Chicken Vindaloo

-
CHICKEN VINDALOO by Madras Curry


Madras curry comes with another popular Indian Recipe - Chicken Vindaloo. Vindaloo or vindalho is a popular recipe in the region of Goa, Vasai and the surroundings of Konkan, Kerala and other parts of India. It is known globally in its British Indian form as a staple of curry house and you would find in many Indian restaurant menus, and is often regarded as a fiery, spicy dish. It is usually made with pork but can be made with any kind of meat, including beef, mutton, and chicken, or tofu. To read more about Madras Curry Chicken Vindaloo - please visit www.madrascurry.co.uk Chicken Vindaloo Ingredients Boneless Chicken - 1/2 kg Oil - 3-4 tbsp Bay leaf - 3-5 nos Onion - 2 nos thinly sliced A few chopped Coriander leaves For Vindaloo Masala Coriander seeds - 1 tbsp Cumin seeds - 2 tsp Peppercorns - 1 tsp Fenugreek - 1 tsp Mustard seeds - 1 tsp Red chili - 6-8 nos Cinnamon stick - 1-3 nos (small) Clove - 10 to 12 nos Cardamom seeds - 1/2 tsp A piece of Ginger Garlic - 5-7 nos Salt to taste Turmeric powder - 1/2 tsp Jaggery/Brown Sugar - 1 tsp Vinegar - 3 tbsp Water-half cup ( as required to make a thick paste) Method: Step 1: Dry roasting the ingredients 1. Dry roast 1 tbsp of Coriander seeds, 2 tsp of Cumin seeds, 1 tsp of Peppercorns, 1 tsp of Fenugreek, 1 tsp of Mustard seeds, 8 nos of red chilies, 3 nos (small) Cinnamon stick, 12 nos of Cloves & 1/2 tsp of Cardamom seeds. 2. Once you smell a nice aroma, turn off the flame & let it cool down. Step 2: To prepare Vindaloo Masala 3. Add the roasted ingredients to a mixer jar. 4. Add a piece of ginger, 5-7 cloves of Garlic, Salt, 1/2 tsp of Turmeric powder, 1 tsp of Jaggery/Brown Sugar, 3 tbsp of Vinegar & grind it. While grinding add a Water. Grind into a fine paste. Your Vindaloo Masala paste for Chicken is ready! Step 3: Mixing & marinating 5. Add the Vindaloo Masala paste to 1/2 Kg of Boneless Chicken & mix well. 6. Let it marinates for a minimum of 8 hrs or overnight. Step 4: Cooking 7. To a wide saucepan, add 1-2 tbsp of Oil, a few Bay leaf & 2 nos of thinly sliced Onions. Saute it till the Onions become brown color. Keep the Onions aside. 8. To the same saucepan, add 1 tbsp of Oil & the marinated Chicken pieces. Let it cook for about 10 minutes. 9. Now add the browned Onions & mix well. 10. Add Water & mix. Then close with a lid & simmer the flame. 11. Cook till the chicken turns soft & it forms a thick gravy. (for about 15 minutes ) 12. Garnish it with chopped Coriander leaves & Serve hot with rice or Rotis.

The blog is written by Manimegalai please subscribe and share and support us. For video click below, thanks.





Comments

Post a Comment

Popular posts from this blog

Ginger & Lemon Water

-
Image
GINGER & LEMON WATER by Madras Curry we are going to see how to make Ginger and Lemon Water Drink which is very healthy. In India traditionally Ginger has been used for many health-related problems and it is one of the main ingredients in most Indian recipes. Another main ingredients used for this recipe are lemon and honey which we all know that both are very good to health. lemon is a good source of vitamin C improves your immune system and honey makes this recipe yummy. Feeling achy? Stuffy? Sore throat? This patented Honey Lemon Ginger drink will help. No joke about it helping you feel a bit better if you have a cold or the flu. The heat and the ginger will warm you right up, the steam—aided by the bright lemon and the potent ginger—will help clear those sinuses, and the ginger and the honey will work to soothe that scratchy throat. If you're really suffering, try making a triple batch and keep it in a thermos to sip, or reheat it as needed. Want a thoughtful-person-of...
Read more

Chicken 65

-
Image
CHICKEN 65 by Madras Curry Chicken 65 – Delicious, juicy, deep-fried spicy piece of chicken meat bursting with the flavor of chilly and Indian spices is one of the most popular starters in a south Indian restaurant menu. How the name Chicken 65 came? Some say it has to do with the fact that it is 65th dish number in the menu of the military canteen in Chennai formerly called Madras and some say 65 was the number of spices or chilies used. Rest assured, chicken 65 by any other name would be just as scintillating, fiery and hot. Regardless of the thousand stories I simply feel it’s delicious every single time I taste. There exist many versions of this dish, and today I am posting Restaurant style-dry version with no sauce, just the tempering. I also make with a saucy version which I will post it in the future sometime. Well, stories apart let take a look at how you whip up this quick dish in no time. Give a try, they’ll be sure to be a hit with both kids and adults alike. Enjoy! Ingred...
Read more