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