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   • Chicken Vindaloo Recipe | How To Make...  

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Tangy, Spicy, Fierce Red Chicken curry! This recipe adds just the right amount of heat while bringing out the essence from the freshly roasted and ground spices.

The Tang from the Vinegar, Sweetness from tamarind and just the right amount of heat from the chillies and spices, this dish has a plethora of savoury, mildly sweet, and sour flavours.

INGREDIENTS
89 Kashmiri Dry Red Chillies (Soak in hot water for an hour)
1/2 Tsp Cumin seeds
1 Tbsp Coriander seeds
1/2 Tsp Mustard seeds
2530 Peppercorns
4 Cardamom pods skin removed
1 Big Black Cardamom
4 Cloves
2 Cinnamon sticks
7 Garlic pods
1 inch Ginger
11/2 Tsp Plain Vinegar
1 Tbsp Tamarind paste 
1/2 Tsp Turmeric powder 
Chicken with bones 600gms
Salt to taste 
2 Tbsp Coconut oil
1 Large Onion sliced 
Tomato paste 1Tbsp
11/2 Tsp Plain Vinegar 
1 Tsp Sugar at end 

METHOD
Deseed the Kashmiri chillies and Soak the Dry Red Chillies in hot water for an hour.

Dry Roast the whole spices for 57 mins on low flame and make a paste along with the dry red Chillies, ginger garlic, vinegar, tamarind paste and turmeric powder.

Marinate the Chicken with the paste and keep refrigerated for few hours if possible.

Saute sliced Onions till brown in color, then add the chicken and salt as per taste. Add tomato paste. Fry it till water gets reduced. Add 1 Cup warm water and cover cook till cooked for 2030mins. Add vinegar and sugar at end.

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Chicken Vindaloo recipe| Goan dish | Portuguese | Chicken recipes for dinner| easy recipes | Chicken curry| Indian chicken curry | Goan style curry | Vindaloo masala | Spicy Chicken curry | Chicken recipes for dinner| Easy Chicken curry

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