchen has a little pot of half-used Garam Massala from about 1985, which every now and again they’ll use half a teaspoon of to sprinkle over a stew to make it “exotic” :)

Posted by: Chris on September 15, 2004 01:26 PM

Hey - funny you should mention the coriander bunches! As me and Ms79 always laugh hysterically when we see those puny bunches in our local Safeway - and at 79p too! We use twice those quantities in each dish!

During the summer season - and still now - all the grocers round my way are doing 3 BIG bunches for 1 pound.

Your comment about the little pot of half-used garam masala really made me laugh - but it’s so true! Cheers!

Posted by: Jag on September 15, 2004 03:09 PM

Good! Good! Good! The sweet cinnamony opening and the hot chilie finish is delightful. Then you hit a pickled onion. According to the last comment on the coriander, we call it cilantro on this side of the Atlantic, I only had a dab. Next time I’ll add more. I tried several stores trying to find tamarind sauce or paste without success. I tried an international supermarket and an Indian specialty store; no luck. I found 100% Tamarind juice so used it. I had a vindaloo mixture from a spice company which I thought would be an okay substitute for most of the spices. Since most of the required spices were in the mix, I used it. I had to guess at the proportions.

Even with the lousy spices, chicken breast meat and the lack of tamarind sauce, the final mixture was a little thin, this had to be the best chicken dish I have ever tasted. Many Thanks.

My next attempt will be with the proper spices, sauce and chicken thighs. Soon.


Posted by: Henry on September 26, 2004 02:49 AM

Hi Henry: thank you for your feedback! Glad it turned out so nice for you - even though you improvised with what you could get. Regarding thigh vs breast - I always try to go for thigh because it has more flavour - and has less of a “dry” texture when bitten into. It is also a lot cheaper - but admittedly is less easier to trim and cut etc. Let us know how you get on.

Also: there is a famous-brand UK-based spice company (Natco) who sell on-line - and can ship to USA by airmail: Check out:

Posted by: Jag on September 27, 2004 11:42 AM

Okay, finally got round to making this tonight having gone on a huge spice-stockup trip to Rusholme and China Town over the last couple of days. I still lacked pickled onions, but a desertspoolful of white wine vinegar gives just the right amount of extra tartness. As usual, an excellent recipe and one to add to the bookmarks list :) One thing, though: You’re not terribly clear about where the roasted spices should be added (and you don’t mention the chilli powder at all!) - I stuck them in with the rest of the spices and it seemed to work okay :)

Posted by: Chris on October 3, 2004 06:57 PM

I found your site at work and couldn’t wait to get home and try this recipe. I couldn’t find the right pickled onions at my local Indian shop (Arizona USA), but they did have the tamarind paste. I figured I’d try Henry’s idea of substituting white wine vinegar for the pickled onions. I also didn’t have basmati, so I had it with cous cous.

It was great! Very savory. The pairing with cous cous worked really well too, because it’s good at absorbing sauce. I can’t wait to try some of your other recipes, particularly the Indian KFC.

Thanks for taking the time to put this stuff up on the web.

Posted by: Todd Fletcher on October 6, 2004 03:45 AM

Hi Todd, a pleasure - and thank you for your comment. And thanks also for the tip re cous-cous - it has never occured to me to try this as the accompaniment. Cheers!

Posted by: Jag on October 6, 2004 10:55 AM

Chris: apologies for not getting back to you regarding the roasted spices - you did right by adding them with the rest - including the chillie powder - although that can go in anytime towards the end as well. What you could also try (which is what I do a lot) is not use chillie powder at all - but to use freshly cut/chopped green chilies instead. They impart more of the chillie “falvour” as opposed to the powder - which is more about heat than taste. And if you do use fresh chillie - then add this in towards the end of the cooking - as it loses heat the more it is cooked.

Posted by: Jag on October 6, 2004 11:00 AM

All of these recipes taste horrible!
and i love food so yea!
horrible horrible horrible horrible!

john jacob jinglehimershmet

Posted by: john jacob jinglehimershmet on December 1, 2004 09:25 PM

HIYAAA !! its the bomb..the hizzzle and it rocks ma socks
the person who did this recipe is the coolerroonist person eva

Posted by: Anita Laugh on December 1, 2004 09:39 PM

duuude. this recipe is the heezy fo sheezy. yes fritz ; it would be appropriate to serve pappadums and mango chutney with this dish. serve it at your next partay and invite me, anita laugh, and john jacob jinglehimershmet!!

Posted by: anonymous the II on December 1, 2004 09:48 PM

Followed the recipe to the letter and this is the best chicken vindaloo I have ever eaten and that includes the one made for me by my own personal Indian chef in Mombasa. This was amazing. Have you got any recipes for Chicken Madras and Chicken Jalfrezi? Thanks again, Bruce.

Posted by: Bruce on February 20, 2005 08:26 AM

Is there a veggie alternative to this?
Sounds yummy.

Posted by: foggysignal on February 28, 2005 09:35 PM
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