Thursday, February 26, 2009

Chicken Vindaloo

Taste Sensations:How To Make Chicken Vindaloo


3 chicken breasts
splash lemon juice
2 tbsp white wine vinegar
2 medium onions
5 tsp garam masala
1 tsp cumin
1 tsp ground coriander
1 tsp cayenne pepper
1/2 tsp mustard seeds
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp chilli powder
pinch salt
coriander leaves , to garnish


1 Bowl
1 Saucepan
1 metal or wooden spoon


With the lemon juice, vinegar, onion, mustard seeds and spices, make a paste.
Add the chicken to the marinade and leave for at least 3 to 4 hours

Fry the onion in oil until it has turned translucent, then add the garlic, ginger, spices, salt and stir
Add the marinated chicken and cook until the chicken is opaque in colour

Reduce and simmer for 20 minutes or until the Chicken is cooked, stirring constantly.
If needed, add more water to prevent the curry becoming too thick or dry.

Serve hot with rice and garnished with the whole coriander leaves sprinkled over the top.

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