Goan Chicken Vindaloo Recipe
Ingredients
| Corn oil | 4 Tablespoon | |
| Green cardamoms | 4 | |
| Cinnamon stick | 1 | |
| Black peppercorns | 6 | |
| Whole Cloves | 4 | |
| Onions | 2 , chopped | |
| Skinless boneless chicken | 500 Gram | |
| Water | 450 Milliliter | |
| Green chillies | 3 , chopped | |
| Tomatoes | 2 , quartered | |
| 2 potatoes, thickly sliced | ||
| Tomato puree | 2 Tablespoon (Spice paste:) | |
| 1 1/2 teaspoons ginger pulp | ||
| 1 1/2 teaspoons garlic pulp | ||
| Chilli powder | 1 1/2 Teaspoon (Spice paste:) | |
| Turmeric | 1/4 Teaspoon (Spice paste:) | |
| Ground cumin | 1 Teaspoon (Spice paste:) | |
| Ground coriander | 1 1/2 Teaspoon (Spice paste:) | |
| Black pepper | 1/4 Teaspoon (Spice paste:) | |
| Paprika | 1 Teaspoon (Spice paste:) | |
| Sugar | 1 Teaspoon (Spice paste:) | |
| Salt | 1 Teaspoon (Spice paste:) | |
| Malt vinegar | 3 Tablespoon (Spice paste:) | |
Directions
1. First make the spice paste, mix together all the ingredients for the paste in a medium bowl and set aside.
2. Heat the oil with the cardamoms, cinnamon, peppercorns and cloves in a medium haandi or saucepan for about 30 seconds. Add the onions and fry until golden brown. Pour in the spice mixture, reduce the heat to medium low and cook for 1-2 minutes, stirring constantly so that the mixture does not burn at the bottom.
3. Add the chicken cubes and stir-fry for 3-4 minutes.
4. Pour in the water, green chillies, tomatoes, and potatoes. Lower the heat and simmer for 12-15 minutes until the chicken and potatoes are tender. Serve hot with rice.
2. Heat the oil with the cardamoms, cinnamon, peppercorns and cloves in a medium haandi or saucepan for about 30 seconds. Add the onions and fry until golden brown. Pour in the spice mixture, reduce the heat to medium low and cook for 1-2 minutes, stirring constantly so that the mixture does not burn at the bottom.
3. Add the chicken cubes and stir-fry for 3-4 minutes.
4. Pour in the water, green chillies, tomatoes, and potatoes. Lower the heat and simmer for 12-15 minutes until the chicken and potatoes are tender. Serve hot with rice.
Chef
