Steps to Make Tasty Chicken vindaloo

Chicken vindaloo Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Stir in the tomato paste until no lumps of paste remain. Add the chicken, potatoes, tomatoes, chicken broth, wine vinegar, and bay leaf.

Here is the best “Chicken vindaloo” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Chicken vindaloo

1. It’s 400 gm of chicken.
2. Make ready 8 of dry red chillies (soaked in hot water.
3. It’s 1.5 tsp of ginger.
4. You need 8 cloves of garlic.
5. Prepare 3 of onions.
6. Make ready 1 tsp of coriander seeds.
7. It’s 1 tsp of cumin seeds.
8. You need 1/2 tsp of black pepper seeds.
9. Make ready To taste of salt.
10. It’s 2 tsp of vinegar.
11. It’s 2.5 tbsp of oil.

Add the chicken plus the marinade and the stock and stir well.Taste and add salt and pepper to your liking.If the vindaloo is too vinegary, add soft dark brown sugar a little at a time to your taste.Chicken vindaloo recipe with video & step by step photos.

Chicken vindaloo instructions

1. In a mixing jar add red chillies, ginger, garlic, vinegar, cumin seeds, coriander seeds,black pepper seeds and make smooth paste. Wash chicken and add the paste to chicken. Mix well. Add oil to pan. Add chopped onion..
2. After 2 minutes add chicken. Cook until chicken will soft. Add water. Cook until the gravy will thick..

Vindaloo is a spicy Indian curry from the region of Goa.The Portuguese brought a similar dish to India, which eventually led to the origin of Vindaloo.Vindaloo comes from a Portuguese dish "Carne de Vinha d'Alhos," which literary means a dish made of meat (usually pork) and cooked with wine.

Vindaloo is a popular Portuguese influenced Indian dish made by marinating & simmering meat in a spicy vindaloo paste.The term vindaloo refers to 'meat marinated in wine & garlic'.This immensely popular dish is quite commonly found on the Indian restaurant menus & is much known as the spiciest & hottest of the Indian dishes.Vindaloo, which often is made with lamb or chicken, is notable for tangy flavor from vinegar, a generous dose of garlic and a hit of spice from dried chilies.The Kashmiri chilies used in India are vibrantly colored with moderate heat; we found a mixture of sweet paprika and cayenne to be a good substitute.