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Chicken Vindaloo

A specialty from the paradise land of Goa. A sharp and hot curry made of chicken.

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As necessary 

500 grams   

 

Ingredients (A)

1 tablespoon  

2 tablespoons                        

1 tablespoon

                                               

Ingredients (B)

1 piece

3 pieces         

3 pieces         

3 pieces         

                       

Ingredients (C)

100 grams      

 

Ingredients (D)

3 tablespoons

1 tablespoon                          

If necessary 

 

Ingredients (E)

teaspoon

teaspoon

teaspoon

2 pieces

                       

Ingredients (F)

1 tablespoon 

1 tablespoon  

If necessary 

As necessary

 

Ingredients (G)

100 grams      

Cooking Oil

Fresh Chicken (boneless)

   

 

Ginger (paste)

Garlic (paste)

Chicken Powder

 

 

Cinnamon Stick

Cardamom Seed

Cloves

Bay Leaves

  

 

Shallot (sliced)

 

 

Meat Curry Powder

Chilli Powder

Water

 

 

Fenugreek Seed

Cumin Seed       

Mustard Seed                                               

Dry Chilli (cut into 3 pieces)

 

 

Plain Yoghurt

Tomato Sauce

Vinegar

Salt

 

 

Potatoes

 

 

1. Cut the chicken into pieces, with or without skin according to your preference.

2. Marinate the chicken with Ingredients (A), and leave it aside for 10 minutes or so.

3. Roast the Ingredients (E), then cool it and then grind it till finely powdered.

4. Heat the oil in a cooking pot for deep-frying.

5. Add salt to Ingredients (G), and then deep fry them and then leave it aside.

6. Take another cooking pot and add in a little oil used above. Then fry the Ingredients (B) for few seconds then immediately add in Ingredients (C), and fry till golden brown.

7. Then add in the Ingredients (D), then reduce the flame and fry it till fragrant and oily.

8. Then add in the marinated chicken, and increase the flame and cook it till, it is cooked.

9.Then add in the powdered Ingredients (E) and also Ingredients (F), and simmer it well.

10. Add in salt if its necessary.

11. Finish it off, with Ingredients (G), and stir it until it becomes dry.

 

Please Click Here And Refer To Tip E For This Particular Dish.

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Copyright 2004 Sam's Indian Kitchen. All rights reserved.

Chicken Vindaloo.