- Add red chilies, coriander seeds, cloves, cinnamon stick, green cardamoms, black peppercorns, cumin seeds, and mustard seeds to a skillet. Dry roast on medium heat until fragrant and slightly browned. Keep stirring while roasting. Once the spices are roasted, remove the skillet from heat and let them cool down completely. Add the roasted spices to a blender along with ginger, garlic, white vinegar, tamarind paste, and ½ cup of water and blend to make a smooth paste. Keep scraping the sides of the blender a few times while making the paste. Vindaloo masala paste is ready. Set it aside. Make Vindaloo Curry Heat vegetable oil in a large pot over medium-high heat. When the oil is hot, add onions and fry till golden brown. Keep stirring frequently. Add chicken pieces to the pot and fry on high heat for 3-4 minutes. Keep stirring frequently. Add tomato puree and the vindaloo masala paste that we made earlier to the pot and mix well. Now add salt, turmeric powder, and 1 cup water to the pot and stir gently. Cover the pot with a lid and cook on low heat for 45-50 minutes until the chicken is cooked well. Add sugar and cook for another minute. Chicken vindaloo is ready to be served.
Chicken vindaloo
#myrecipe
By Radha Nelanti
Jan, 27th
553
Servings
4 persons
Cook Time
30 minutes
Ingredients
16
- 18
Ingredients
- Red chilli powder
- Corinader seeds
- Cloves
- Cinnamon
- Cardamom
- Pepper
- Cumin
- Mustard
- Ginger garlic
- Vinegar
- Tamarind
- Oil
- Onion
- Bone in skinless chicken
- Tomato puree
- Salt
- Turmeric powder
- Sugar
