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Chicken Vindaloo Popular

Category : Chicken

Author : TajRecipe

Date : 1/31/2006

Rating: Rating 3.9 ( 3.9 ) by 10 users

2 lb boneless chicken cut into small chunks
2-3 dried red chillies
2 tsp whole cumin seeds
1 tbsp ground coriander seeds
1 tsp turmeric powder
3 cardamoms
6 cloves
2" stick of cinnamon
1.5 tsp mustard seeds
5 tbsp white wine vinegar
Salt as required
1 tsp light brown sugar
10 tbsp vegetable oil
2 onions, sliced
1 tbsp ginger-garlic paste
1/3 cup fresh coconut, grated
1 cup water
Juice of 1 lemon

1. Wash chicken pieces and pat dry them with absorbent kitchen paper.
2. Grind coriander, cumin, mustard, coconut, red chillies to a fine powder. Add Turmeric, lime juice, vinegar, salt, sugar and half of the giger-garlic paste & mix, then marinade the chicken in this and coat each piece well, cover and marinade for 1 hour.
3. Heat oil in a pan.
4. When it is heated add cardamoms, cloves, cinnamom and onions, fry until light brown then add ginger-garlic paste stir in for a second and then add the marinated chicken and water. Bring to a boil. Cover and simmer gently for an hour or so, until the chicken is tender. Stir occasionally.

Serve hot with Pulav, naans or Parathas.

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