A fiery, tangy chicken vindaloo recipe that will take your taste buds on a spicy Goan adventure. Inspired by traditional Portuguese effects, this dish is about all bold taste and rich, vinegar kicks. When you are craving something strong for one week's dinner - and better the other day when the spice has time to meld!
Component
For marinade and spice paste:
- Boneless chicken: 1 kg
- Vinegar: 2 tablespoons
- Garlic: 4 cloves, minced
- Ginger: 1 teaspoon, fresh grated
- Dry cayenne chili: 4-5
- Ground cumin: 1 tablespoon
- Ground Coriander: 1 tablespoon
- Turmeric powder: 1 teaspoon
- Full cloves: 4
- Cinnamon Stick: 1 (small portion)
- Salt: 1 teaspoon (or to taste)
Curry Ingredients:
- Onion: 1 medium, thin slices
- Tomatoes: 2 medium, chopped
- Oil: 2 tablespoons
- Water: 1.5 cups
- Optional: 1 medium potato, peeled and cut into cubes
- Optional: A pinch of sugar to balance tang
For decoration:
Freshly cilantro: a handful chopped
Instructions
1. Vindalu masala paste: Grind garlic, ginger, soaked cayenne, ground cumin, coriander, turmeric, cloves and cinnamon stick to paste. This creates a fiery vindaloo spice that will completely coat your chicken.
1. Marinate the chicken:
In a large bowl, add the chicken pieces to 2 tablespoons of vinegar, salt and prepared spice paste. Mix well so that each piece is coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour; To taste the er chin, marinate overnight.
2. Aromatics :
Heat the oil on medium heat, a wide, deep pan or dutch oven. Add the sliced onion and stirring (about 5-7 minutes) until they are golden and soft.
3. Create a curry base:
Stir in marinated chicken with spice paste. Bake until the chicken starts to be slightly browned from the outside. Add chopped tomatoes and, if used, cubed potatoes. Cook for another 2-3 minutes until the tomatoes begin to break.
4. Simplifying in perfection:
Pour about 1.5 cups of water, stir well to attach all flavors. Bring the mixture to a gentle boil, then reduce the heat. Cover the pan and simmer the vindaloo for 30-40 minutes, or until the chicken is tender and the sauce is ened. Taste and, if necessary, add a pinch of sugar to adjust the vinegar tang.
5. Finish and decoration:
Once the chicken is fully cooked and the flavors are mixed together, then do not remove from the heat. Sprinkle freshly chopped cilantro on top.
6. Serve:
Pamper your chicken vindaloo in a bowl and serve as a vibrant boiled basmati rice, naan or even crusty bread . Enjoy the dish the same day, or let it rest overnight - the taste becomes more intense, making it more delicious the next day!
Tips and variety
- Spice adjustments: If you prefer a lighter vindaloo, reduce the number of dried red chili or choose a less powerful variety. For extra heat, add cayenne powder dash when cooking onions.
- Traditional turn: Some authentic dishes leave tomatoes and add water sprinkles instead - but we think tomatoes give wonderful prosperity to the dish.
- Mac-Eastern Magic: The next day Vindalu's taste is even better. Prepare a large batch and store the rest of the airtight container; Just re -heat and serve for a more delicious experience.
- Serving instructions: Cucumber can adjust the cooling side or fresh salad of the rita, while boiled rice or nan is suitable for soaking the aromatic sauce.
This classic chicken is a celebration of Vindalu spices and tang - a dish that he comforts is bold. Happy cooking and flavors let you transport to Goa's sunny shore!
