Description
Vindaloo is a spicy, sweet and sour goan curry. This East Indian dish, actually brought by the Portuguese to India. Meat cooked in thick onion gravy with a blend of spices.| Ingredients-1 | |
|---|---|
| 1 lb | Chicken (1/2 kg approx, cut into small pieces) |
| 2 tsp | Vinegar |
| ¼ tsp | Turmeric powder |
| 1 tsp | Red chilli powder |
| 1 tsp | Coriander/dhania powder |
| ¼ tsp | Salt |
| Ingredients-2 | |
|---|---|
| 3 nos | Cloves |
| 3 nos | Cardamon |
| 3 nos | Cinnamon stick (small) |
| 1 tsp | Black peppercorns |
| 1 tsp | Cumin seeds |
| 1 tsp | Mustard |
| 1 inch | Ginger |
| 3 clove | Garlic |
| 6 nos | Shallots (sambar onions) |
| Ingredients-3 | |
|---|---|
| 2 nos | Onion (finely chopped) |
| 2 nos | Bay leaf |
| 2 nos | Green chilli |
| 4 stks | Coriander leaves (for garnishing) |
| 5 tsp | Oil |
| ¾ tsp | Salt (or to taste) |
| 1 tsp | Sugar |
Instructions
Wash, cut and marinate chicken with ingredients from table-1 and set aside.
Grind to a fine paste using all ingredients from table-2 and keep this aside too.
Now heat oil in a saucepan saute bay leaves, onions and green chillies until golden brown. Add marinated chicken to this brown them slightly then, followed by the vindaloo paste, salt and sugar. Fry everything on low flame until the oil separates. Garnish with coriander leaves. Its that simple.
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