Sneeze..Blow..Wipe.... Sneeze..Blow..Wipe ..Thats what we have been doing for some days. With the entire North East in the grip of the worst allergy ever , I cant say its unfortunate that we also fell as victims to it.
Do you know that chicken and spices are good when you have cold ? yeah really!!!
Bursting with flavorful spices , this Goan style chicken is a love at first dip. My mom makes only Pork vindaloo at home , and never chciken , and the logic she says is only pork gives you the amazingly delicious , highly unhealthy , fatty oil at the end...LOL..I love that a lot... This is not an authentic Chicken Vindaloo recipe , but a mix of the same from Goan Food recipes , Vanitha , and my own.Recipe For Goan Chicken Vindaloo
Chicken - 1 kg
Salt to taste
Turmeric powder - 1/2 tea spoon
Vinegar - 3 table spoon
Kashmiri Red chilies - 10
Cumin - 1 tea spoon
Black pepper corns - 1 tea spoon
Cloves - 3-4
Cinnamon - 1 stick
Star Anise - 1 or 2
Onion sliced - 2
Tomato chopped - 1
Garlic - 3-4 cloves
Ginger - a small piece
Clean and cut the chicken into 2 inch pieces and apply salt and set aside for 30 minutes.
Meanwhile Soak all the ingredients in Bowl 1 in water for 15-20 minutes.
Heat oil in a pan add sliced onions and ginger and garlic , saute for 7-8 minutes and add tomato , saute well for another 3-4 minutes . Remove from flame . Grind this with all the soaked ingredients( Bowl 1) , turmeric and vinegar to a paste.
Transfer this to a cooking pot , add salt marinated chicken , and 1/2 cup of water , cook covered till done, for like 30 minutes. Uncover and let simmer for 5 minutes. Adjust the consistency of the gravy by simmering.
- You can omit Tomato and make it or add 1 more table spoon vinegar .
- Adjust the number of chilies as per your heat level.