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Chicken Vindaloo

On Last Sunday I was thinking what to prepare for lunch and my hubby told me to prepare something with chicken...Chicken is one of the main non-veg item I used to prepare at home as it was my favorite dish. I would eat and try any dishes that is made with chicken. Instead of of making the same old type of chicken curry- I was searching my recipe book (well I have a habit of writing down all the recipe I have done and friend's recipes which I have tasted) as I wanted to try something different-that's when I came across the recipe of Chicken Vindaloo in my recipe book...I'm not sure when and from whom I got this recipe from.This is actually a Goan dish which is very spicy. I have adjust the level of chillies according to my taste..

Note: The main ingredient is dish is Vinegar so it will have a strong and tangy flavor in the dish. If you don't like the taste you could omit or just soak the chili in hot water or u can add a couple of tablespoon of vinegar to the 2-3tbsp

Chicken Vindaloo

Serving size: 5

Paste 1:
15 whole dry chillies soaked in 1 cup of vinegar for 2hrs
a small piece of ginger
8 garlic cloves
2 sticks cinnamon
5 cloves
1tbsp coriander seeds
1tbsp fennel seeds
1/2tsp fenugreek seeds

Grind all the above said ingredients into a paste by adding a little vinegar in which the chillies were soaked from time to time till all are used. Keep aside

Paste 2:
1 onion chopped
2 tomatoes chopped
2tbsp tomato paste
1tsp poppy seeds
1tsp garam masala
1tbsp coriander powder
1tsp chillie powder

Coat a frying pan with little oil and roast the above said ingredient and blend into a smooth paste once cooled and keep aside.

1lb chicken chopped into cubes washed and marinated with 1tsp turmeric
powder and 1tsp salt
1 cup onion chopped thinly
1 cup tomatoes chopped thinly
1tsp mustard seed
1tsp cumin seeds
salt to taste
5 tbsp vegetable oil

Preparation Methods:
Coat a large wok with 5tbsp vegetable oil and add the mustard seeds. Once the seeds starts to crack add the cumin seeds,chopped onions and tomatoes. Saute them until the onions turn slightly brown- now add the marinated chicken cubes and paste 1. Cover and let it cook for about 15 minutes. Remove and add paste 2-bring to a boil..adjust the level of salt and remove from flame when the curry thickened. Serve hot with steamed rice or chapatis..


Malar Gandhi said…
Awesamo' vindaloo, how come I never made this!!! maybe try this weekend, thanks for reminding...
Viki Xavier. said…
yummy vindaloo recipe..I should try it soon.

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