44 thoughts on “Chicken Vindaloo Recipe, Goan Cuisine

  1. Toddy vinegar is almost impossible to find outside Goa but Cider vinegar or lemon juice are good substitutes as they have a fruity flavour

  2. You can add a pinch of spice to my life any time! Looked so good and easy to make I took some chicken breasts out to thaw for.. well… in guess 2 days from now. Nice video!

  3. Love your series! Both of you show intelligence, generosity and excitement in sharing your culture. THANK YOU!

  4. I also think that is a ridiculous statement. All over Goa both pork and chicken Vindaloo is widely available. It's not like they used crocodile for God's sake.

  5. Thanks for posting this! Vindaloo is one of my favorites 🙂 I see it made in restaurants with some cilantro which I also love.

  6. We understand that it is authentically made with pork and if you had watched the video, we do mention that, but for you to call us "stupid' coz we used chicken is a bit much!
    Hope you have a better day henceforth!

  7. That's a lot of onions and personally I like to feel the texture of onions so I keep them diced. I would only use half a large or one medium onion myself. Looks good though.

  8. I just made this for dinner and it is absolutely delicious!!! Best vindaloo I've ever tasted. Thank you so much for the recipe. 🙂

  9. Awesome, I should try this sometime soon. Before moving to southern Oregon, there was this place in the Bay Area that made a very spicy goat vindaloo. It was soooo yummy! Sadly there aren't any good Indian restaurants here so I'll just have to start stocking up on spices and making my own.

  10. My husband loves vindaloo, and he says this recipe is pretty close to his fav restaraunt. The only problem I have is mine just does not thicken up! I even added less water the second time around. Am I doing something wrong?

  11. So this is chicken vindaloo. I'm from Canada and never heard of it until I watched the British sci-fi comedy show Red Dwarf. Chicken vindaloo is the favorite dish of one of the main characters in the show. Thanks for the explanation and tutorial! Looks delicious!

  12. I just love watching your videos – thank you ladies so much for all your effort in posting
    This vindaloo looks amazing and am sure well worth all that effort
    Thanks again from Cambodia
    For your tips section about the ginger I often chop up a load of garlic and ginger and freeze in small bags when garlic ginger paste is called for seems to lack none of the flavour and saves leaving them around in the fridge to dry out – a tip for easy peeling of ginger is to use the back of a spoon to strip awa

  13. Really helpful recipe, we have just started making homemade curries and these videos really help!

  14. Great recipe…but i really need to know how much I need to use of each ingredient for a single serving! This looks perfect and will be so happy to get a reply as soon as possible cuz I cant wait to try it!

  15. Its 2.29am and I am now so hungry lol. Thanks for posting. BTW, where did you get that wok/pot with the lid, I love it.

  16. You ladies are absolutely gorgeous, your fashion sense is impeccable and your cooking is fantastic! Please don't stop doing what you do and the way you do it!

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