Goan Delicacy Chicken Vindaloo
- 12 grams Kashmiri dried red chillies]
- 2 tablespoons Coriander seeds
- 5 Cloves
- 1 inch piece Cinnamon
- 1 Green cardamom
- 1/4 teaspoon Pepper
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Mustard seeds
- 10 pieces Fresh garlic
- 1 inch piece Fresh ginger
- 2 tablespoons Vinegar
- 1/4 teaspoon Fenugreek
- 1/4 cup Water or Chicken Stock
- 700 grams Chicken
- 1 teaspoon Salt
- 1/2 teaspoon Turmeric
- 1 tablespoon Oil
- 300 grams Onions
- 4 tablespoons Tomato paste
- 100 grams Vindaloo paste
- 1/2-1 teaspoon Jaggery syrup
- Coriander leaves (Handful)
- 1 cup Homemade chicken stock
Heat a heavy bottom pan, dry roast all the ingredients listed under vindaloo paste except vinegar and water. Heat until warm and the spices release their oil and aroma. Grind to a fine paste with vinegar and water.
Wash and pat dry chicken. Marinate with salt, turmeric and oil and keep aside for a minimum of 15 minutes.
Quarter the onions and slice them. Heat pan, add oil, saute onions until its translucent.
Add chicken and toss on high flame. Fry chicken with onions until its browned. It takes around 10-15 minutes.
Now add tomato paste and vindaloo paste. Fry chicken in the ground paste for 5 minutes.
Add water or chicken stock, jaggery and cover to simmer until chicken is tender
Add salt if needed.
Garnish with coriander leaves and serve warm.
Vindaloo paste - Can be prepared ahead and stored in a clean and dry jar in the refrigerator for upto 3 weeks.
Jaggery syrup - A small piece of jaggery or syrup can be replaced for the jaggery syrup. To prepare jaggery syrup, boil 100 gms of jaggery crushed with 1/2 cup water on low flame. Cook until jaggery is melted. Strain and store in a clean jar in the fridge for upto a month. Jaggery is added to balance the sourness.
Tomato paste - Store-bought tomato recipe is used in this recipe.