Vindaloo is a very popular chilli and vinegar based fiery hot dish from Goa.This tangy, spicy curry is originated from Portuguese dish Vinh D'alho, a stew brought to the region by Portuguese colonists. Goa was occupied by the Portuguese for a number of years and so naturally, the Portuguese style of cooking has a marked influence on the local dishes. Vindaloo is popular not only in India, but also among the Europeans and other westerners. You can use any type of meat such as chicken, beef or pork or even with seafood in your Vindaloo.Some people include ‘aloo’ (potatoes) in this recipe, but the original vindaloo dishes used to make without aloo.
Today I am presenting Chicken Vindaloo without aloo.
Preparation Time - 2hrs 15 minutes
Cooking Time -20minutes
Servings - 4
500 gms diced chicken
1 tsp coriander seeds
1/2 tsp. cardamom seeds
1/2 tsp. whole black peppercorns
5 nos. whole cloves
1tsp. chilli powder
4 cinnamon sticks
1 tsp. fenugreek seeds
1tsp. cumin seeds
1 tsp. mustard seeds
1tsp. turmeric powder
Salt to taste
2 tbsp ginger garlic paste ,
4-6 tblsp vegetable oil
2 fried onion paste (Heat oil in a pan, add sliced onions. ..fry them until light brown. ..then grind to make a fine paste)
2 bay leaves
1. Gently roast the dry spices from coriander seeds through to mustard seeds for about 5 minutes in a fry-pan on low heat. Then mix in a blender. Add the vinegar to this powder. Add a little water to make a paste.
2. Marinate the chicken in this paste..keep it in refrigerate for over 2 hours in a non-metallic bowl.
3. Heat oil and saute bay leaves and add ginger garlic paste...saute it until oil gets separated...add fried onions paste...mix and cook for 1 minute.
4. Add marinated chicken into the remaining oil...fry marinated chicken for a few minutes,add turmeric powder, red chilly powder and salt.. add water,bring it to boil, when the water will start boiling, simmer the gas and cover with lid.
5. Cook till the chicken is tender and the curry is thick.
Serve it with steamed Basmati rice.