Here I am going to share a recipe, i.e. Chicken Vindaloo - a popular recipe of Goan-Portuguese fusion cooking. Vindaloo means a very hot & spicy curry. Restaurants in Goa offering traditional Goan cuisine serve vindaloo with pork, which is the original one, but with chicken it tastes just as awesome.
Chicken Vindaloo - that Goan dish comes with a fiery red colour and a slight tang from garlic & palm vinegar or red wine. Restaurants outside Goa serve chicken or lamb vindaloo along with potatoes. Though the word aloo means potato but the traditional vindaloo does not include potatoes. Here I use potatoes and eggs for a change, but this is totally optional. So, lets get the recipe -
Ingredients
- Chicken, on bone - 750 gm
- Eggs, boiled and then fried - 3
- Potatoes, small in size - 5 to 6, deep fried
- Malt vinegar - 3 tsp
- Garlic paste - 2 tsp
- Ginger, chopped - 1 tsp
- Onion, chopped - 3 large size
- Green chillies, slit - 4
- Fresh coriander leaves, chopped - 2 tsp
- Black peppercorn - 3 to 4
- Green Cardamom - 3 to 4
- Cloves - 2 to 3
- Cinnamon - 1/2 inch long
- Dry red chilli - 4 to 5
- Cumin seeds - 1 tsp
- Coriander seeds - 1 tsp
- Turmeric powder - 1/2 tsp
- Garam masala powder - 1/2 tsp
- Salt - to taste
- Sugar - to taste
- Oil - as required
Method
In a blender, take the dry red chillies, cumin seeds, coriander seeds, ginger, green cardamoms. Add the malt vinegar and make a smooth paste. Keep aside.
Put a wok on the flame. Heat oil. Add black peppercorns, cloves and cinnamon stick. After a min, add garlic paste and fry for another min. Add chopped onions and fry till they turn golden brown. Add the chicken pieces. Fry for a min or 2. Do not fry for more than 2 mins. Now add green chillies, some salt and turmeric powder. Add some warm water. Cook it with covered lid for 15 mins. In between stir well.
Now the chicken is half-cooked. Now add the grinded masala and sugar. Give it a nice mix. Add some chopped coriander leaves and the fried potatoes. Now add some more water. Cover the lid and cook it for another few mins. Stir in between. Add the garam masala powder. When the chicken is fully cooked, add the fried eggs and let it boil for another 2 to 3 mins. When the gravy comes to medium consistency, serve hot along with some Indian breads or rice.
** Here I use malt vinegar, but the traditional vindaloo contains red wine. One can use palm vinegar too. But if you don't have any of these then you can make a vinegar as a substitute of all these which is quite similar in taste, i.e. 1 part white vinegar, 1 part water, juice of 2 limes and a quarter tsp of cane sugar.
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