Tuesday, April 2, 2013

Chicken Vindaloo - Goan Chicken Curry

During the weekend, I went to shop for Meat and Fish and got a Rohu which weighed about 1.25 Kilos, half of which went in making Methi Fish which tasted out of this World, half is still in the Freezer and I am still contemplating something nice with it; I also got 1.25 Kilos of Chicken (I know the similar weight sounds weird but it was not intentional :P 1.25 Kg of Chicken normally gives you 1 Kg once you skin it and get rid of the livers (no one eats Chicken livers at my house), with half of this Chicken I made Chicken Vindaloo – the Goan classic yesterday! Here, take a look:

We ate this for Lunch today and will eat it for Dinner too, I think that means it definitely scored well in our Kitchen :P So here is the recipe for you

Here is what you will need to make Goan Chicken Vindaloo:

Chicken – 500 gms, cut into medium pieces, cleaned
Kashmiri Red Chili Whole – 5 / to taste
Cumin Seeds – ½ tsp
Whole Black Peppercorns – ½ tsp
Cinnamon – ½ “ stick
Cloves – 3
Onion – 1 medium – sliced
Ginger – 1” stick – roughly chopped
Garlic – 6 cloves – roughly chopped
Tomato – 1 medium – roughly chopped
Cooking Oil
Turmeric Powder – 1 tsp
Salt to taste
Vinegar – 2 tsp

How to make Goan Chicken Vindaloo:

Clean the Chicken, pat them dry, marinate with some Salt and keep

Soak all Kashmiri whole Red Chilies, Whole Black Peppercorns, Cinnamon and Cloves in a little luke warm water and keep

Heat Oil in a Pan; add the sliced Onions, roughly chopped Onion, Garlic and Ginger and sauté for about 3-4 minutes

Add the roughly chopped Tomatoes in a sauté for another 2-3 minutes
Switch off the Stove and give it 5 minutes to cool down

In a Blender, put everything from the Pan, the spices that we had soaked in luke warm water earlier, the vinegar and the Turmeric Powder & grind into a smooth paste

Pour this paste back into the pan, add about a cup of luke warm water and bring it to boil

Pour the marinated Chicken pieces in, slow cook ‘covered’ on medium flame till the Chicken pieces become tender

Uncover when the Chicken is done and cook till you have the gravy as per desired consistency

Garnish with Whole Dry Red Chiles and Whole Black Peppercorns

Serve with steamed White Rice

If You Like My Page Please Join Me On My Facebook Page

No comments:

Post a Comment