Recipe of Delicious Chicken vindaloo

Chicken vindaloo Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It 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 until now. This will be really delicious.

Ingredients of Chicken vindaloo

1. Make ready 1 of . Chicken - 1 kg.
2. You need 2 of . Onion - 3.
3. You need 3 of . Ginger - 1 inch.
4. Take 4 of . Garlic - 10.
5. Make ready 5 of . Coriander seeds - 1 tsp.
6. You need 6 of . Cumin seeds - 1 tspn.
7. Make ready 7 of . Whole Pepper - 2 tspn.
8. You need 8 of . Fenugreek seeds - 1/2 tspn.
9. Make ready 9 of . Mustard seeds - 1/2 tspn.
10. You need 10 of . Kashmiri chilli - 10.
11. Take 11 of . Green chilli - 2.
12. Prepare 12 of . Turmeric powder - 1/4 tspn.
13. Make ready 13 of . Vinegar - 4 tbspn.
14. You need 14 of . Tomato - 1 and half chopped.
15. Take 15 of . Cinnamon - 1 small.
16. Make ready 16 of . Cloves - 4.
17. You need 17 of . Cardamom - 2.
18. Make ready 18 of . Water.
19. Prepare 19 of . Salt.
20. Take 20 of . Sugar.
21. It’s 21 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. Dry roast whole pepper, cardamom, cloves, cinnamon, coriander seeds, fenugreek seeds and cumin seeds in a pan for a minutes. Take it and keep aside. In the same pan dry roast the kashmiri chilli..
2. Transfer this roasted items in a grinder, add ginger, garlic, mustard seeds, turmeric powder, vinegar and some water.Grind it to a fine paste..
3. Take 3 tbspn paste from this and marinate the chicken pieces for 15 - 20 minutes. (or overnight).
4. Heat 2 tbspn oil in a deep pan, add chopped onion, greenchilli and salt. Saute till onions become soft and golden colour..
5. Add the remaining ground paste to it. Saute till the raw smell disappears. Stir continuously for 10 minutes on low flame..
6. Add chopped tomato to it and cook it for 5 minutes. Stir it..
7. Add 1/4 tspn sugar to it and stir well..
8. Add the marinated chicken pieces.Mix well and cook for 5 minutes. After, close the lid and cook on low flame till the chicken is completely cooked..
9. If you want more gravy add some hot water to it. Check salt        Switch off the flame and serve hot !.

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.