You are here

Goan Chicken Vindaloo

foodlover's picture
  Corn oil 4 Tablespoon
  Green cardamoms 4
  Cinnamon stick 1
  Black peppercorns 6
  Whole cloves 4
  Onions 2 , chopped
  Skinless boneless chicken 1 Pound, cut into 1 inch cubes (500 Gram)
  Water 3⁄4 Pint (450 Milliliter)
  Fresh green chilies 3 , chopped
  Tomatoes 2 , quartered
  Potatoes 2 , thickly sliced
For spice paste
  Tomato puree 2 Tablespoon
  Ginger puree 1 1⁄2 Teaspoon (Pulp)
  Garlic puree 1 1⁄2 Teaspoon (Pulp)
  Chili powder 1 1⁄2 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Ground cumin 1 Teaspoon
  Ground coriander 1 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Paprika 1 Teaspoon
  Sugar 1 Teaspoon
  Salt 1 Teaspoon
  Malt vinegar 3 Tablespoon

1. First make the spice paste, mix together all the ingredients for the paste in a medium bowl and set aside.
2. Heat the oil with the cardamoms, cinnamon, peppercorns and cloves in a medium haandi or saucepan for about 30 seconds. Add the onions and fry until golden brown. Pour in the spice mixture, reduce the heat to medium low and cook for 1-2 minutes, stirring constantly so that the mixture does not burn at the bottom.
3. Add the chicken cubes and stir-fry for 3-4 minutes.
4. Pour in the water, green chillies, tomatoes, and potatoes. Lower the heat and simmer for 12-15 minutes until the chicken and potatoes are tender. Serve hot with rice.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes

Rate It

Your rating: None
Average: 4.6 (12 votes)