Goan-style Chicken Vindaloo Recipe

Producer: Priyanka Das Editor: Manuj Yadav

Ingredients for Vindaloo Paste

2 tablespoons whole coriander seeds 3-4 cloves 1 inch piece of cinnamon stick 2-3 whole green cardamoms 8-10 whole black peppercorns 1 teaspoon cumin seeds 1 teaspoon mustard seeds 10-12 whole dry Kashmiri red chilies (soaked in hot water) 8-10 cloves garlic 1 inch piece of ginger 1 tablespoon white vinegar 1 and ½ tablespoons tamarind paste or 1/2 cup tamarind water

Other Ingredients

3 tablespoons olive oil 2 cups onions, finely chopped 500 grams chicken, cut into pieces 1 cup tomato puree Salt, to taste 3/4 teaspoon turmeric powder ½ teaspoon white granulated sugar 2 tbsp coriander leaves, finely chopped (optional)

Add coriander seeds, cloves, cinnamon, green cardamoms, peppercorns, cumin seeds, and mustard seeds to a skillet.

Dry roast on medium heat until fragrant and slightly browned. Remove the skillet from the heat and let the spices cool down completely.

Add the roasted spices to a blender jar along with soaked dry red chillies, ginger, garlic, white vinegar, tamarind paste/water and blend to make a smooth paste.

The paste is ready to use. Keep aside.
Next, heat oil in a pan. Add onions and fry till golden brown.

Add chicken pieces to the pot. Cover and cook until it leaves its juices.

Open the lid, add tomato puree, ground vindaloo paste, salt, turmeric powder, water and give it a mix.

Cover and cook until it leaves oil and chicken is properly cooked. Garnish with coriander leaves and serve hot with steamed rice.

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