Vindaloo Roast Chicken and Vegetables

  • Time
    30 mins
  • Servings
  • Nutrition

Vindaloo is a Goan style of dish that has many influences from the Portuguese who established the settlement. To preserve their meat on the ships they would store it in a concoction of spices and acidic wine that would render the meat tender and flavorful when braised. In this recipe we have taking all the lip smacking flavors of vindaloo to create a quick and robust roast. It is served with creamy grits scented with a savory cumin curry leaf oil.

Kitchen Tools

  • Large Pot
  • Small Pot
  • Small Pan
  • Salt
  • Oil/Butter



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In a large bowl, mix the vinegar, vindaloo spice, kashmiri chili powder and 1 teaspoon of salt. Pat the chicken dry and then toss them in this mixture and set aside to marinate for 15 minutes. Meanwhile preheat oven to 400 degrees F.

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Slice the carrots and dice the potato into 1 inch pieces. Add to the marinated meat and toss to coat in spices and vinegar mixture as well.

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Lay out the marinated chicken, skin side up and vegetables on a foil-lined oven proof tray and bake in oven for 25-30 minutes or until chicken juices run clear.

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While the chicken cooks, in a medium sized sauce pot bring 3 cups of water and the chicken bouillon to a rapid boil. Add 1 teaspoon of salt and then whisk or stir in the grits. Stir as you pour to ensure that clumps don’t form. Reduce heat to a simmer and cook grits for 15-20 minutes or until cooked, stirring every few minutes to ensure it does not stick to the bottom of the pan.

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In a separate small pan heat 1 tablespoon of butter or oil over medium heat. Add the cumin seeds and toast until fragrant and golden brown. Tear the curry leaves and add to the cumin butter! Remove from heat and pour over cooked grits. Stir to incorporate the flavors.

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Remove chicken from oven and serve along side with roasted vegetables and tadka grits. Don’t forget to pour that delicious oven pan juice over for extra flavor.

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