Chicken Vindaloo - Goan style

          This is a signature dish of Goa. Vindaloo is generally prepared with pork, but I tried with chicken instead. It turned out quite spicy and tangy, where the whole garam masala, peppercorns, vinegar and red chilies plays a dominant role. A little bit of sugar is added to balance the taste and flavour with some hint of sweetness.  

          This yummy dish is generally relished with Goan pav bread but it goes very well with any type of rice or Indian bread. So check out the step by step pictorial recipe to prepare this Goan delicacy. 

          

• 500 gms. chicken, curry cut 
• 2 sliced onions
• 4-5 garlic cloves
• 1" ginger 
• 8-10 dry red chilies
• 10 peppercorns 
• 1 tsp. cumin seeds 
• 1 tbsp. coriander seeds 
• 1/2 mace
• 2-3 green cardamoms 
• 4-5 cloves
• 1" cinnamon stick 
• 1/4 cup vinegar
• 1/2 tsp. turmeric powder
• 1 tsp. sugar 
• salt to taste 
• 2-3 tbsp. oil 
• 1 tbsp. coriander leaves, chopped 

            Soak all the whole spices in the vinegar for an hour. Then blend along with ginger, garlic, turmeric powder, sugar and salt into a smooth paste. Marinate the chicken with this paste overnight.

          Heat oil in a pan and sauté the onion till light brown. Now add the marinated chicken and cook, covered on a medium flame till all the moisture has evaporated. (Keep stirring at intervals).

          Add 1 cup water and mix well. Cover and simmer on a medium flame till the chicken is cooked and  gravy thickens till you get the desired consistency. (Adjust the water accordingly).

          When done, switch off the flame and garnish with coriander leaves. Serve with hot steamed rice, jeera rice, pulao, plain  biryani, paratha, naan, tandoori roti or just plain chapati.

                   Soak whole spices in vinegar for an hour. Blend with ginger, garlic, turmeric                                     powder, sugar into a smooth paste. Marinate chicken with it overnight.

                                 Heat oil  & sauté onion till light brown. 

                                Add marinated chicken.

                                Cover and cook....

                                ..... till all moisture has evaporated.

                                  Add 1 cup water & give it a stir.

                                  Cover & simmer till chicken is cooked & gravy thickens.

            

                           When done, switch off the flame & garnish with coriander leaves. 

                                Serve with any type of rice or Indian flat bread.