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Portobello Chicken Vindaloo

chef.alexande's picture
Ingredients
  Red chilies 6
  Chicken 4 , halved
  Ghee/Oil 60 Milliliter (4 Tablespoon)
  Onion 1 Large, chopped
  Garlic 3 Clove (15 gm), crushed
  Ginger 12 1⁄2 Gram, peeled
  Garam masala 2 Teaspoon
  Fenugreek seeds 1⁄2 Teaspoon (2.5 Gram)
  Turmeric 1⁄2 Teaspoon, ground (2.5 Gram)
  Lime juice 1 Teaspoon
  Vinegar 30 Milliliter (2 Tablespoon)
  Chicken stock/Water 1⁄2 Pint (300 Milliliter/1 1/4 Cups)
  Salt To Taste
Directions

MAKING
1) Cut the chillies lengthwise and deseed.
2) Take cold salted water in a bowl and soak the chillies for an hour. Change the water intermittently.
3) Take the chillies off water and mince thinly.
4) Heat oil in a pan and add chicken pieces to it. Fry the chicken on all sides till it turns brown. Remove from oil and keep aside.
5) In the oil, fry onion, garlic, spices and chilli till it changes colour.
6) Mix in remaining ingredients and cook covered in simmering heat. Cook the chicken for 45 to 55 minutes till its tender.
7) Add water if required.
8) Season with salt.

SERVING
9) Serve chicken with plain boiled rice. Chutney or a chilled salad is a terrific combo with Portobello Chicken Vindaloo.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Stir Fried
Ingredient: 
Chicken
Preparation Time: 
15 Minutes
Cook Time: 
55 Minutes
Ready In: 
70 Minutes
Servings: 
4

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