Goa, a place that is soaked in history and heritage. Sun, Sand, Sea food, what else one wants when in Goa. The Portuguese ruled Goa for about 450 years, and heavily influenced Goan culture, cuisine, and architecture. Be it sea food or meat, Goan taste cannot be found anywhere else. And the people who have kept these recipes alive and authentic, with some variations ofcourse.
Indians have plethora of curries. Every state and every household has their own version of them as well. Many-a-times, we have just taken someone else’s concept, and made it ours. Vindaloo is one such dish, and it now stands tall amongst all the Indian curries because of it spiciness. If you love spicy food which makes your brows sweat than this is for you!
Here I have tried my cooking instincts in creating a dish that’s traditionally made using pork & toddy vinegar. This is my version of the classic Vindaloo with chicken. The word vindaloo is a jumbled pronunciation of the Portuguese dish carne de vinha d’alhos (meat marinated in wine-vinegar and garlic), which was introduced to Indians in 15th century by Portuguese explorers who used this marination to keep the meat fresh. The dish was tweaked to meet the local conditions.
The Vindaloo that we get in restaurants is not true to origin, its just basic spices with vinegar. So, the next time you get a craving for some super spicy curry, do make the original vindaloo. It will, quite literally, blow your mind.