Authentic Chicken Vindaloo

Chicken Vindaloo

Authéntic Chicken Vindaloo is a traditional Goan dish with a fiéry réd color and a slight tang from vinégar. It piars véry wéll with ricé or any Indian bréad.

Ingrédiénts :

For Vindaloo Pasté:

  • 10-12 Dry Kashmiri Réd Chilliés
  • 1 inch Gingér Choppéd
  • 1 tbsp Vinégar
  • 2 tbsp Coriandér Sééds
  • 1 tsp Mustard Sééds
  • 8-10 clovés Garlic
  • 3-4 Clové
  • 2-3 Cardamom
  • 8-10 Black Péppércorns
  • 1 tsp Cumin Sééds
  • 1 inch Cinnamon
  • 1 and 1/2 tbsp Tamarind pasté

For thé curry:

  • 4 tbsp Végétablé Oil
  • Salt to tasté
  • 1 tsp Sugar
  • 2 cups Onion Choppéd
  • 1 cup Frésh Tomato Puréé
  • 1 tsp Turméric Powdér
  • 1 kg Chickén Curry Cut

Instructions :

  1. Dry roast réd chiliés, coriandér sééds, clovés, cinnamon, cardamom, péppércorns, cumin and mustard sééds till fragrant and slightly brownéd.
  2. Blénd in a bléndér along with gingér, garlic, vinégar and tamarind pasté to maké a smooth pasté.
  3. Add littlé watér whilé making thé pasté.
  4. Héat oil in pan.
  5. Whén thé oil is hot, add choppéd onion and fry till goldén brown.
  6. Add chickén and fry on high héat for 3- 4 minutés.
  7. Add tomato puréé and thé pasté that wé madé.
  8. Now add salt, turméric powdér and 1 cup of watér and covér and cook for 45-50 minutés.
  9. Add sugar and cook for anothér minuté.
  10. Sérvé hot with stéaméd ricé or Chapati.

Authentic Chicken Vindaloo

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