This is a print preview of "Chicken Vindaloo" recipe.

Chicken Vindaloo Recipe
by Navaneetham Krishnan

Chicken Vindaloo

It's aromatic with tender and succulent chicken pieces soaked in thick spicy and sour gravy.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Malaysia Malaysian
Cook time: Servings: 8 person

Goes Well With: its a side dish for rice

Ingredients

  • 1 medium size (about 500g) chicken - cut into bite sizes.
  • 1/2 tbsp ginger paste
  • 1 tbsp garlic paste
  • 6 shallots - sliced thinly
  • 1 tbsp vinegar (or as per taste)
  • 5 tbsp oil
  • Salt for taste
  • For the spice paste
  • 10 dried chilies (or as per taste)
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 1 1/2 tsp black pepper seeds
  • 2-3 cardamom (remove skin)
  • 3 cloves
  • 1 stick cinnamon
  • "* dry fry and ground/blend to a thick paste

Directions

  1. Saute shallots.
  2. Add ginger, garlic and spice paste.
  3. Cook over low heat while stirring till aromatic and oil splits.
  4. Put in chicken and enough water to cook it.
  5. As the gravy comes together and chicken is cooked,
  6. pour in vinegar and season with salt.
  7. Stir all in and remove from heat.