Monday, December 7, 2009

Chicken Vindaloo

Chicken - 1kg (washed)
Onions - 2 (big,finely chopped)
Fenu greek leaves(methi) - 1\2 cup(wash,finely chopped)
Corriander leaves - 3\4 cup(wash,finely chopped)
Chilly powder - 2-3 tsp
Turmeric powder - 1\2 tsp
Tomato - 2(wash,finely chopped)
Curry leaves

Make a fine paste of
Ginger - 1 cup
Garlic - 1 cup
Cumin seeds(Jeera) - 1 tsp
Cloves - 6
Onion - 1

Cooking Method
Heat oil in a kadai,add curry leaves and fry till it sputters.
Add the chopped onions and fry till translucent.
To this add the finely ground paste and fry on slow flame till the oil comes up.
Add chilly powder,turmeric powder and fry.
When the raw smell has gone add methi,corriander leaves and fry.
As you get the aroma of fried methi add the chicken pieces,salt,close the lid and allow it to cook.
When the chicken is half cooked add the chopped tomatoes and cook till done.

Serve with roti or rice.

Cooking Time - 30 minutes
Serves - 6

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