Chicken Vindaloo

Hi Friends,


Good Morning to all of you. Today I have one of my favourite dish. Its "Chicken Vindaloo". In the original recipe, there is no patotoes. But we love potatoes with chicken curry. So I have added potatoes here. Hope you all will enjoy the dish. Any Comments, compliments and suggestions to improve are most welcome.

Ingredients:

• Chicken - 1 lb
• Onion - 1 cup (chopped)
• Potato - 1 big (boiled and cubed)
• Ginger paste - 1/2 tsp
• Garlic paste - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Coriander seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Fenugreek seeds - 10 to 12
• Vinegar - - 1 tsp (I used distilled vinegar)
• Chili powder - 1 tsp or 4-5 red chilies (increase the amount of chilies if required)
• Coriander leaves - 3 to 4 whole (for garnishing)
• Oil
• Salt

Method:

• Step -1
• Paste 1: Grind together ginger, garlic, mustard seeds, red chilies, fenugreek seeds, coriander seeds, cumin seeds to a smooth paste.
• Step -2
• Heat oil and fry onions on a low heat till the onions turn dark brown and crispy(It may help to deep fry the onions in oil to speed up the process).
• Take them out on a clean kitchen towel to remove all the extra oil.
• Step -3
• Paste 2: Grind to a paste along with vinegar. This is the dark paste that gives the color to the dish.
• Step - 4
• Add paste 1 and paste 2 to the chicken. Leave it aside for atleast 1 hr.
• Step -5
• Heat a little oil in thick bottomed pan.
• Add the marinated chicken with all the marinade.
• Add the boiled patotoes when the chicken is half-cooked.
• Cook till chicken is tender and gravy is thickened.
• Garnish with coriander leaves and onion.
• Finally, Serve hot with Naan, Paratha or Rice