Kerala Chicken Vindaloo
A specialty Chicken dish rich with aroma of crushed mustard and vinegar. This is one of the easiest dishes that can be prepared at home.
Ingredientsfor 4 servings
- 1 kg Chicken
- 3 cup Kochulli
- 2 tsp Ginger Garlic — grated
- 2 tbsp Chilli powder
- 1 tsp Turmeric powder
- 11/2 tsp Pepper powder
- 11/2 tsp Garam masala
- 3 tbsp Vinegar
- 1 tsp Mustard seeds — crushed
- Salt, to taste
- 2 cup Water
- Cocunut oil, to taste
Preparation
Step 1
For preparing, first marinate the cut chicken with turmeric powder and salt and set aside for 1 hour.
Step 2
Mix chilli powder, pepper powder and garam masala in vineger to make a paste (add water if needed).
Step 3
Set a pan on the stove, heat cocunut oil and cook onion, ginger and garlic till it turns lightly browned.
Step 4
Add the masala paste and salt.
Step 5
Add crushed mustard seeds and marinated chicken and Stir everything together thoroughly.
Step 6
Add water and keep in a low flame for the chicken to cook.
Step 7
Garnish the dish with curry leaves and chopped coriander leaves.
Tip
Do not boil the curry hard after adding coconut milk. A gentle simmer is all you need — vigorous boiling can cause the coconut milk to split.
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