Name: Chicken Vindaloo recipe by Moumita Malla at BetterButter
Prep time: 135 min
Cook time: 20 min
Total time: 155 min
Yield: 4
Ingredients: 500 grams diced chicken; 1 teaspoon coriander seeds; 1/2 teaspoon cardamom seeds (both green and black); 1/2 teaspoon whole black peppercorns; 5 nos cloves; 1 teaspoon chilli powder; 4 chinnamon sticks; 1 teaspoons fenugreek seeds; 1 teaspoon cumin seeds; 1 teaspoon mustard seeds (black); 1 teaspoon turmeric powder; Salt to taste; 2 tablespoons ginger-garlic paste; 3 tablespoons vinegar; 4-6 tablespoons vegetable oil; 2 fried onions paste (heat oil in a pan,add sliced onion, fry them until they turn light brown, then grind to make a fine powder); 2 bay leaves; Water- 1/2 cup

ABOUT Chicken Vindaloo RECIPE

Vindaloo is very popular chilli and vinegar based fiery hot dish from Goa. This tangy, spicy curry is originated from Portuguese dish 'Vinh D'allho' a stew bought to the region by Portuguese colonists. You can use any type of meat such as chicken, lamb,beef, pork or even seafood .

Ingredients Serving: 4

500 grams diced chicken
1 teaspoon coriander seeds
1/2 teaspoon cardamom seeds (both green and black)
1/2 teaspoon whole black peppercorns
5 nos cloves
1 teaspoon chilli powder
4 chinnamon sticks
1 teaspoons fenugreek seeds
1 teaspoon cumin seeds
1 teaspoon mustard seeds (black)
1 teaspoon turmeric powder
Salt to taste
2 tablespoons ginger-garlic paste
3 tablespoons vinegar
4-6 tablespoons vegetable oil
2 fried onions paste (heat oil in a pan,add sliced onion, fry them until they turn light brown, then grind to make a fine powder)
2 bay leaves
Water- 1/2 cup

Instructions

Gently roast the dry spices from coriander seeds through to the mustard seeds for about 5 minutes in a frying pan on a low heat. Then mix it in a blender. Add the vinegar to this powder. Add a little water to make a paste.
Marinate the chicken in this paste, keep it in the refrigerator for over 2 hours in a non-metalic bowl.
Heat oil and saute the bay leaves, then add ginger-garlic paste and saute until the oil gets separated. Add the fried onions paste, mix and cook for 1 minute.
Add the marinated chicken into the remaining oil, fry the chicken for a few minutes, add the turmeric powder, red chilli powder and salt.
Add water and bring it to a boil, when the water starts boiling, simmer the gas and cover with a lid. Cook till the chicken is tender and the curry is thick.
Your chicken vindaloo is ready to be served. Serve it with hot steamed rice.

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