Mangalorean Recipes

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Home Mangalore/Goa Recipes Poultry Chicken Vindaloo 2

Chicken Vindaloo 2

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Ingredients
Quantity: Measure: Ingredients: Description:
1 Kilogram Chicken Cut, skin and wash
1 Teaspoon Jeera/Cumin Seeds For Grinding
6 Large Chillies Red Dry For Grinding
1/2 Inch Turmeric/Haldi For Grinding
2 Pods (whole) Cardamoms For Grinding
6 Flakes/Seeds/Cloves Garlic For Grinding
2 Tablespoon Vinegar For Grinding
3 Tablespoon Ghee For Tempering
A Few Coriander Leaves (Kothmeer) For Tempering
1 Medium Onion Sliced, For Tempering
  As Required Salt For taste
Method

Cut the meat and wash. Grind the masala in vinegar.

Heat ghee in a vessel, and fry the sliced onion, and the coriander leaves, Stir. Put the ground masala and fry. Stir frequently. Put the meat with salt to taste and cook. Cover the vessel, with a lid which can retain some water. Put cold water on the lid and cook the meat in its own gravy. Lift the lid and stir frequently to prevent burning and sticking to the base. If the water on the lid turns hot, throw it and replace it with fresh cold water. If the meat is too dry, you may add a little hot water for the meat to cook properly.

You can add potatoes boiled, peeled and cut in fours to add volume to the dish. Let the potatoes absorb the gravy as the meat cooks.

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