Classic Goan Chicken Vindaloo Recipe
Ingredients
| Butter | 2 Ounce | |
| Onions | 2 Large, chopped | |
| 2 green chillies, finely chopped, or 1 teaspoon chilli powder | ||
| Garlic | 2 Clove (5gm), crushed | |
| Ground ginger | 1 Teaspoon | |
| Curry powder | 2 Tablespoon | |
| Vinegar | 2 Tablespoon | |
| Water | 3 1/2 Pint | |
| 4 chicken quarters, skinned | ||
| Salt | 1 Teaspoon | |
| Shredded coconut | 2 Ounce, desiccated | |
Directions
Melt the butter in a large pan and fry the onions, chillies and garlic.
When the onions are golden brown, add the ginger and curry powder and cook gently for 2 minutes.
Then add the vinegar, water and chicken joints.
Bring to the boil, then cover and simmer gently for 30 minutes.
Remove the lid and boil rapidly until the sauce thickens, then add the salt and coconut.
Simmer for a further 15 minutes.
When the onions are golden brown, add the ginger and curry powder and cook gently for 2 minutes.
Then add the vinegar, water and chicken joints.
Bring to the boil, then cover and simmer gently for 30 minutes.
Remove the lid and boil rapidly until the sauce thickens, then add the salt and coconut.
Simmer for a further 15 minutes.
Chef
