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Ariso is a food transparency and personalized recommendation platform. We pride ourselves in helping people make the right food choices.

Why should I trust Ariso?

Ariso’s recommendations are curated and vetted by a team of nutrition experts so, they are completely unbiased and credible.

How should I find what’s good for me and what isn’t?

Simply search for a food item/scan its barcode, and you’ll know whether it is clean. If you want to know what’s good for your well-being, download our app, create a profile with us, and then search or scan for food items.

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Recipe

Spicy Goan Chicken Vindaloo

Recipe By:

Ariso Recipes

Spicy Goan Chicken Vindaloo

Name: Spicy Goan Chicken Vindaloo
Prep time: 10
Cook time: 40
Total time: 50
Cuisine: Goan
Ingredients: Salt,Cinnamon,Jaggery,Sunflower Oil,Black Pepper,Ginger,Cloves,Turmeric Powder,Vinegar,Chicken,Coriander Seeds,Tamarind Pulp,Tomato, ripe, local (Lycopersicon esculentum),Chillies, green - all varieties (Capsicum annum),Coriander leaves (Coriandrum sativum),Garlic, big clove (Allium sativum),Onion, small (Allium cepa),Chillies, red (Capsicum annum),Cumin seeds (Cuminum cyminum),Fenugreek seeds (Trigonella foenum graecum),Mustard seeds (Brassica juncea)

Last update date: February 24, 2012

Indulge in the bold flavors of Spicy Goan Chicken Vindaloo, a savory dish marinated in a rich blend of aromatic spices and simmered to perfection.

Total Time:

50 minutes.

Cuisine:

Goan

Ariso Intelligence

Looks Clean

All Ingredients used are safe and clean.

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Ingredients

Serving:

4

1

2

3

4

5

6

7

8

9

10

Chicken

500.0 g

Onions

2.0 piece

Ripe Tomato

1.0 large nos

Tomato Puree

0.3 cup

Sunflower Oil

1.0 tablespoon

Green Chillies

2.0 piece

Tamarind Pulp

1.0 tablespoon

How To Cook?

1

Heat 1 teaspoon of oil in a heavy-bottomed pan. add ginger and garlic and saute until they become soft and slightly browned.

2

Add black pepper, mustard seeds, cumin seeds, coriander seeds, fenugreek seeds, cloves, cinnamon stick, and kashmiri red chillies. roast the spices on low flame for about 4 minutes until they turn fragrant and the coriander seeds begin to brown.

3

Turn off the heat and let the spices cool down.

4

Once cooled, transfer the roasted spices to a blender. add vinegar, salt, turmeric, and jaggery. blend the mixture into a smooth paste by adding 3-4 tablespoons of water.

5

Marinate the chicken with this spice paste for at least 2 hours or up to 24 hours.

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