Chicken Vindaloo

Ingredients

• Chicken: 1 kg, cut into pieces
• Potatoes: 2, peeled and cubed
• Onions: 2, finely chopped
• Ginger-Garlic Paste: 1 tbsp
• For the Vindaloo Paste::
• Dried Kashmiri Chilies: 10-12
• Cumin Seeds: 1 tsp
• Cinnamon Stick: 1 inch
• Cloves: 6-8
• Black Peppercorns: 1 tsp
• Mustard Seeds: 1 tsp
• Garlic: 8-10 cloves
• Ginger: 1 inch piece
• White Vinegar: 1/2 cup
• Sugar: 1 tsp
• Oil: 4 tbsp
• Salt: to taste

Instructions

1. 1

   Grind all ingredients for the Vindaloo paste with vinegar to a smooth, thick paste. Add a little water if necessary.

2. 2

   Marinate the chicken pieces in this paste for at least 4 hours, or preferably overnight in the refrigerator.

3. 3

   Heat oil in a heavy-bottomed pan. Add the chopped onions and fry until golden brown.

4. 4

   Add the ginger-garlic paste and sauté for a minute.

5. 5

   Add the marinated chicken and fry on high heat for 10 minutes, until it is well browned.

6. 6

   Add the cubed potatoes and mix well.

7. 7

   Pour in 1-2 cups of hot water, add salt and sugar. Bring to a boil.

8. 8

   Cover the pan, lower the heat, and simmer for 30-40 minutes, or until the chicken and potatoes are tender and the gravy has thickened.

9. 9

   Vindaloo tastes better after resting for a few hours, or even the next day.

10. 10

    Serve hot with rice or Goan bread (poi).