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Dec 23, 2007 02:43 PM

Vindaloo technique assistance needed

As I have developed patience in the kitchen, I have learned to do things like working with loads of individual spices, properly measuring them out, toasting, grinding, you get the picture.

Recently, I have tried making both chicken vindaloo and pork vindaloo and I've had one consistent problem: inability of the flavors to penetrate the meat.

In the case of the chicken, I used my favorite cut: thigh. For the pork, which I have only made once, I cubed some center cut pork chops which I feared from the beginning would be dry.

Her is the recipe I used for the pork vindaloo:

Quite tasty, even though I used yellow mustard seed instead of black mustard seed, which along with the dried red peppers, I did not have.

So, please, offer this novice some assistance. How do I turn this into a dish where the paste permeates the meat as opposed to meat in sauce.

Thanks in advance.

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  1. OK hold on 5 identical posts won't get the answer. Wait an hour or so someone will answer.

    2 Replies
    1. re: Eric in NJ

      Sorry ... when I went to post it said "problem, go back" so I did, and then I hit submit again.


    2. How long do you marinate your protein? I have marinated chicken 24 hours for some Indian recipes (not vindaloo, but still...) and it made a world of difference as far as permeation and tenderness was concerned.

      2 Replies
      1. re: MysticYoYo

        i also think marinating overnight at least will help

        1. re: MysticYoYo

          Not nearly long enough, apparently ... I'll try to marinate longer next time, thanks.

        2. make your vindaloo paste. cook your ginger garlic and then add the paste. use plenty of oil. you may also need a little water. you want the oil to separate and color from the spices.add the pork and water and cook. don't brown the pork, it creates a crust and the flavors can't permeate. use pork shoulder maybe.

          I don't use pork in Indian cooking, usually chicken. I would also consider adding some tomato when cooking the spice paste. Cook for a long time untilthe tomato is unrecognizable. and/or add yogurt a bit at a time after you add the meat. I don't know that either are authentic to vindaloos.

          Also check Julie Sahni and Madhur jaffrey for other recipes and techniques.

          2 Replies
          1. re: cocktailhour

            These are perfect and, for the most part, accurate recommendations. Vindaloo does not have yogurt, but tomato is not unheard of. And definitely try using pork shoulder.

            1. re: cocktailhour

              I have a recipe I usually use for chicken that uses tomatoes and liked it. I thought the pork was worth trying because I hadn't expected it, didn't know of the Portuguese take on the dish and because I rather like pork, generally speaking. I will say from this particular experience that the browning of the pork, and the crust it created that prevented the flavors from permeating, was probably a technique mistake. I'll also try shoulder, which I have used for pernil.

              Thank you all for your help.

            2. Most restaurants pre-cook the meat in a special spicy sauce and then add the pre-cooked meat to the vindaloo sauce when cooking an order. If you're looking for the restaurant taste, that's what you have to do.