Chicken Vindaloo is a delicious product of culinary globalization, born from a blend of Indian spices and Portuguese influence. It all started when Portuguese sailors arrived in Goa, India, in the 16th century, bringing along vinha d’alhos, a dish of meat marinated in wine and garlic.

The Goans, masters of turning things up a notch (or ten), replaced the wine with palm vinegar, added a fiery mix of local spices, and swapped the pork for chicken, giving birth to vindaloo. Today, this fiery concoction makes mouths water (and burn) around the world—proof that colonization leaves more than just a sour taste in history.

Chicken Vindaloo pairs with rice or chapatis. Check out our Coconut Rice recipe.

How Did Anglo Indians Make it Their Own?

Chicken Vindaloo’s rise to fame among Anglo-Indians is a tale of spice, survival, and a bit of culinary Stockholm syndrome. During the British Raj, English colonizers were introduced to Goan cuisine, which was already a fusion of Portuguese and Indian flavors. While the Brits weren’t exactly known for their love of spice (hello, bland boiled food), the bold and fiery vindaloo eventually won them over.

As Anglo-Indian communities grew, they began blending their own British culinary traditions with Indian dishes, and vindaloo found a cozy spot on the menu. It was exotic, exciting, and just the right level of “I need water, but I like it.” Plus, in the grand colonial tradition, they toned down the heat a bit to keep their stiff upper lips from melting, making it palatable for the British palate.

Vindaloo’s slow-burning fame eventually carried it to curry houses in Britain, where it became a favorite dish to test your spice tolerance and ego.