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Saturday, 13 September 2014

Chicken Vindaloo (Goan Recipe)


          This is a signature dish of Goa. it is generally made with pork, but I tried it with chicken. The taste was simply yummy and very spicy. So it is obviously not for the faint hearted. I had it with some veg. biryani, but it can be had with naan or chapati too. The presence of vinegar gave this dish a tangy taste along with the fiery taste form the chilies. You can always substitute the chili powder with whole dry red chilies. 

  • 500 gms. boneless chicken
  • 2 onions, chopped
  • 3-4 garlic cloves, chopped
  • 1" ginger, chopped
  • 2 green chilies
  • 1 tsp. tomato paste
  • 3 tbsp. vinegar
  • 3-4 tbsp. oil
  • 1 tbsp. red chili powder
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. pepper powder
  • 1 tsp. garam masala powder
  • 1 tsp. cumin powder
  • salt to taste

          Grind 1 onion, ginger, garlic, green chilies and the tomato into a paste. Marinate the chicken with this paste. To it add the red chili powder, salt, turmeric powder, pepper powder, cumin powder, vinegar and garam masala powder. Leave it overnight preferably.

          Heat oil in a non-stick pan and saute the remaining chopped onion till light brown. Now add the marinated chicken and cook, covered on a low flame till dry.

          Sprinkle water and stir at intervals. When the chicken is soft and the gravy thick, take off the fire and serve with steamed rice.


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