The authentic Vindaloo is a spicy and sour dish made with pork, but my version of Chicken Vindaloo is a little more balanced since i am not too found of the sourness of vinegar. I have used moderate amount of chilli and vinegar, but you could adjust this to your preference. Enjoy this hot with a portion of steamed rice and I am sure you will be delighted.
Prep Time : 15 mins
Serves: 2
Ingredients:
500 gram chicken
3/4 tablespoon cumin seeds
1/2 tablespoon coriander seeds
1/2 tablespoon fenugreek seeds
1/2 tablespoon mustard seeds
3 cardamom pods or 1/4 teaspoon cardamom powder
1 1/2 inch cinnamon stick
1/2 teaspoon black pepper corns
2 tablespoons oil
1 1/2 onion, medium size, thinly sliced
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon sugar
2 1/2 tablespoons white vinegar
1 tablespoon ginger garlic paste
2 green chilies
1 small bay leaf
1 1/2 tomatoes, medium size , chopped
3/4 cup water
Salt to taste
Coriander leaves
Directions
Vindaloo Masala Powder
Grind cumin seeds, coriander seeds, fenugreek seeds, mustard seeds, cardamom pods/ cardamom powder, cinnamon stick and black pepper corns together to make vindaloo masala powder.
Vindaloo Paste
To make vindaloo paste, heat 1 tablespoon oil in a pan and fry onion till its golden brown. Switch off the flame and grind the onions along with red chili powder, turmeric powder, sugar, salt, white vinegar and 2 tablespoons of water to a fine paste. Mix this paste with vindaloo masala powder.
- Heat 1 tablespoon oil in medium flame and add ginger garlic paste. Stir it for 30 seconds.
- Now add chicken to it and stir it for 1 minute. Add green chilies, bay leaf, chopped tomatoes, vindaloo paste and 1/2 cup of water. Mix everything well. Close the pan and cook it for 20 minutes in medium flame.
- Switch off the flame. Add coriander leaves and close the pan again and let the curry rest for 10 minutes.
- Yummy chicken vindaloo is ready to serve.
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