Chicken Vindaloo is a quick, easy and a no oil dish.If you are a spice lover then this fiery curry is for you as it has flavour,heat and pure satisfaction.Vindaloo is a Goan curry dish it is based on a Portuguese dish vinha d'alhos. It is known globally in British Indian form as a staple of curry house and is on Indian restaurant menus, often regarded as a feiry,spicy dish. The traditional recipe uses pork but alternate versions can be prepared.
Ingredients:
👉750 gms chicken on bones
👉2 large finely chopped onions
👉2 tbsp of Tamarind pulp
👉small piece of jaggery(optiona)
👉salt to taste
Grind to paste:
👉10 Kashmiri chillies
👉1/2 tsp black pepper corns
👉1/2 tsp cumin seeds
👉1/4 tsp fenugreek seeds
👉1 ''ginger
👉5 cloves of garlic
👉1''cinnamon
👉5 cloves
👉1/2 tsp turmeric powder
👉3 tbsps of malt vinegar
👉1/2 cup water
Method:
👉Take a blender and grind the above mentioned ingredients which says grind to paste.
👉Wash the chicken under running water twice apply salt and marinate with the ground masala paste, when done set it aside for 1/2 hour.
👉Heat up a pot add the marinated chicken and chopped onion fry it on a high flame combining everything together.
👉As you get a nice aroma and the chicken is coated lower down the heat add in a cup of water and 2 tbsps of tamarind pulp add salt to taste and a piece of jaggery, cover it and let it cook for 15 mins till the chicken is tender and it has absorbed the gravy.
👉The delicious chicken vindaloo is ready to serve.
👉You can have it with pao, rice,roti, paratha or naan or with whatever you prefer
👉I had made veg pulao so my son took the chicken vindaloo over the pulao.
Comments