Chicken Vindaloo

Chicken Vindaloo

By Chef Shantanu Gupte

From Health Mange More

Prep: 4 hours

Cook: 25 minutes

Method: Easy

Course: Main Course

Type: Goan

Key Ingredients:

Boneless chicken

One of the most popular dishes from Goa - chicken vindaloo

Ingredients

Boneless chicken, cut into medium cubes 500 gms
Ginger-garlic paste 2 tsps
Vinegar 2 tbsps
Medium onion, roughly chopped 1
Medium tomato, seeded and roughly chopped 1
Ginger, finely chopped 1 tsp
Garlic, finely chopped 2 tsps
Green chilli, slit 1
Dried chillies, chopped 5 to 6
Cumin seeds, roasted 1 tsp
Turmeric powder ½ tsp
Coriander powder ½ tsp
Red chilli powder ½ tsp
Garam masala powder ½ tsp
Oil 1 tbsp
Salt to taste
Tomato puree 1 tbsp
Fresh coriander leaves, chopped ½ cup
Lemon juice 1 tbsp

Methods

Take chicken pieces in a bowl, add ginger-garlic paste and vinegar and mix well. Keep the bowl in the refrigerator for 4 hours to marinate.
Grind onion, tomato, ginger, garlic, green chilli, red chillies, cumin seeds, turmeric powder, coriander powder, red chilli powder and garam masala powder in a mixer into a smooth paste.
Heat oil in a non-stick pan, add chicken pieces till they turn a light brown all over.
Reduce heat, add the ground paste and saute for 2-3 minutes. Add tomato puree, salt and ½ cup water and cook till chicken is fully done.
Add most of the coriander leaves and mix well. Add lemon juice and mix.
Transfer into a serving bowl, garnish with remaining coriander leaves and serve hot.

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