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Spicy Goan Chicken Curry ( Komdi Vindaloo ) Recipe

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0 votes | 1083 views
Servings: 4

Ingredients

  • 6 Tbsp. sunflower oil
  • 4 sm potatoes peeled and halved
  • 2 lrg onions minced finely
  • 8 piece chicken skinless
  • 6 x cloves
  • 8 x black peppercorns
  • 6 x cardamom
  • 4 x green chillies slit lengthways so the seeds are exposed but the chilli is not broken in 2
  • 1 tsp sugar
  •     salt
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp tummeric pwdr
  • 1 tsp garlic minced
  • 1 tsp ginger minced
  • 4 x dry red chillies deseeded softened in water and liquid removed
  •     large healthy pinch cinammon pwdr
  • 4 Tbsp. malt vinegar

Directions

  1. Heat the oil in a pan and fry the potatoes till golden brown.
  2. Remove with a slotted spoon and reserve.
  3. Fry the onions in the same oil.
  4. When they are translucent/soft add in the chicken cloves peppercorns cardamom and green chillies.
  5. Fry till the chicken is well browned.
  6. Add in sugar and salt and stir fry for about 5 min.
  7. Add in the potatoes and the grnd spice paste and cook till the chicken is done.
  8. Stir in the vinegar and simmer for 5 more min.
  9. Serve warm with boiled rice.
  10. The recipe which follows is from Goa and is made with pork prawns chicken lamb or possibly beef. Known all over the world as a medium warm curry it has come to denote a certain level of chilli heat in a dish.
  11. Serves 4
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