Chicken Vindaloo

CHICKEN VINDALOO

Since This is quite a hot and fiery dish, I was waiting for a good time to cook it Since My Husband and Daughter are away on their half yearly Karate Camp, I decided to go for this for my Mom and friend who love spices. You can always adjust the spice to your taste but some dishes taste good only when made very hot.


According to Wikipedia,
The term Vindaloo, derivative of the Portuguese “vinho de alho”, and also called Vindalho or Vindallo, refers to a popular Indian dish. It was first brought to Goa by the Portuguese and became a Goan meal often served during special occasions. The traditional Portuguese dish was made with pork preserved in red wine or red wine vinegar and stewed with garlic, but later received the Goan treatment of adding plentiful amounts of spice and dried chilis. Restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes. Traditional vindaloos do not include potatoes, the discrepancy arising because the word “aloo” means “potato” in Hindi.

                                                                      

                                  
                               Ingredients

1/4 kg chicken
1 cup chopped onion
1/2 tsp ginger paste
1/2 tsp garlic paste
1/2 tsp mustard seeds
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds
1 tsp vinegar (I used distilled vinegar)
1 tsp chilli powder or 4-5 red chillies (increase the amount of chilies if required)
3-4 strands coriander leaves
Oil
Salt
                                                                        Method

• Grind together ginger, garlic, mustard seeds, red chillies, fenugreek seeds, coriander seeds, cumin seeds to a smooth paste. Apply this paste and salt to the chicken.
• Heat oil and fry onions on a low heat till the onions turn dark brown and crispy.
• Take them out on a clean kitchen towel to remove all the extra oil. Grind to a paste along with vinegar. This is the dark paste that gives the colour to the dish
• Add this to the chicken(Add a little water if gravy is too thick). Leave it aside for 30mins.
• Heat a little oil in thick bottomed pan. Add the marinated chicken with all the marinade. Cook till chicken is tender and gravy is thickened. Garnish with coriander leaves. Serve hot.

Serves : 2