Chicken Vindaloo

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CHICKEN VINDALOO by Madras Curry


Madras curry comes with another popular Indian Recipe - Chicken Vindaloo. Vindaloo or vindalho is a popular recipe in the region of Goa, Vasai and the surroundings of Konkan, Kerala and other parts of India. It is known globally in its British Indian form as a staple of curry house and you would find in many Indian restaurant menus, and is often regarded as a fiery, spicy dish. It is usually made with pork but can be made with any kind of meat, including beef, mutton, and chicken, or tofu. To read more about Madras Curry Chicken Vindaloo - please visit www.madrascurry.co.uk Chicken Vindaloo Ingredients Boneless Chicken - 1/2 kg Oil - 3-4 tbsp Bay leaf - 3-5 nos Onion - 2 nos thinly sliced A few chopped Coriander leaves For Vindaloo Masala Coriander seeds - 1 tbsp Cumin seeds - 2 tsp Peppercorns - 1 tsp Fenugreek - 1 tsp Mustard seeds - 1 tsp Red chili - 6-8 nos Cinnamon stick - 1-3 nos (small) Clove - 10 to 12 nos Cardamom seeds - 1/2 tsp A piece of Ginger Garlic - 5-7 nos Salt to taste Turmeric powder - 1/2 tsp Jaggery/Brown Sugar - 1 tsp Vinegar - 3 tbsp Water-half cup ( as required to make a thick paste) Method: Step 1: Dry roasting the ingredients 1. Dry roast 1 tbsp of Coriander seeds, 2 tsp of Cumin seeds, 1 tsp of Peppercorns, 1 tsp of Fenugreek, 1 tsp of Mustard seeds, 8 nos of red chilies, 3 nos (small) Cinnamon stick, 12 nos of Cloves & 1/2 tsp of Cardamom seeds. 2. Once you smell a nice aroma, turn off the flame & let it cool down. Step 2: To prepare Vindaloo Masala 3. Add the roasted ingredients to a mixer jar. 4. Add a piece of ginger, 5-7 cloves of Garlic, Salt, 1/2 tsp of Turmeric powder, 1 tsp of Jaggery/Brown Sugar, 3 tbsp of Vinegar & grind it. While grinding add a Water. Grind into a fine paste. Your Vindaloo Masala paste for Chicken is ready! Step 3: Mixing & marinating 5. Add the Vindaloo Masala paste to 1/2 Kg of Boneless Chicken & mix well. 6. Let it marinates for a minimum of 8 hrs or overnight. Step 4: Cooking 7. To a wide saucepan, add 1-2 tbsp of Oil, a few Bay leaf & 2 nos of thinly sliced Onions. Saute it till the Onions become brown color. Keep the Onions aside. 8. To the same saucepan, add 1 tbsp of Oil & the marinated Chicken pieces. Let it cook for about 10 minutes. 9. Now add the browned Onions & mix well. 10. Add Water & mix. Then close with a lid & simmer the flame. 11. Cook till the chicken turns soft & it forms a thick gravy. (for about 15 minutes ) 12. Garnish it with chopped Coriander leaves & Serve hot with rice or Rotis.

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