Tuesday, November 10, 2009

Chicken Vindaloo


Chicken - 300 to 350 grams
Salt - to taste
Coriander leaves - 3 to 4 sprigs
Oil - 1 or 2 tbspn
For onion sauce:

Onion Sauce:
Onion - 1 (thinly sliced)
Vinegar - 2 tspn

Peppercorns(black) - 1/2 tspn
Mustard seeds - 1/2 tspn
Garlic - 2 to 3 cloves
Ginger - a small piece
Turmeric powder - 1/4 tspn
Chili powder - 1/2 tspn
Coriander powder - 1 tspn
Garam masala powder - 1/2 tspn

For Onion Sauce: Heat Oil in a pan. Add thinly sliced Onions and fry till they are crispy and dark brown, but not burnt. Curry gets its dark color from the fried Onions. So take time to fry the Onion till they are nicely browned. Then blend this with Vinegar and water.

1. Grind and make a sauce of Peppercorns, Mustard seeds, Garlic, Ginger by adding enough water. Add Turmeric powder, Chili powder, Coriander powder, Garam masala powder and mix well.

2. Heat Oil in a pan. Add the ground sauce (from step 2) and heat for 2 to 3 minutes.

3. Add cut Chicken pieces, mix well with the sauce and fry till the chicken pieces are slightly white in color all the sides.

4. Then add Onion sauce and Salt. If necessary add some water too. Bring the curry to boil once.

5. Reduce the heat to medium, cover and cook for 25 minutes or till the chicken is cooked well.

6. Finally garnish with Coriander leaves and serve.

No comments: