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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