Chicken Vindaloo

A traditional Goan chicken dish, prepared with lots of chilly powder and vinegar is what chicken vindaloo is all about. It's a blend of masala (spice mix) which gives the dish it's signature fiery hot aftertaste yet, as usual you can always tweak the amount of heat according to your taste. As for me, i love my heat therefore i'm being generous with my red chillies here.

The use of jaggery and vinegar gives an authentic taste to the dish. Vinegar? Yes vinegar! Usage of vinegar for preparing this dish explaining the influence of Portugese in Goa. Vindaloo is often served with bread,rice or chapati.


Ingredients

1 kg chicken
2 onions,chopped
1 green chilly, chopped
5 cloves garlic
1 inch garlic
4 cardamoms
1 stick cinnamon
4 cloves
1 tsp fenugreek seeds
1 tsp fennel seeds
1 tsp mustard seeds
1 tbsp coriander powder
2 tbsp red chilly powder
1/4 tsp turmeric powder
4 tbsp vinegar
1 tsp cumin seeds
1 tbsp black peppercorn
1 tbsp jaggery/brown sugar
2 tbsp ghee/clarified butter
1 cup water
salt to taste


Methods

In a bowl, rub chicken with chilli powder,turmeric powder,coriander powder and salt. Set aside in a refrigerator for 2-3 hours

Grind and make a paste of cumin seeds,fennel seeds,black peppercorns, cinnamon stick,cloves,ginger,garlic,mustard seeds,cardamom and fenugreek seeds.

Mix jaggery with vinegar and set aside

Heat ghee in  a pan and fry onions till golden brown. Add the masala paste and green chilly saute for 2-3 minutes

Add the marinated chicken and stir well till combine. Add water and jaggery vinegar mix and stir well. Reduce flame to a medium heat and cook till chicken tender and gravy thickens for 20-30 minutes

Garnish with coriander leaves and serve hot with rice and pickles


Notes

You can add more water if you want more gravy

Potatoes can be added to chicken vindaloo. Add diced potatoes together with chicken and cook till soft.

Adjust the heat by opting out green chilly or reduce the amount of chilly powder in the dish