Pick 'N' Cook

Chicken Vindaloo
Vindaloo (also known as vindallo, vindalho, or vindaalo) is an Indian curry dish popular in the region of Goa, the surroundingKonkan, and many other parts of India.The cuisine of the Bombay region (Maharashtrian cuisine) also includes a variation of the dish. However, it is known globally in its Anglo-Indian form as a staple of curry house menus, often regarded as a fiery, spicy dish, even though it is not necessarily the spiciest dish available.

Ingredients

• Chicken - 1/2 kg
• Ghee - 1 tbsp
• Oil - 2 tbsp
• Bay leaf - 3
• Onion - 2
• Coriander leaves - few

For Marination:

• Ginger - 1 inch
• Garlic - 6 cloves
• Salt as needed
• Turmeric - 1/4 tsp
• Jaggery - 1 tsp
• Vinegar - 1 tsp
• Water as needed
• For Vindaloo Masala:
• Coriander seeds - 1 tbsp
• Cumin seeds - 2 tsp
• Peppercorns - 1 tsp
• Fenugreek seeds - 2 tsp
• Mustard - 1 tsp
• Dry red chillies - 6
• Cinnamon stick - 3
• Cloves - 10
• Cardamom pod - 2

Method

1. Dry roast ingredients mentioned under For Vindaloo Masala.
   
2. Add ginger, garlic, and jaggery to the above dry roasted ingredients , make a paste by adding little water.
   
3. Marinate chicken pieces with this paste adding vinegar and keep aside for 2 hours.
   
4. Heat oil, add bay leaf, add sliced onions and saute them.
   
5. Now, add marinated chicken pieces, add little water.
   
6. Cook till chicken gets cooked and water drains off.
   
7. Serve.