How to make chicken vindaloo

Chicken Vindaloo is a popular and spicy Indian curry dish that originated in the region of Goa. It is known for its fiery flavor and tangy taste. Here’s a recipe to make Chicken Vindaloo:

Ingredients:

• 500g chicken, cut into pieces
• 2 large onions, finely chopped
• 4-5 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2-3 green chilies, finely chopped (adjust to your spice preference)
• 1/4 cup white vinegar
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 6-8 dried red chilies, soaked in warm water for 20 minutes
• 1 tablespoon coriander seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon paprika or Kashmiri red chili powder (for color, not too spicy)
• 1/2 teaspoon cinnamon powder
• 4-5 cloves
• 4-5 black peppercorns
• 1/2 teaspoon sugar
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. In a blender, make a spice paste by blending the soaked dried red chilies, coriander seeds, turmeric powder, paprika or Kashmiri red chili powder, cinnamon powder, cloves, black peppercorns, sugar, and a little water. Blend until you get a smooth paste.
2. Marinate the chicken pieces in the spice paste and white vinegar. Make sure all the chicken pieces are coated evenly. Let it marinate for at least 1 hour, but for the best flavor, marinate it overnight in the refrigerator.
3. Heat vegetable oil in a deep pan or pot over medium heat. Add cumin seeds and let them splutter.
4. Add finely chopped onions, minced garlic, grated ginger, and chopped green chilies. Saute until the onions turn golden brown.
5. Add the marinated chicken along with the spice paste to the pan. Cook the chicken on medium-high heat for a few minutes until it starts to brown.
6. Lower the heat to medium-low, cover the pan, and let the chicken cook for about 20-25 minutes or until it becomes tender. Stir occasionally to avoid sticking or burning.
7. Add salt to taste and adjust the seasoning if necessary.
8. Once the chicken is cooked and the gravy thickens, turn off the heat.
9. Garnish with chopped fresh coriander leaves.

Serve the Chicken Vindaloo hot with steamed rice or Indian bread like naan or roti. Enjoy the spicy and tangy flavors of this classic Indian curry!