Posted by : Ipshita Mukherjee
- Food Type : Nonveg
- Cook Time : 00:45
- Cuisine : Indian
How to make & Chicken Vindaloo
Dry roast chilies, coriander seeds, whole spices, cumin and mustard seeds till fragrant and slightly browned. Do this on medium low heat to get the maximum flavours from the spies and not burning them while roasting.
Blend the roasted spices in a blender along with ginger, garlic, ACV and lemon to make a smooth paste.
Heat mustard oil in pan. When the oil is hot, add chopped onion and fry till golden brown.
Add chicken and fry on high heat for 3- 4 minutes. Add tomato puree and the paste.
Now add salt, turmeric and water and cover and cook for 40 - 45 minutes Add little sweetener and cook for another minute. You can keep as curry or make it dry.