CHICKEN VINDALOO

Vindaloo is a sweet and sour dish introduced by the Portugese in Goa.Its traditionally made with pork but derived variations with it using chicken or potato as main ingredients.Its a dry sauce based dish with a lot of spices and vinegar.It tastes better as it ages.A great combo with rice or roti.

INGREDIENTS

Boneless chicken breasts - 1 large ,cut into bite size pieces

onion - 1 medium size,chopped really fine(if u can also use 1 finely chopped tomato )

Tomato paste - 3 tbsp

water - 1/2 cup

curry leaves - of 1 sprig

coriander leaves - a bunch,chopped

salt

For Marination:-

Tomato paste - 2 tbsp

Fried onions - 1/2 cup

cardamam - 3-4 nos

cinnamon - 1 whole stick

cloves - 5-6 nos

black peppercorn - 5-6 nos

turmeric pdr - 1/2 tsp

red chillies - 3-4

Kashmiri chilli pdr - 1 tbsp

coriander pdr - 2 tsp

ginger - 1 1/2 tsp, chopped

garlic - 3 cloves, chopped

white vinegar - 1/4 cup

salt

METHOD

In a blender/mixer mix the ingredients for the marination and blend it to a smooth paste.Marinate the chicke pieces with this paste for about 2-3 hrs.

In a wide pan heat some oil.Add the curry leaves and onions and cook it till golden brown.Add the tomato paste and stir it for 3-4 mins.Add the marinated chicken and cook it until its cooked halfway through.Now add the water and salt.Let it simmer for about another 5 mins .Garnish with coriander leaves.Serve hot with rice or roti.

ENJOY!!!