Goan Chicken Curry/Chicken Vindaloo

This Goan chicken curry has a nice blend of spices and the gravy tastes amazing with Pulav /Biryani or even roti.

As the spices are freshly grounded, the aroma and the color of the curry is simply superb.

Preparation Time: 10 minutes 

Cook Time: 25 minutes 

Serves : 4

Ingredients:

Vindaloo paste:

Dry Red chilies : 4-5

Coriander seeds: 2 tbsp 

Cloves : 5

Cinnamon: 1"stick 

Cardamom/Elachi: 2

Bay leaf : 1

Shahi jeera : 1 tsp 

Ground Black pepper : 1 tsp 

Turmeric: 1 tsp 

Water : 1/4 cup 

For curry:

Chicken: 500 gms 

Onion : 1 sliced thinly

Tomato: 1 chopped 

Tamarind paste : 1/2 tsp

Vinegar: 1/2 tsp 

Sugar : 1 tsp

Ginger garlic paste: 1 tbsp 

Salt to taste 

Method:

Take all ingredients listed under to make the paste except water and dry roast them for 2 minutes. Cook them off and make a paste adding water.

Heat oil in a pan and add onions, sauté till they turn translucent. Add Ginger garlic paste and fry for 30 seconds. Add the paste and fry for 3 minutes. Add tomatoes and cook until they are mushy. Add the chicken, salt and fry for 10 minutes. Add 1 cup water, tamarind paste and sugar, mix well and close lid. Cook for 7 minutes. Open lid, add vinegar mix well and cook for 5 minutes or until curry is done.

Garnish with cilantro.

Serve hot with Pulav, Biryani or Roti.