Chicken Vindaloo
The Tang from the Vinegar, Sweetness from tamarind and just the right amount of heat from the chillies and spices, this Chicken curry has a plethora of savoury, mildly sweet, and sour flavours.
Ingredients
Chicken Marinade
- 600 gms Chicken
- 8-9 Kashmiri Dry Red Chillies (Deseed and Soak in hot water for an hour)
- ½ Tsp Cumin seeds
- 1 Tbsp Coriander seeds
- ½ Tsp Mustard seeds
- 25-30 Peppercorns (adjust according to your spice level)
- 4 Cardamom pods (skin removed)
- 1 Big Black Cardamom
- 4 Cloves
- 2 Cinnamon sticks
- 7 Garlic pods
- 1 Inch Ginger
- 1½ Tsp Plain Vinegar
- 1 Tbsp Tamarind paste
- ½ Tsp Turmeric powder
- Salt to taste
Chicken Curry
- 2 Tbsp Coconut oil You may use Vegetable oil too but coconut oil brings out the flavor
- 1 Big Onion (sliced thin)
- Whole spices 4 Cloves, 4 Cardamoms, 8 Peppercorns, 1 Cinnamon, 1 Black Cardamom
- 1 Tbsp Tomato paste
- 1 Tsp Sugar
- 1½ Tsp Plain Vinegar (skip if you dont like bit of tanginess)
Instructions
- Deseed the Kashmiri chillies and Soak the Dry Red Chillies in hot water for an hour.
- Dry Roast the whole spices for 5-7 mins on low flame and make a paste along with the dry red Chillies, ginger garlic, vinegar, tamarind paste and turmeric powder.
- Marinate the Chicken with the paste and keep refrigerated for few hours if possible.
- Saute sliced Onions till brown in color, then add the chicken and salt as per taste. Add tomato paste. Fry it till water gets reduced. Add 1 Cup warm water and cover cook till cooked for 20-30mins. Add vinegar and sugar at end.
- Best served with plain rice or parathas/rotis/naans/breads.
- Thank you for reading! Bon Appetit!
Video
Notes
Tips: Kashmiri chillies are milder in spice than regular red chillies and have a vibrant deep red color (If not available then use a Tablespoon of Kashmiri Chilli powder/Sweet Paprika instead
The curry tastes better the next day!