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
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Chicken Vindaloo
Time: 50 minutes prep, 40 minutes cook
Servings: 8 person
Directions
- Saute shallots.
- Add ginger, garlic and spice paste.
- Cook over low heat while stirring till aromatic and oil splits.
- Put in chicken and enough water to cook it.
- As the gravy comes together and chicken is cooked,
- pour in vinegar and season with salt.
- Stir all in and remove from heat.
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Summary
It's aromatic with tender and succulent chicken pieces soaked in thick spicy and sour gravy.
