Goa was a Portuguese colony until 1962 and Vindaloo is of Portuguese origin. The vinegary, garlicky meat stew was transformed with local spices and seasonings to become a popular dish throughout the Indian subcontinent and with Indian food lovers worldwide. Indian cooking traditionally does not use vinegar and this dish is one of the exceptions.

Chicken Vindaloo
Ingredients : serves 6 - 8
1/2 cup red-wine, distilled, or cider vinegar
2 Tbsp. Vindaloo Masala
1 tsp. salt (or to taste)
3 Tbsp. minced garlic
2 Tbsp. finely chopped ginger or 1 tsp. ginger powder
2 lbs. skinless bone-in chicken pieces
3 Tbsp. vegetable or corn oil
1 cup chopped onions
1 cup chopped tomatoes
Method:
1.  In a large bowl mix together vinegar, Spice 'n Flavor Vindaloo Masala, salt, garlic and ginger. Immerse chicken pieces in marinade and refrigerate, covered, at least 4 hours and preferably overnight
2.  In a medium pan or pot (non-stick is ideal), heat oil over moderate heat and saute onions, stirring, until soft and lightly browned, 4 to 5 mins.
3.  Lift the chicken pieces from the marinade and set aside. Add the remaining marinade to the fried onions and saute, stirring, for 6 to 8 mins. Add the tomatoes and saute, stirring for 5 mins.
4.  Add the marinated chicken and saute stirring for 4 to 5 mins and simmer, covered, 15 to 20 mins., or until chicken is tender, stirring occasionally, . If the gravy gets too thick and stick to the bottom add 1/2 cup of water and simmer for another 3 to 5 mins. Add salt to taste.
5.  Serve hot with rice (steamed or pilaf), Indian bread such as puri, paratha or roti, pita or any other bread, boiled potatoes, or yucca (cassava).
Chefs Tip:
1.  To make a spice rub for grilling or roasting 1 pound of meat, poultry, or seafood, mix together 1 Tbsp. Spice 'n Flavor Vindaloo Masala 1/2 tsp. salt and 1/2 tsp. garlic powder.
2.  Substitute chicken with equivalent amounts of pork, beef, lamb, turkey, shrimp or fish.
For a heartier Vindaloo, stir in 1 cup boiled or fried cubed potatoes at the end of cooking.
3.  Add 1 Tbsp. tamarind paste and 1 Tbsp. of molasses or sugar in step 4 for added flavor.
4.  For an even zestier curry, in step 3 add 4 to 6 dry whole red chili peppers (seeds removed).