Chicken Vindaloo
Tender chicken pieces cooked in a thick, spice-heavy gravy built on caramelised shallots and coconut oil. This is the kind of Kerala chicken dish that families argue about — whose mother makes it better.
Ingredientsfor 4 servings
- 1 kg Chicken
- 5 nos Red chillies (Kollamulaku)
- 11/2 tsp Black pepper
- 1/4 tsp Mustard seeds
- 1/4 tsp Black jeera
- 4 nos Cloves (Grambu)
- 1 nos Cinnamon (Karugapatta)
- 2 nos Cardamom (Elakka)
- 2 tsp Ginger — thinly sliced
- 2 tsp Garlic
- 10 nos Cashew nuts — soaked in water
- 10 nos Raisins Onakka munthiri
- 2 nos Tomato — diced
- 3 nos Onion — thinly sliced
- Salt, to taste
- 1 - Oil
- Coriander leaves A bunch
Preparation
Step 1
Marinate the chicken with some salt and turmeric powder for about 30 minutes.
Step 2
Make a powder of red chillies, black pepper, mustard seeds, black jeera, cloves, cinnamon and cardamom.
Step 3
Mix this masala powder with a little water.
Step 4
Grind the cashews and raisins together and set aside.
Step 5
Set a pan over medium heat and pour in the oil or a kadai.
Step 6
Cook onion, till brown.
Step 7
Add garlic and ginger and cook for a min.
Step 8
Add the masala paste and stir, till the oil separates.
Step 9
Add the diced tomato and give it a good stir for about 2 minutes.
Step 10
Add the marinated chicken and let the chicken get coated well with the masala.
Step 11
Add 1 1/2 cups of water and salt.
Step 12
Put the lid on and cook on a medium heat, till the chicken is well done.
Step 13
Add the cashew and kismis paste and take it off the heat.
Step 14
Garnish with chopped coriander leaves.
Step 15
Goes well with palappam, vellappam or chappathi.
Tip
Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.
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