“Vindaloo” is a Goan speciality dish and can be prepared using any type of meat,prawns or even vegetables like mushrooms,cauliflower etc.It is a hot and sour dish with a thick gravy and goes well with rice/roti.Of all the vindaloo dishes i’ve tasted,I must say ‘Pork Vindaloo’ is the best.
This recipe is from my Amma’s favorite recipe collection.
Young chicken cut into small pieces – 1kg
Mustard seeds – 1 tsp
Turmeric powder – 1/2 tsp
Red Onion sliced thin – 2 cups
Tomato (pulp removed and chopped finely) – 1/2 cup
Tomato ketchup – 2 dsp
Vinegar – 2 tbsp + 2 tbsp
Garlic cloves sliced thin- 16 -18 small ones
Ginger sliced thin – 1 dsp
Sugar – a pinch
Oil – 1/4 cup
Salt – as needed
For Grinding :-
Paprika /Kashmiri Chilli powder- 2 dsps
Ginger cut into juliennes – 1 tsp
Cumin seeds(Jeerakam) – 1 tsp
Fenugreek seeds (Uluva) – 1/2 tsp
Garlic cloves small – 10
Soak the above ingredients in 1-2 tsps of water and grind to a smooth paste.Keep it aside.
Heat oil in a deep pan and pop the mustard seeds.Add onion into it saute until transparent.Add turmeric powder and fry for a while and then add chopped tomatoes followed by tomato ketchup.Fry it well in medium heat until oil starts to separate.Now add the ground paste into it and fry it again for few minutes until they are well blended and oil separates.Throw in the chicken pieces ,mix well and add the 2tbsps of vinegar and salt into it.
Do not add water into the chicken, instead cover it with a lid with some water in it and cook it gently in a medium heat stirring in between.As the water in the lid evaporates,it creates a moisture under the lid ,and it will drip into the pan thus preventing chicken from sticking to the bottom.It is a healthy way of cooking which also enhances the flavor of the dish.Don’t forget to fill the lid with water as the water evaporates.
When the chicken is done,add garlic and ginger slices into it and mix gently.Now you can discard the water and remove the lid .Continue cooking in medium heat until gravy starts to thick.Add the rest of the vinegar(eventhough it was there in the original recipe,I omitted this part as i doubt whether my family appreciates that extra sourness from the vinegar) and sugar,mix well and turn off the heat.Allow it to stand for 10-15 mts covered, garnish with coriander leaves and serve hot.