ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

Friday, April 15, 2016

ANGLO-INDIAN CHICKEN VINDALOO



ANGLO-INDIAN CHICKEN VINDALOO
 A simple and easy recipe for an Anglo-Indian Chicken Vindaloo usually prepared atleast once a week in Anglo-Indian homes for Dinner. Goes well with Bread or Dinner Rolls or any Indian Bread such as Chappatis, Hoppers etc. 
Serves 6   Time required: 45 minutes
Ingredients  
1 kg chicken jointed and cut into medium pieces 
3 big tomatoes pureed                                                 
2 big onions chopped
3 medium potatoes peeled and cut into quarters        
3 tablespoons oil
Salt to taste                                                                  
1 teaspoon mustard powder or paste  
2 teaspoons chillie powder                                           
1 teaspoon cumin powder
2 teaspoons garlic paste
½ cup vinegar                                                               
½ teaspoon turmeric powder

Heat oil in a suitable pan or pressure cooker and fry the onions till golden brown.  Add the garlic paste and fry well. Add the chicken, chillie powder, turmeric powder, cumin powder, mustard powder and fry well on medium heat, till the oil separates from the mixture. Add the tomato puree and salt and fry for some more time. Now, add the potatoes and vinegar and mix well.  Add more water depending on how much gravy is required and cook till done.
(If cooking in a pressure cooker, turn off the heat after 2 or 3 whistles). The dish should be a lovely red colour. Serve with hoppers, bread or chapattis.


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