Chicken Vindaloo is not a dish I'm familiar with, which just makes it a more appealing recipe to try. The ingredients in the dish are similar to ones we usually use in curries, with the absence of curry powder and coconut milk. It has good flavour and since the gravy does not consist of coconut milk, it is a rather light and healthy dish too.
This recipe serves 2 people and is adapted from Aayi's Recipes.
1/4 kg chicken
1 cup chopped onions
1 tsp vinegar (I used distilled vinegar)
1/2 tsp ginger paste
1/2 tsp garlic paste
1/2 tsp mustard seeds
1/2 tsp coriander seeds
1/2 tsp cumin seed
1 tsp chili powder or 4-5 red chilies (increase the amount of chilies if required)
3/4 cup water
3-4 strands coriander leaves
1. Grind together ginger, garlic, mustard seeds, coriander seeds, cumin seeds and red chilies (or just add chili powder) to a smooth paste. Apply this paste and salt to the chicken.
2. Heat oil and fry onions on a low heat till the onions turn dark brown and crispy. Take them out on a clean kitchen towel to remove all the extra oil. Grind to a paste along with vinegar. Add this to the chicken. Leave it aside for 30mins.
3. Heat a little oil in thick bottomed pan. Add the marinated chicken with all the marinade, then stir in water to your preferred consistency. Cook till chicken is tender and gravy is thickened. Add salt to taste. Garnish with coriander leaves. Serve hot.