Chicken Vindaloo Recipe
This dish begins from the region of Goa and fuses both dried red chilies and bean stew powder. Chilies are high in nutrient C and diverse heightens that go about as stunning cell fortifications to anchor prosperity. You could displace the bean stew powder with a teaspoon of lemon juice to make a less fiery curry.
Preparation Time : 15 minutes, plus at least 2 hours marinating
Cooking Time : 20 minutes
Serves 4 Chicken Vindaloo Recipe
|1||tsp cumin seeds|
|1||tsp brown or black mustard seeds|
|5||cm piece of fresh root ginger, peeled and coarsely chopped|
|1||onion, roughly chopped|
|2||dried red chilies, chopped|
|¼||tsp chili powder|
|½||tsp ground cinnamon|
|2||tbsp malt vinegar|
|1||tsp tomato puree|
|500g||skinless and boneless chicken breasts, cut into bite sized pieces|
|3||tbsp groundnut oil|
Method of Preparation:
Heat a frying pan on a medium heat. Add the peppercorns, cloves, cardamoms, cumin and mustard seeds and roast, shaking the pan occasionally, until you can smell the aroma of the spices. Watch carefully so they do not burn. Tip the spices on to a plate and leave to cool completely. Transfer to a spice mill or coffee grinder and grind to medium to coarse powder. Chicken Vindaloo Recipe
Put the ginger, garlic, onion, dried chilies, turmeric, cinnamon, chili powder, if using, vinegar and tomato puree into a blender, add the ground spice mixture and blend to a coarse, thick paste.
Put the chicken into a bowl,
add the spice paste and mix thoroughly. Cover the bowl with cling film and place in the fridge for at least 2 hours or overnight.
Heat the oil in a large saucepan with a tight-fitting lid. Add the chicken and fry until all the the pieces are lightly browned. Meanwhile, bring 375ml water to boil the boil.
Pour the boiling water into the saucepan and bring back to the boil. Reduce the heat, cover and simmer for 15-20 minutes until the chicken is tender.
Serve hot with plain basmati rice.
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