Chicken vindaloo

Vindaloo is an spicy Indian curry dish popular in the region of Goa.However, it is known globally in its Anglo-Indian form as a staple of curry house menus, often regarded as a fiery spicy dish, though it is not necessarily the hottest dish available.

 

History

The name Vindaloo is derived from the Portuguese dish "Carne de Vinha d' Alhos," which is a dish of meat, usually pork, with wine and garlic.

The Portuguese dish was modified by the substitution of vinegar (usually palm vinegar) for the red wine and the addition of red Kashmiri chillies with additional spices to evolve into Vindaloo. Alternative terms are vindalho or vindallo. 

Nowadays, the Anglo-Indian version of a vindaloo is marinated in vinegar, sugar, fresh ginger and spices overnight and then cooked with the addition of further spices. The end result has a 'sweet sour' taste which is quite different from that adapted by UK restaurants.It can be made with chicken or lamb and is served with a rice pilaf, naan, or chapattis.

Preparation and variations
Restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes. Traditional vindaloos do not include potatoes, the discrepancy arising because the word आलू "aloo" means "potato" in Hindi.

Vindaloo is a popular dish in many parts of India. In eastern states of India viz. Orissa and West Bengal, the same dish (not referred as Vindaloo) is prepared for celebratory events as well as for home dinners, though this is hotter and has more potatoes in those regions.

There are two possible explanations for the addition of potatoes: lamb is three times more expensive in India and the cook wanted a filler in the dish; or the potatoes counteract the salt often added to the sauce.

Vindaloo has gained popularity outside of India, where it is almost universally featured on Indian restaurant menus. Vindaloo served in western restaurants differs from the original dish of that name in that it is simply a hotter version of the standard "medium" restaurant curry,with additional chili and including potatoes.Vindaloo is usually not available with pork, only with chicken, beef, lamb/mutton, or prawn.

I have looked  for an authentic traditional Chicken Vindaloo recipe and Combined the methods together and made few changes to suit our taste!

Ingredients:

250 grams  Chicken pieces
2 nos Onion
1 Tomato
2tbsp Coriander leaves (chopped)
Salt
3 tbsp Oil
2 tsp yoghurt
2 bay leaves

For vindaloo paste ( marination of chicken )
1tbsp Cumin seeds
1tsp Fenugreek seeds
1tbsp Coriander seeds
½ teaspoon mustard
1 tsp turmeric powder
7 nos Dry red chillies ( i had used 3 kashmiri & 4 guntur chillies)
2 tbsp of vinegar
2 tsp of lemon juice
1 tsp of black pepper
1 cinnamon stick
6-8 cloves
1 tsp of cumin seeds
5-6 petals of garlic
1 inch garlic
1 black cardamon
 

method:

1.heat up 1 tsp of oil in pan. Add coriander seeds,cumin seeds, cloves, black pepper, black cardamon,fenugreek seeds,mustard seeds cinnamon stick and saute till nice aroma starts to come out. Coarsely grind above roasted spices in blender & apply this ground


2.Soak red chillies along with ginger, garlic  in lemon juice & vinegar.Next grind this into a fine paste .

3.Apply this red chilli paste to chicken (which is marinated with dry masala powder)  & marinate in fridge (not freezer) for minimum 2 hours .(You can even Dry roast the ingredients as done in step 1 & then grind them with rest of the ingredients mentioned under marinade & then marinate chicken if you are in hurry .

3.heat 1 tbsp oil .slice one onion into long slices & mix them with 1 tsp salt.next add these slices in hot oil & cook till it is browned like we do for biryani.cool & blend this carmalized onions to a paste in blender .mix this paste with the chciken & let it marinate further.


4 Chop remaining onion & tomato finely.

5.Heat 2 tbsp of oil in pan. Add bay leaves and let them crackle. Add finely chopped onion to it and saute till onions become brown in color. Add pinch of asafoetida and turmeric powder. 


6.Add marinated chicken, yogurt and salt to taste. Mix pieces well and cover the pan. Pieces will loose some amount of water. Let it cook onmedium heat for 3-4 mins. 



7.Add 2 cups of hot water and cover the pan. Let the chicken cook for about 10 mins. Stir in between it. Let the chicken simmer on low heat for 2-3 mins. 

 

8 Switch off the heat and garnish with cilantro. 

9.Serve with rice & chapati ,bhakari,naan or tandoori roti and white onion slices along with lemon wedges