Tuesday, 11 June 2013

Chicken Vindaloo

 

I think if you are familiar with Indian Cusine you will know about Vindaloo, I remember reading somewhere In UK when the Indian food started becoming popular men who wanted to show how macho they were ordered the most spicy dish which was vindaloo and aparently vindallo, roties, rice and beer was was a done thing.
I have made Vindaloo before but then from a spice paste I got from Aparna when Hans went to visit there in Goa .
But I have been wanting to make them from scratch and few weeks back while taking to my sis she was saying she made this delicious Chicken Vindaloo which her husband and kids loved it, so I asked her to give me the recipe and made them to the delight of my family.
Ofcourse as this is a very spicy dish I only made it when the day when FIL and Niece was not comming for lunch as I know they woudn't be able to handle the heat :-)

If you like you can less the amount of chilli or add more chilli depends on how much heat you can handel. Plus you also can aadd 2 potatoes cunt in chunks. I ddidn't even though I love potatoes in curries but Hans is like that is doubel carb :-)
 
 





 
 
1500 gm Chicken with bones cut in medium pieces
4 tablespoon oil
5 tsp corriander seeds
1 tsp black peppercorns
3 to 4 tsp chilli powder (I used Kashmiri chilli powder)
5 cardamoms just the seeds from it
1/4 tsp fenugreek seeds
3 sticks of cinamon
1 tablespoon cummin seeds
1 tablespoon mustard powder
1 tsp turmeric powder
3 large cloves of garlic
1 tablespoon ginger paste or ginger piece
125 gm grated fresh coconut
100 ml red whine vinegar ( you can use white too)
3 onions cut in pieces and then make into a rough paste
1 bay leaves
100 ml water
3 tsp garam masala powder
Salt to taste.

In a pan dry roast coriander seeds, peppercorns,chilli powder, cardamom seeds,fenugreek seeds, cinamon and cummin seeds.
When they are roasted powder them using your spice grinder.
In the mean while add the grated coconut together with the turmeric powder, mustard powder, ginger, garlic ,vinegar and make into a smooth paste, you might have to add a little water to get it really smooth.
Mix this smooth paste and the roasted powdered spices and keep it aside.

Heat the oil in a wok or deep pan, add the onion paste and bay leaves and fry tillt hey are lightly brown.
Add this chicken pieces with salt and fry for few minutes, add the smooth paste mixed with the powdered spices and fry for futher few minutes.
Now add the water and bring into boil.
Lower the heat and simmer for 15 to 20 minutes till the chicken is almost done.
Add the garam masala and simmer till the chicken is fully cooked.
Serve with plain white rice.

7 comments:

Angie Schneider said...

I seriously would lick the whole bowl clean!

Gloria Baker said...

aah Finla this chicken look delicious !

Priya Suresh said...

Literally my mouth is watering here, wat a cute and very attractive set up..Vindaloo is just stunning Finla, am craving for some now.

Bombay-Bruxelles said...

I love vindaloo - for me the only one will be pork vindaloo - which I have to make at home since I do not get that in restaurants :-)... And I have to eat alone since the others do not like sour curries :-)

sra said...

Looks tasty. Like your terracotta jars, I have something like that

Mandira said...

I went to a goan restaurant here and had a version of this. Looks so good, I am bookmarking it to try at home.

Sumi said...

would love to make this, This recipe is in my wishlist for a long time