Chicken Vindaloo is a spicy hot dish from Goa, made with vinegar and lots of hot red chili peppers.. The term Vindaloo, derivative of the Portuguese “vinho de alho”, and also called Vindalho or Vindallo, refers to a popular Indian dish. Restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes. Traditional vindaloos do not include potatoes. So if you want to have some spicy gravy next time, do remember this dish…
- Chicken – 1kg
- Red Onion sliced thin – 2 cups
- Tomato (pulp removed and chopped finely) – 1/2 cup
- Mustard seeds – 1 tsp
- Turmeric powder – 1/2 tsp
- Tomato ketchup – 2 tbsp
- Vinegar – 2 tbsp
- Garlic cloves sliced thin – 1 tsp
- Ginger sliced thin – 1 tsp
- Oil & Salt – as needed
For Grinding :-
- Kashmiri Chilli powder or whole red chilli- 2 tsps
- Ginger cut into juliennes – 1 tsp
- Cumin seeds(Jeerakam) – 1 tsp
- Fenugreek seeds (Uluva) – 1/2 tsp
- Garlic cloves small – 10
Soak the above ingredients in 1-2 tsps of water and grind to a smooth paste. Keep it aside.
Heat oil in a deep pan and pop the mustard seeds. Add onion into it saute until transparent.Add turmeric powder and fry for a while and then add chopped tomatoes followed by tomato ketchup. Fry it well in medium heat until oil starts to separate. Now add the ground paste into it and fry it again for few minutes until they are well blended and oil separates.Throw in the chicken pieces ,mix well and add the 2tbsps of vinegar and salt into it. Do not add water into the chicken, instead cover it with a lid with some water in it and cook it gently in a medium heat stirring in between.When the chicken is done,add garlic and ginger slices into it and mix gently. Allow it to stand for 10-15 mts covered and serve hot.
Tip for an enhanced taste : You may marinate the chicken pieces with a grounded paste of chilli powder, turmeric powder, ginger, garlic, lemon juice, cloves and cinnamon and allow it to stand for 3 hrs. You may directly add this marinated chicken to the sauted masala.