Vindaloo is Indo-portuguese dish served during special occasions and this vindaloo is traditionally prepared in Portugal with pork preserved in red wine vinegar or red wine, chilli peppers and stewed with garlic..But when this vindaloo curry dish comes to Indo version,its turned completely as a delicious curry in Goa with plenty of spices..This indo portuguese dish tastes fabulous which can be prepared with chicken ,lamb,prawns or with mixed veggies, they tastes delicious when served simply with white rice or with rotis..The vindaloo paste is prepared with cumin seeds, peppercorns,fenugreek seeds,garlic pods, ginger pieces,redchillies and finally with vinegar..I think each and every house have their own way of preparing this vindaloo paste, here the vindaloo paste which i prepared is one my mom's way of making out this paste...If u r nt able to prepare this vindaloo paste u can also go for the store bought one..Enjoy this delicious vindaloo with hot steaming rice, delicious vindaloo tastes marvellous even with rotis..This chicken vindaloo goes to
CWS-Fenugreek seeds guest hosted by SE of Denufood..
1/2kg Chicken pieces
2nos Onion
2nos Tomato
1inch Ginger (chopped)
5nos Garlic
1tbsp Cumin seeds
1tbsp Fenugreek seeds
1tbsp Coriander seeds
1tsp peppercorns
1/3cup White vinegar
6nos Dry red chillies
2tbsp Coriander leaves (chopped)
Salt
Oil
Dry roast the cumin seeds, fenugreek seeds, coriander seeds, peppercorns, dry red chillies, one by one and take them along with chopped ginger and garlic pieces, blend everything as fine paste with vinegar and marinate the chicken pieces with this vindaloo paste and enough salt, i prefer to marinate the chicken pieces overnight...
Heat enough oil and saute the chopped onions and tomatoes until they get cooked well and blend them as puree..Heat again few more oil, add the marinated chicken and the onion-tomato puree (add water if needed) and cook till the chicken turns tender and the gravy get thickens or till the gravy turns dry..finally add the coriander leaves, serve hot...
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