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chicken vindaloo recipe

Written on Saturday, November 12, 2016 | 5:15:00 PM

Serves : servings 

Ingredients : 
- 8–10 chicken thighs, bone in and skin on
- 2 tbsp vegetable oil or ghee
- 1 onion, sliced
- 2 green chillies, slit lengthways, deseeded if you like
- 20 curry leaves
- 400g tomatoes, peeled and chopped

- 1 onion, chopped
- 1 garlic bulb, cloves chopped
- 20g root ginger, chopped
- 100ml red wine vinegar
- 3cm cinnamon stick
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1 tsp cardamom pods, seeds only
- 1 tsp fenugreek seeds
- 1 tsp mustard seeds
- 6 cloves
- 2 tbsp Kashmiri chilli powder
- 1 tsp turmeric
- 1 tsp sugar
- 1 tsp salt

Preparation Method :
1) First make the marinade. Blitz the onion, garlic and ginger in a blender with 2–3 tablespoons of the red wine vinegar to make a smooth paste. Toast all the whole spices in a dry frying pan until they smell aromatic. Be careful, as the mustard seeds will start to pop up at you. Grind the whole spices, then mix them with the chilli powder, turmeric, sugar and salt. Stir in the onion paste and the rest of the vinegar.

2) Put the chicken in a bowl, pour over the marinade and rub it in well. Cover the bowl and put the chicken in the fridge for as long as you can – preferably overnight.

3) Take the chicken out of the fridge an hour before you want to cook it so it can come up to room temperature. Put half the oil or ghee in a large frying pan. Scrape the marinade off the chicken and reserve it, then fry the pieces skin-side down until well browned. It’s best to do this in a couple of batches so you don’t overcrowd the pan – the chicken pieces need plenty of room around them to brown properly. Remove the chicken and set it aside.

4) Heat the rest of the oil or ghee in a casserole dish. Add the onion, green chillies and curry leaves and fry them for a few minutes over a high heat. Add the tomatoes and the reserved marinade, then bring everything to the boil. Simmer for a couple of minutes, then add the chicken, skin-side up. Partially cover the pan and simmer for about half an hour, until the chicken is tender and the sauce has reduced. Serve with some rice.


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