Sunday, 28 April 2013

Chicken Vindaloo


4 Chicken Quarters (or breast pieces), skinned
2 Large Onions, sliced
6 tbsp Vegetable Oil or Ghee
2 Green or Red Chillis, chopped
25g/1oz Fresh Ginger, chopped
3 Garlic Cloves, chopped
2 teaspoon Turmeric
2 teaspoon Ground Coriander
1 teaspoon Garam Masala
2 tbsp Vinegar
300ml/10fl.oz. Water
1-2 teaspoon salt
50g/2oz Desiccated Coconut


1. Heat the oil in a large pan, add the onions and fry until golden brown. It is better to use Ghee, which is clarified Indian butter, but oil will do if this is not available.

2. Add the chillies, ginger, garlic, turmeric, coriander and garam masala and fry for a further 3 minutes. Don’t forget to wash your hands after chopping the chilles!

3. Add the vinegar and water, mix well then add the chicken pieces and turn to coat thoroughly. Cover and simmer for 30 minutes.

4. After this time, remove the lid and boil rapidly until the sauce thickens then add the salt and coconut and continue to simmer for 15 minutes. Serve hot.

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