Vindaloo Paste
- 6 garlic cloves
- 1 ½ inch ginger
- 1 tsp black peppercorns
- 8 Dried red chilly
- ½ spoon turmeric
- 1-1/2 teaspoons coriander seeds
- 1 tsp Cumin Seeds (Jeera)
- Cinnamon
- 1/2 tsp Cloves
- ½ spoon turmeric
- 2 spn Toddy Vinegar
Other Ingredients
· Chicken cleaned and cut into medium pieces
· 4 tablespoons ghee
· 2 onions, sliced
· Salt 1 ½ tsp
· ½ tsp Sugar
· ½ tsp of Garam Masala Powder (Optional)
Instructions
· To a jar add Ginger, Garlic ,Pepper corns, Cloves, Cumin seeds (jeera ),Coriander seeds, turmeric, about an inch of cinnamon, Dried red Chilly , Toddy Vinegar grind them to a fine paste.
· Heat Ghee in a large saucepan on high heat add onion and mix well so that the onion does not stick to the bottom of the pan cook, stirring till the onion turns brown making sure it doesn’t burn.
· Once you have your Vindaloo Paste ready you can add it to the pan cook the masala till oil splits out.
· Now you can add the chicken give it gentle stir then add Garam Masala Powder, sugar, salt & glass of water. Stirring occasionally, until chicken is cooked. About 25 minutes Stir a few times during cooking; partially remove the lid during the last 10 minutes or so to thicken the sauce now add finely chopped coriander leaves and give it stir.
Chicken Vindaloo is ready to serve.
Thripthi Bhandary
