Chicken Vindaloo

Vindaloo is an Goan dish traditionally prepared with garlic, red wine and chili. Vindaloo roughly means in Portuguese – ‘ Wine,Vinegar and Garlic’. Vindaloo these days are usually made with potatoes leading us to think the aloo in vindaloo is the Hindi word for potatoes. In fact, I just found out the history of it when I sat down to write this recipe.

It has become a popular item in Indian restaurant menus and is usually the spiciest of the entrees. I learned this version of Vindaloo recipe from my sister.

Preparation Time: 50 minutes
No of servings: 3-4
Spice Level: 3 out of 5

Ingredients:

• Chicken : 500 gm
• Onions : 2(big)
• Green chili : 3
• Cardamom : 3
• Cinnamon : 1/2 inch
• Cloves : 2
• Bay leaves : 1
• Potatoes : 3(small)
• Tamarind Paste : 1/2 tbsp
• Curry leaves : 4 (optional)
• Salt : required to taste

For Marinade:

• Coriander Seeds : 1tsp
• Black pepper : 1 tsp(optional)
• Cumin seeds : 1/2 tsp
• whole Red chilies : 4
• Mustard seeds : 1/4 tsp
• Fennel seeds : 1/4 tsp
• Ginger Garlic Paste : 1 tbsp
• Turmeric Powder : 1/2 tsp

Method of Preparation:

1. Fry the above all ingredients listed in marinade (except ginger & garlic,Turmeric Powder) and grind the above mixture .
2. And mix the chicken pieces with the above ground powder , ginger garlic paste , turmeric powder, and a little salt (because you have to add the remaining salt in the gravy) .
3. Marinade the chicken for atleast 4 hours (If you wanna make it quick marinade for just an hour but 4 hrs is ideal) .
4. Heat oil in a heavy bottomed pan add crushed cardamoms , cloves, bay leaves, cinnamon and add onions (cut into lengthwise) fry them till it turns into golden brown (Don’t reduce the quantity of onions because it gives the gravy thickness and flavor).
5. Now add the potatoes (cut in to cube size) saute it with onions and fry them for 3 minutes.
6. Add green chilies, curry leaves, marinated chicken, required amount of water (adjust water based on your need for gravy consistency) and salt.Close the lid and cook for whole 20 to 25 minutes.
7. After that add tamarind paste and vinegar into it and boil for another 5 minutes.
8. Now remove from heat and garnish with coriander leaves.

Serve hot with parathas, chapathi. 🙂