Chicken Vindaaloo

Submitted by Sana7149

"Found this from some website long back. Serve over rice. Times are guesstimates"

 

• Ready In: 1hr 20mins
• Ingredients: 19
• Serves: 4-6

ingredients

• 500 g boneless chicken, cut into pieces
• 240 g tomato puree
• 150 g sliced potatoes
• 2 teaspoons whole cumin seeds
• 1 teaspoon black peppercorns
• 1 teaspoon cardamom seed
• 3 cinnamon sticks
• 1 1⁄2 teaspoons black mustard seeds
• 1 teaspoon fenugreek seeds
• 5 tablespoons vinegar
• 1 teaspoon salt
• 1 teaspoon cayenne pepper
• 1 teaspoon light brown sugar
• 10 tablespoons vegetable oil
• 2 large onions, cut into half rings
• 6 tablespoons water
• 8 -10 garlic cloves, coarsely chopped
• 1 tablespoon coriander powder
• 1⁄2 teaspoon turmeric powder

directions

1. Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a grinder.
2. In a small bowl, combine grounded spices, vinegar, salt, cayenne pepper and brown sugar. Set aside.
3. Heat oil in a pan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions and put them in a blender. Add 3 tablespoons water to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the vindaloo paste.
4. Put the ginger and garlic in a blender. Add 3 tablespoons water and blend until you have a smooth paste.
5. Heat the remaining oil in a pan over medium heat.
6. When hot, add the ginger-garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds.
7. Add the chicken, and brown lightly.
8. Now add the vindaloo paste, tomato puree and potatoes to the chicken in the pan. Stir and bring to a slight boil.
9. Cover the pan, reduce heat to low, and simmer for about an hour, or until Chicken and potatoes are tender.