Chicken Vindaloo Recipe
Ingredients
For Vindaloo Paste
- 10-12 Dry Kashmiri Red Chillies
- 2 tbsp Coriander Seeds
- 3-4 Clove
- 1 inch Cinnamon
- 2-3 Green Cardamom
- 8-10 Black Peppercorns
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 8-10 cloves Garlic
- 1 inch Ginger Chopped
- 1 tbsp Vinegar
- 1 and 1/2 tbsp Tamarind paste
For the curry
- 4 tbsp Vegetable Oil
- 2 cups Onion Chopped
- 1 kg Chicken Curry Cut
- 1 cup Fresh Tomato Puree
- 1 tsp Turmeric Powder
- Salt to taste
- 1 tsp Sugar
Instructions
- Dry roast red chilies, coriander seeds, cloves, cinnamon, cardamom, peppercorns, cumin and mustard seeds till fragrant and slightly browned.
- Blend in a blender along with ginger, garlic, vinegar and tamarind paste to make a smooth paste.
- Add little water while making the paste.
- Heat oil in pan.
- When the oil is hot, add chopped onion and fry till golden brown.
- Add chicken and fry on high heat for 3- 4 minutes.
- Add tomato puree and the paste that we made.
- Now add salt, turmeric powder and 1 cup of water and cover and cook for 45-50 minutes.
- Add sugar and cook for another minute.
- Serve hot with steamed rice or Chapati.
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