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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
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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
Instructions
- Dry roast red chilies, coriander seeds, cloves, cinnamon, cardamom, peppercorns, cumin and mustard seeds until musky and slightly brunette.
- mix during a liquidiser at the side of ginger, garlic, vinegar and tamarind paste to create a sleek paste.
- Add very little water whereas creating the paste.
- once the oil is hot, add sliced onion and fry until golden brown.
- Add chicken and fry on high heat for 3- four minutes.
- Add tomato puree and also the paste that we tend to created.
- currently add salt, turmeric powder and one cup of water and canopy and cook for 45-50 minutes.
- Add sugar and cook for one more minute.
- Serve hot with steamed rice or flatbread.
source
http://recipetocooking.blogspot.com/2019/02/authentic-chicken-vindaloo.html
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dan
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