Goan Style Chicken Vindaloo With Vegetables

Goan Style Chicken Vindaloo With Vegetables Recipe

Chicken Vindaloo is a delicious curry from the Goan cuisine that has a perfect blend of spices and is made more nutritious with the addition of vegetables and oats.

Cooking time
60 min
Serves
4
4
4
1

foodie_meter

51

Fit Foodie Recipe Score

45

Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

The addition of oats and vegetables makes the dish score better than the traditional recipe. It adds to the fiber and nutrition of the dish

Ingredients

  • 500 grams chicken, legs or cut into pieces
  • 2 carrots, 80 grams
  • 2 tomatoes, 60 grams
  • 40 grams Saffola Peppy Tomato Oats
  • 1 medium onion,45 grams
  • 4 whole dry red chilies10 grams
  • 5 cloves garlic 10 grams
  • 1 inch ginger 5 grams
  • 1/4 cup white wine vinegar20 ml
  • 1 teaspoon mustard seeds 5 grams
  • Saffola Active Oil as required 5 ml
  • Salt to taste
  • 1 cup water 200 ml
  • Few sprigs of coriander5 grams

  • 4 cloves 5 grams
  • 2 whole cardamoms 3 grams
  • 1 teaspoon cinnamon powder 5 grams
  • 1/2 tablespoon peppercorns 3 grams
  • 1 tablespoon cumin 5 grams

How to make Goan Style Chicken Vindaloo With Vegetables

  • To begin, soak the whole chilies, garlic cloves and ginger in the white wine vinegar for about an hour, till the chillies soften. Grind to a paste in a grinder.
  • Smear the chicken pieces with the prepared chilli paste. Cover and marinate in the fridge for about an hour.
  • Dry roast the spices for the vindaloo masala on low heat till fragrant. Grind to a powder when cool.
  • In a heavy bottom pan, heat oil and sauté mustard seeds.
  • When they start popping, add onions and fry till they turn golden brown.
  • At this stage, add the marinated chicken, carrots, and tomatoes, along with any juices remaining from the chicken.
  • Fry the chicken until it is well coated in the masala. Add the vindaloo masala, oats and salt. Fry further for 2 minutes.
  • Add one cup of water, cover and cook till chicken is cooked through and the gravy is thick. Garnish with coriander and serve hot.

Leave a comment Your email address will not be published. Required fields are marked*

Comments

Professor

Very well-written recipe. The weights given for the ingredients are most helpful. The steps for cooking are clear and simple. For the future, please label the spices for the vindaloo masala, and also the pre-preparation (e.g. sliced, diced or cubed) for the carrots, tomatoes and onions. Thank you.

Feb 26, 2017

4
Average: 4 (1 vote)
3
icon6
contribute healthy & tasty recipes

If you’d like to share a healthy & tasty recipe with the other fit foodies, submit it today.

icon4
ask our experts

If you have any queries related to any fit foodie recipe, feel free to drop in a line, our expert will reply to you at the earliest.