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Friday, December 25, 2015

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


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 


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.

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