Chicken Vindaloo

 

Chicken Vindaloo is an Anglo Indian Curry dish originated from a tiny state of India called Goa. Since Goa was under Portuguese rule for a long time, the Portuguese influence in Goan cooking cannot be ignored and Chicken Vindaloo is one of them. Basically the term Vindaloo is derived from a Portuguese dish known as “Carne Vinha De Alhos” which is a dish of Meat (preferably Pork) cook with Wine & Garlic. However, in India this dish has been little modified by substituting Vinegar in place of Wine and Chicken or Lamb meat in place of Pork. One of the most important ingredients of Vindaloo is Red Chili as it brings a different flavor, which makes this dish so special and because of its unique taste it gained popularity not only in India but also quite popular in Britain, Germany, the Middle East, Canada, Australia, New Zealand, and the United States.

Ingredients:

·         Chicken (Boneless) –250 grams

·         Potato - 1 Medium (Optional)

·         Onion (Chopped) – 2 Medium

·         Onion (Sliced) – 1 Medium

·         Ginger Paste – ½ tsp

·         Garlic Paste – ½ tsp

·         Mustard Seeds – ½ tsp

·         Cinnamon Stick – 1 inch

·         Coriander Seeds – ½ tsp

·         Cumin Seeds – ½ tsp

·         Fenugreek Seeds (Methi) – ¼  tsp

·         Tomato Puree – 4 tbsp (as per taste)

·         White Vinegar -3 tsp

·         Red Chilly (Whole) – 6 (as per taste)

·         Salt as per taste

·         Cooking Oil – 2 tbsp

·         Water – ½ Cup

Preparation Method:

Ø  First, Grind Mustard Seeds, Red Chilly, Cinnamon Stick, Fenugreek Seeds, Cumin Seeds, and Coriander Seeds to make a fine paste.

Ø  Then cut the chicken into small cubes: wash and marinate them with Grinded Paste and Vinegar:  leave it around 30 minutes.

Ø  Take ½ tbsp of Oil and fry the Chopped Onion till dark brown and then grind the fried Onion with Vinegar to make a paste.

Ø  Heat remaining Oil in a Pan; add Sliced Onion & Sauté around 3 mins in medium flame.

Ø  Then add Ginger and Garlic Paste and sauté till raw smell goes off.

Ø  Now add the marinated Chicken, Salt and mix thoroughly and let it cook in medium flame around 5 minutes by covering the lid; then add tomato puree and cook for 5 minutes.

Ø  Finally add water and again cook the mixture until the chicken are tendered and at the same time keep in mind that the gravy should remain thicken.

Ø  Now the “Chicken Vindaloo” is ready.

Chicken Vindaloo is well served with Steamed Rice, Roti, Paratha & Naan.