Goan Chicken Curry Chicken Vindaloo
8 medium sized pieces (about 800 grams) of chicken
2 big onion(s) finely sliced
2 bay leaves
4 green cardamoms crushed
2 green chilli(es) slit
1 tablespoon(s) tamarind paste or pulp
2 teaspoon(s) each of vinegar and sugar
2 cup(s) water
2 tablespoon(s) oil
salt to taste For Vindaloo Marinade
1 teaspoon(s) each of cumin and coriander seeds
½ teaspoon(s) each of mustard seeds, black pepper and turmeric powder
2 whole red chilli(es)
2 cloves
½" piece cinnamon broken
2 teaspoon(s) each of ginger, garlic pastes
Roast the ingredients for the Vindaloo marinade except for the turmeric powder
and the ginger-garlic pastes, till you get a pleasant roasted aroma. Allow to
cool and grind. Mix in the turmeric powder. Make cuts on the chicken pieces and
rub the powdered spices and ginger-garlic pastes all over them nicely. Allow to
marinate for a few hours preferably or atleast an hour if in a hurry.
Heat oil in a heavy-bottomed pan. Fry the bay leaves and cardamoms for a few
seconds. Add the sliced onions and fry till they are light brown in color. Add
the chicken along with the marinade and fry on medium level for about 3
minute(s) or till the chicken has lightly browned all over Add the slit green
chilli(es),water and salt. Cover and cook on low level for about 30 minutes or
till the chicken is fully tenderised. Add the tamarind paste or pulp. Mix well.
Simmer on low heat for about 5 minutes. Add the vinegar and sugar. Adjust the
balance of sweet and sour as required.