Chicken Vindaloo | Goan Food | Chicken Curry | Christmas Recipes | Vindaloo | Chicken Vindaloo by Lentils and Rice
Vindaloo is a traditional Goan dish which made its way to India along Portuguese explorers. The word vindaloo comes from the popular Portuguese dish carne de vinha d’alhos (meat marinated in wine-vinegar and garlic for longer preservation). Vindaloo was further Indianised with the usage of Toddy vinegar due to unavailability of wine-vinegar in India and addition of Indian spices like Cinnamon, cumin etc.
Ingredients:
1. Chicken – 250 gm
2. Dried non spicy red chilli e.g Byadagi – 10
3. Onion – 1
4. Ginger – ¼ inch
5. Garlic – 6 cloves
6. Cumin – ¼ tbsp
7. Cloves – 2
8. Cinnamon – small piece
9. Black pepper – ¼ tbsp
10. Black mustard – ¼ tbsp
11. Kashmiri red chilli powder – ¼ tbsp
12. Coriander powder – ¼ tbsp
13. Turmeric – ⅛ tbsp
14. Coconut vinegar – 1 tbsp
15. Salt to taste
16. Sugar – ¼ tbsp
17. Oil – 1 tbsp
Process:
1. Soak chillies in warm water for 1 hour
2. Dry roast cumin, cinnamon, cloves, black pepper, black mustard for 2-3 minutes on low flame
3. Add the roasted whole spices to mixer
4. Add the soaked red chilis to the mixer
5. Add ginger, garlic, kashmiri red chilli powder, coriander powder, turmeric, vinegar to the mixer
6. Make a smooth paste (Add water if needed)
7. Marinate the chicken with the paste and keep aside for 30 minutes
8. Cut an onion
9. Add oil to a kadai
10. Add onion to the kadai and fry till it becomes translucent
11. Add marinated chicken to the kadai and fry for 5 minutes on medium flame
12. Add 100 ml water to the kadai and mix well
13. Cover and cook for 20 minutes
14. Open the cover and give a final mix and serve
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Music: Brandenburg Concerto No4-1 BWV1049 – Classical Whimsical by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100303
Artist: http://incompetech.com/
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