Chicken Vindaloo

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Those who likes spicy food, cannot forget about Chicken Vindaloo or fish Vindaloo.Vindaloo or Vindalho is an curry dish famous in the region of Goa, Konkan and some other parts of India. The name Vindaloo is derived from the portuguese dish carne  de vine d'alhos. Funny name right? We indians are so intelligent to rename it as simply Vindaloo.

In the beginning itself, one thing need to be noted, this dish may not be liked by every body because of the sourness. Main ingredients of this dish are sour taste Vinegar, Tamarind etc.



Ingredients
  1. Chicken          : 1/2 kg
  2. Potato             : 2 no. s
  3. Table salt        : 1 teaspoon
  4. Garlic              : 8 to 10 clove depending on the size
  5. Onion              : 2 no. s (When I made it, I used one onion and 6 sambhar onion to give a Kerala touch)
  6. Red chilly       : 5 (It is better to use Kashmiri chillies for better colour, also number of chillies can be varied as per your requirement of spiciness)
  7. Tamarind         : 10 gm
  8. Fenugreek seeds (Uluva/Methi) : 1/2 Teaspoon.(Please note that a small increment of this can ruin your dish completely because of its bitterness) 
  9.  Pepper            : 1 to 1-1/2 Teaspoon 
  10. Cummins seed : 1/2 Teaspoon
  11. Mustard            : 1/2 Teaspoon
  12. Cardamom        : 2 no. s
  13. Cinemon           : 1/2" - 3 sticks
  14. Clove                : 6 no. s
  15. Coriander powder : 1 Table spoon
  16. Turmeric            : 1/2 Teaspoon
  17. Vinegar              : 2 Teaspoon
  18. Jaggery              :  15 to 20 gm
  19. Ghee                  : 1 Teaspoon
Preparation

  1. Put the chicken pieces and potato pieces in 1/2 litre water, add one teaspoon table salt and boil it in a very low flame for 5 to 10 minutes to get it half cooked.
  2.  You can vary this timing as per to get it half cooked. In this preparation, one important point we need to keep in mind is, the entire cooking we are going to do in a low flame for better taste. 
  3. By the time the chicken get boiled, grind item no. 4 to 17 all together in a blender till you get a smooth paste and keep ready. 

  4. After 10 minutes, mix the masala with half cooked chicken and mix well. Keep it in low flame for another 5 minutes. As we have added Vinegar and Tamarind, it is better to add some Jaggery or brown sugar to keep the sourness in control.
  5.  I used Jaggery in my preparation.  So, add jaggery and continue cooking. Check the salt level and add if required. 
  6. Add a teaspoon of ghee and keep it in low flame for another 10 to 15 minutes.
  7. Chicken Vindaloo is best to have with white rice. 

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