Goan Chicken Vindaloo, a delicious Chicken recipe which is very popular in Goa. You can make this delicious dish for house parties along with Whole Wheat Lachha Paratha and a Salad. This delicious curry is a popular dish in Goa, India and is made using red chilies and vinegar. Inspired by a dish from Portugal, this curry has an amazing.
Goan chicken vindaloo is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Goan chicken vindaloo is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have goan chicken vindaloo using 17 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Goan chicken vindaloo:
- Make ready 300 gms chicken
- Take 2 finely chopped onions
- Get 4-5 tbsp oil
- Make ready 1 cup water
- Make ready 2-3 tbsp tamarind paste
- Get leaves Coriander
- Take For marination paste:
- Take 50 gms ginger garlic paste
- Make ready 4-5 dried red chilli soaked
- Get 3 cardamom
- Prepare 4-5 cloves
- Make ready 8-10 black peppercorns
- Prepare 1 stick cinnamon
- Prepare 1 tbsp mustard seed
- Get 1 tbsp jeera/cumin
- Make ready Salt as per taste
- Get White vinegar
The "Vindaloo" style of cooking is of Goan origin - and is essentially a fiery-hot "sweet and sour" style curry. It can be cooked with any meat - and tonight I'm doing it with Chicken. I've never cooked this before - so I had to do some research. Chicken Vindaloo is a dish that needs no introduction.
Steps to make Goan chicken vindaloo:
- Soak red chilii in white vinegar if available if not then soak in water for 2 hours add all ingredients into mixture and make a thick paste.
- Now take a chicken in a bowl add this paste into chicken atleast for half an hour
- Now take a kadhai add oil into it add finely chopped onion fry them till golden brown add salt in them so that it dont get burnt,now add the marinated chicken into it add tamarind paste cover it for 15 minutes. Check inbetween
- Now this is the time to add water into it stir it and cover it for another 10-15 minutes. Check salt if less then add more. Garnish with coriander leaves
I've never cooked this before - so I had to do some research. Chicken Vindaloo is a dish that needs no introduction. A famous, often fiery, red curry from Goa, vindaloo has made a name for itself in the world of books. Like the beautiful land of Goa. It's made with chicken legs which absorb the flavours better but you could use chicken breasts.
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