How to Vegan at dinner Chicken Vindaloo

How to Vegan at dinner Chicken Vindaloo Delicious, fresh and tasty.

Chicken Vindaloo. Stir in the tomato paste until no lumps of paste remain. Add the chicken, potatoes, tomatoes, chicken broth, wine vinegar, and bay leaf. Add the garlic and onion to the pan and sauté until golden brown.

Vindaloo is a spicy Indian curry from the region of Goa.

The Portuguese brought a similar dish to India, which eventually led to the origin of Vindaloo.

Vindaloo comes from a Portuguese dish "Carne de Vinha d'Alhos," which literary means a dish made of meat (usually pork) and cooked with wine.

You can have Chicken Vindaloo using 15 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chicken Vindaloo

1. Prepare 300 gm of chicken fillets - cubed.

2. It’s 2 of large onions - peeled and sliced.

3. It’s 4 tbs of oil.

4. You need 1 of green chilli (2 for full strength), slit at the top.

5. Prepare 3 cloves of garlic, chopped.

6. Prepare 1 tbs of ginger, grated.

7. You need 2 tbs of dessicated coconut.

8. Prepare 1 tbs of coriander leaves, chopped.

9. Prepare 100 ml of natural yoghurt.

10. You need 1 tsp of garam masala.

11. It’s 1 tsp of turmeric.

12. Prepare 2 tbs of vinegar.

13. You need 1 tsp of chilli powder.

14. You need 25 gm of butter.

15. It’s 1 tsp of salt.

Add the chicken plus the marinade and the stock and stir well.

Taste and add salt and pepper to your liking.

If the vindaloo is too vinegary, add soft dark brown sugar a little at a time to your taste.

Chicken - Here, I am making this Vindaloo Curry with Chicken, as this is a favorite version at home.

Chicken Vindaloo step by step

1. Warm the oil and butter in a saucepan, add onions, green chillies, cook for 3-5 minutes until soft.

2. Add the garlic, ginger, salt turmeric, chilli powder and stir fry for 3 minutes.

3. Add the chicken and increase the heart to seal the juices and cook for 3 minutes.

4. Take the saucepan of the heart and add vinegar and yoghurt one spoonful at a time, mix and add 200ml water.

5. Cover and simmer for 20-25 minutes.

6. Remove the life and boil vigorously until the gravy thickens then add coconut, garam masala, and coriander leaves.

7. Cook for 5 minutes and serve with fitted rice.

You can use curry cut pieces for this curry.

Vindaloo Paste - We will use an array of spices to make Vindaloo paste.

You will need dry red chilies, coriander seeds, cumin seeds, green cardamom, black peppercorn, cloves, cinnamon, and mustard seeds.

A recipe for the popular spicy Indian dish, this spicy, tangy chicken vindaloo curry is a quick and easy kitchen staple.

My version is wonderfully fiery, though you can easily adjust the heat and spice to your preference.