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Vindaloo, a classic spicy curry, is originally a Portuguese dish of spiced pork; it takes its name from the Portuguese vinha d’alhos, vinha for wine, and alho for garlic. The combination was originally used to preserve meat ingredients from spoiling in the steamy climate. At one point, potatoes were added, probably because aloo, the Hindi term for potato, is similar to alho. Vindaloo versions also became progressively spicier over the years, evolving into the fiery offering common today. This version uses chicken instead of pork, for a lighter touch.
See more recipes and stories about curries from around the world.
- Heat large saucepan over medium-low; add turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne, and gently dry-roast 2 minutes, stirring constantly.
- Add oil, and stir to mix. Add onions, garlic, and ginger; stir to coat, and cook 3 minutes.
- Stir in chicken, potatoes, tomatoes, broth, vinegar, tomato paste, and bay leaf. Bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, 12 to 14 minutes.
- Remove cover, and cook 5 minutes more. Season to taste with salt and pepper, add more cayenne, if desired.
- Divide vindaloo among four bowls, and serve with roti (Indian flat bread), if desired.
- Calories 354
- Carbohydrate Content 33 g
- Cholesterol Content 94 mg
- Fat Content 12 g
- Fiber Content 4 g
- Protein Content 27 g
- Saturated Fat Content 2 g
- Sodium Content 649 mg
- Sugar Content 6 g