Sunday, December 12, 2010
Chicken Vindaloo
For four Portion
Ingredients Amounts
Chicken 450 gm
Potato 200 gm
slice onion 100 gm
Garlic 15 gm
Ginger 15 gm
Turmeric powder 2 gm
Cumin 3 gm
Coriander 4 gm
Red chilli 3 gm
Bay leaf 3 no
Mustard paste 30 gm
Whole mustard 3 gm
Whole Red chilli 4 no
Mustard oil 60 ml
Tamarind or lime 30 ml
Methods:
Ø Cut chicken 8 pieces, wash and add salt and shallow fry and keep aside.
Ø Cut potato 1’’ dice and deep fry.
Ø Put oil into a thick button pan add oil, add Garlic, Ginger, slice onion till golden brown clour. Add water.
Ø Add Cumin, Coriander powder, add Red chilli, and add Bay leaf and cook oil comes out top. Add potatoes.
Ø Add Mustard paste.
Ø Add Tamarind or lime.
Ø Temper with Whole mustard, Whole Red chilli, slice onion. Served with Boiled rice or roti.
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