This curry is popular in regions of Goa. The name vindaloo is derived from portuguese dish “carne de vinha d’alhos”
Ingredients :
1. Chicken / Kozhi
2. Onion / Vengayam – 1 cup
3. Potato / Urulai Kizhangu – 1 cup
4. Ginger and Garlic / Inji Poondu – finely chopped
5. Grated Coconut / Thuruviya Thengai
6. Red Chili’s / Kaaintha Milagai – 8/10
7. Cinnamon, Cardamom, Cloves / Ilavanka Pattai, Yelakkai, Krambu
8. Pepper Cons / Milagu
9. Turmeric Powder / Manjal Thool
10. Vinegar
11. Sugar / Chakkarai
12. Coriander Leaves / Kothamalli Ilai
13. Pepper Powder
Method :
* Cut the chicken to small cube size pieces and add little pepper powder and salt
Masala Paste Preparation :
1. Mix ingredients like red chili’s, ginger, garlic, grated coconut, cinnamon, cardamom, cloves, pepper cons, turmeric powder and vinegar together. And let all the ingredients soak in the vinegar of 1/2 hr
2. Then grind them to a fine paste
* Now add this paste to the chicken mix well and marinate the chicken for atleast 1/2 hr
Curry Preparation :
1. Take a pan add oil and heat it, add mustard seeds, let it splutter
2. Now add ginger (minced) , onions,and potato, saute it well. Add little salt
3. After sauteing add the marinated chicken, saute it for 5 minutes
4. Then add sugar mix well, Add sufficient amount of water and cook the curry for 20-25 minutes/ until the chicken gets well cooked
5. Garnish with coriander leaves and the recipe is ready