Name: Chicken Vindaloo. recipe by latha nair at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Ingredients: Chicken 500g; Onion 2 small, chopped; Tomato 1 big chopped or puree; Potato 1, small, cut into big pieces; Salt; Water 1 to 1 1/2 cups; Oil 3 tbsp; For Vindaloo Masala; Kashmiri chilli 15; Jeera 1/4 tsp; Methi seeds 2 pinch; Ginger 1 small piece; Garlic 5 cloves; Pepper 1/2 tsp; Cardamom 2; Cloves 3; Cinnamon 1 small piece; Rice vinegar or ordinary vinegar 1 tbsp; Turmeric 1/4 tsp

ABOUT Chicken Vindaloo. RECIPE

A goan dish with a Portuguese touch. But, now it has become an Indian dish .

Ingredients Serving: 3

Chicken 500g
Onion 2 small, chopped
Tomato 1 big chopped or puree
Potato 1, small, cut into big pieces
Salt
Water 1 to 1 1/2 cups
Oil 3 tbsp
For Vindaloo Masala
Kashmiri chilli 15
Jeera 1/4 tsp
Methi seeds 2 pinch
Ginger 1 small piece
Garlic 5 cloves
Pepper 1/2 tsp
Cardamom 2
Cloves 3
Cinnamon 1 small piece
Rice vinegar or ordinary vinegar 1 tbsp
Turmeric 1/4 tsp

Instructions

Grind the Masalas given, to a fine paste.
Heat oil in a big kadai. Add onion .Fry till it s colour changes.
Then add tomato. Cook till its well mashed. Tomato puree cooks fast.
Then add ground Masala. Fry till oil separates. Or till it s raw taste goes.
Then add chicken , stir well. Keep on stiring for a long time.
Add potato & water. Cover & cook on medium flame. If needed add some more water. Because , some chicken does nt have too much water.
Remove when chicken s well cooked & gravy s semi thick. I added some curry leaves .
Serve hot with rice or any rotis.

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