GOAN CHICKEN VINDALOO

Ingredients:

For Vindaloo Paste

• 10-12 Dry Kashmiri Red Chillies
• 2 tbsp Coriander Seeds
• 3-4 Clove
• 1 inch Cinnamon
• 2-3 Cardamom
• 8-10 Black Peppercorns
• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• 8-10 cloves Garlic
• 1 inch Ginger Chopped
• 1 tbsp Vinegar
• 1 and 1/2 tbsp Tamarind paste

For the curry

• 4 tbsp Vegetable Oil
• 2 cups Onion Chopped
• 1 kg Chicken Curry Cut
• 1 cup Fresh Tomato Puree
• 1 tsp Turmeric Powder
• Salt to taste
• 1 tsp Sugar

1. Dry roast red chilies, coriander seeds, cloves, cinnamon, cardamom, peppercorns, cumin and mustard seeds till fragrant and slightly browned.
2. Blend in a blender along with ginger, garlic, vinegar and tamarind paste to make a smooth paste.
3. Add little water while making the paste.
4. Heat oil in pan.
5. When the oil is hot, add chopped onion and fry till golden brown.
6. Add chicken and fry on high heat for 3- 4 minutes.
7. Add tomato puree and the paste that we made.
8. Now add salt, turmeric powder and 1 cup of water and cover and cook for 45-50 minutes.
9. Add sugar and cook for another minute.
10. Serve hot

Source: https://www.whiskaffair.com/chicken-vindaloo/