Here is a delicious Chicken Vindaloo you can try at home, it has a perfect blend of spices and packed with flavors. Serve it along with Rice or Malabar Paratha for lunch or dinner. Do give this recipe a try and let us know how you liked it. Recipe link - https://www.archanaskitchen.com/chicken-vindaloo-recipe | Archana's Kitchen

Chicken Vindaloo Recipe From Goa Ramzan Special | Wannabefoodie69

Here’s how I make my Vindaloo Paste to marinate meat🔥 Heat level: Medium ❤️‍🔥 Ingredients: Spices to toast: * 5 dried chillies * 8 cloves * 1 piece cinnamon stick * 5 cardamom (elachi) pods * 1 teaspoon peppercorns * 1 teaspoon cumin (jeera) seeds * ½ teaspoon fennel (soomph) seeds * 1 teaspoon coriander (dhania) seeds - Toast the above in a pan on medium heat until it becomes aromatic. - Remove from heat & add to a blender. Spices to blend: * All the above * 1 bulb garlic, peeled * 5cm piece

Pork vindaloo is hot-sour-spicy, almost pickle-like, braise of fatty pork with lots of garlic, vinegar and chillies. Vindaloo was born in Goa sometime in the 16th or 17th century after the Portuguese set up colony there. The word vindaloo comes from the Portuguese recipe 'vino de alhos' where 'vino' refers to (wine) vinegar and 'alho' is the word for garlic. Vindaloo is a fusion of Portuguese, Goan and South Indian ingredients and cooking. This particular recipe comes from the book 'Curry: A Tal