Chicken Vindaloo Recipe
Chicken vindaloo,the sweet,sour and mild hot Indian curry dish, very popular in Goa.Goes well with steamed rice,appam or nan
For the vindaloo paste
Kashmiri red chilies
2 – 3
stick a small piece
4 – 5
1/4 – 1/2
soak red chilies(both Kashmiri chili and normal chili )and mustard seeds in vinegar for overnight or 3-4 hours.
Clean,wash and chop,garlic,ginger and onion.keep aside
heat a non stick pan and dry roast fenugreek seeds ,cumin seeds,cloves and cinnamon.transfer this to a processor and grind in to a smooth powder.
Then add the soaked red chilies and mustard seeds in to it including the vinegar.
Now add chopped garlic and chopped ginger in to it
Then add chopped chopped onion
Now grind everything in to a smooth paste
clean and cut the chicken in to medium pieces,wash well and drain the water completely
Marinate the cleaned chicken pieces with vindaloo paste,turmeric,pepper powder,brown sugar and salt.cover and refrigerate over night, other wise keep minimum 3-4 hours.
clean,wash and finely chop Onion and garlic.slice tomatoes
Heat oil in a thick bottom vessel,add the chopped garlic in to it.
saute well until garlic become light brown
Now add the chopped onion and saute well until onion become light brown
now add the marinated chicken pieces in to the oil and toss well till raw smell goes.approximately 5 minutes.
then add the tomatoes and again saute for 2-3 minutes.then add sufficient amount water(approximately 3/4 cup)
cover with a lid and cook cook in a medium-low flame until chicken cooked well and the gravy become thick.
serve with your favorite side dish or with steamed rice
Note:Add chili and vinegar according to your preference.
Click to share on Pinterest (Opens in new window)
Click to share on Facebook (Opens in new window)
Click to share on Reddit (Opens in new window)
Click to share on Twitter (Opens in new window)
Click to email a link to a friend (Opens in new window)
Click to share on LinkedIn (Opens in new window)
Click to share on WhatsApp (Opens in new window)