Chicken Vindaloo

Another recipe from sailus food blog.

Vindaloo is derived from the Portuguese,which is a dish of meat, with wine and garlic.It is modified in India by the substitution of vinegar for the wine and  addition of chillies.
This dish (from Goa )was prepared in our home for the first time.We all liked the delecable thick gravy.

Ingredients:
1 kg chicken, washed and cut into bite size pieces
3 onions, sliced, sauteed in a tbsp of oil till caramalized, cool and make paste
2 tbsp ginger-garlic paste
1 tsp mustard seeds
1 tbsp coriander powder
1/4 tsp turmeric pwd
4 tbsps vinegar
salt to taste
2 tbsps oil
Make a paste: add a few tbsps of water
3/4 tsp roasted methi seeds/fenugreek seeds/menthulu
1 tsp roasted cumin seeds/jeera
2 tsp pepper corns
6-7 dry red chillis, lightly roasted
1 1/2″ cinnamon/dalchini
3-4 elaichi/cardamom
Method:
1. Heat oil in a cooking vessel, add mustard seeds and as they sizzle, add ginger garlic paste and fry for 2 mts.
2. Add coriander pwd, turmeric pwd and salt. Combine. Add the chicken pieces and fry till they are slightly browned approx 8-9 mts. Remove the chicken pieces and keep aside.
3. In the same vessel, drizzle some more oil, if required, add the browned onion paste and ground masala paste and saute for 2 mts. Add the vinegar and combine.
4. Add 1 1/2 cups of water and the browned chicken pieces and cook till the chicken turns soft and it forms a thick gravy.
5. Serve hot with rice or rotis.