Chicken Vindaloo

Some days back, I had made one of my favourite chicken dishes. Vindaloo is a very popular chilly and vinegar based fiery hot dish from Goa, on the western coast of India.  Goa was occupied by the Portuguese for a number of years and so naturally, the Portuguese style of cooking has a marked influence on the local dishes of Goa. Though traditionally, vindaloo is made from pork, I've substituted it with chicken. The recipe itself is very simple, doesnt take much time except the marination part. Some recipes might be different, there are variations of course. Some people use yoghurt, etc.

But this is the way I make it, and well, no one's complained so far. So here's the recipe :)

Ingredient

• Chicken - 1kg, diced into medium sized cubes (boneless) or cut into medium sized pieces.
• Coriander seeds 1 tbsp
• Cardamom seeds - 1 tsp
• Whole black peppercorns - 1 tsp
• Cloves - about 7-8
  
• Fenugreek seeds - 2 tsp
• Cinnamon sticks - 3/ 1 tsp if powdered
• Cumin seeds - 2 tsp
• Mustard seeds - 2 tsp
  
• Ginger - 2inch piece
• Garlic - 10 to 12 cloves
• Onion - 3 big sized, sliced thinly
• Potatoes - Optional
• Turmeric - 2 tsp
• Salt - to taste
• Vinegar - 1 cup
• Sugar - 1 tsp
• Bay leaves - 4
  

Method

• Gently roast the dry spices from coriander seeds through to cumin seeds for about 5 minutes in a fry-pan on low heat.
• Put these roasted spices in a  blender along with  mustard, turmeric, salt, garlic and the vinegar to form vindaloo sauce. Add little water if necessary.
• Marinate the chicken in this vindaloo sauce for over 8 hours in a non-metallic bowl.
• Heat oil and saute bay leaves and onions until soft.  Remove and set aside.
• If adding potatoes, fry them on medium flame till light golden and soft. Remove and set aside.
  
• Now fry the marinated chicken for a few minutes, adding more oil if necessary
  Add the remaining vindaloo sauce, sauted onion, potaotes,and water. Add a little sugar if you prefer a not-so sour taste.
  
• Simmer till the chicken is tender (stirring well) and the curry is thick. Add salt and chilli to suit your taste if necessary. 
• Garnish with fresh coriander leaves and serve with steamed Basmati rice.  I hope you will enjoy this delicious curry recipe.