Goan Chicken Vindaloo
Vindaloo is primarily made with prok or mutton, giving it a meaty taste. This dish uses chicken, however the spices remain the same and the flavour as close as possible.
Ingredients
For the marinade
- 1 kg Chicken
- 1/2 cup malt vinegar
- 1 tbsp Ginger Paste
- 1 1/2 tbsp Garlic Paste
- 2 nos chicken cubes
- 1 1/2 tsp Turmeric Powder
- 2 tsp Red Chili Powder
- Salt To Taste
For Roasting and Grinding
- 10 nos peppercorns
- 2 nos dried kashmiri red chilies soaked in a little bit of warm water
- 2 nos green cardamom
- 4 nos cloves
- 1 inch cinnamon stick
- 1 no bay leaf
Other Ingredients
- 3 tbsp any white oil
- 2 Nos Large Onions Finely sliced
- 1 tbsp tamarind paste
- 1 tsp Sugar
- Salt To Taste
Instructions
- Marinade the chicken with the ingredients listed under that section. and keep for a minimum of 30 minutes or more.
- While the chicken in marinading, dry roast and grind the ingredients listed under that section with a little bit of water and make a wet paste.
- In a heavy bottomed pan, heat the oil and lightly sweat the onions.
- When the onions are golden brown, add the chicken and the wet paste.
- Add a tbsp of tamarind paste and the sugar. The sugar is just my addition to balance the tanginess from the vinegar as well as the tamarind.
- Now stir and mix everything properly until all the spices start releasing oil. COntrol the temperature as you do this.
- Adjust the seasoning and then transfer everything to a pressure cooker.
- Add half a cup of water to the pan and swirl it around to gather all the spices which are stuck to the bottom and then transfer to the pressure cooker.
- Add 2 cups of water and close teh lid of the pressure cooker. Cook for 15 -20 minutes. When the steam releases, open the lid and check the seasoning.
- Serve it with some steamed rice.