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Chicken Vindaloo

  • 8 medium sized pieces (about 800 grams) of chicken
  • 2 big onion(s) finely sliced
  • 2 bay leaves
  • 4 green cardamoms crushed
  • 2 green chilli(es) slit
  • 1 tablespoon(s) tamarind paste or pulp
  • 2 teaspoon(s) each of vinegar and sugar
  • 2 cup(s) water
  • 2 tablespoon(s) oil
  • salt to taste

For the marinade:

  • 1 teaspoon(s) each of cumin and coriander seeds
  • ½ teaspoon(s) each of mustard seeds, black pepper and turmeric powder
  • 2 whole red chilli(es)
  • 2 cloves
  • ½"" piece cinnamon broken
  • 2 teaspoon(s) each of ginger, garlic pastes

Roast all the ingredients for the Vindaloo marinade except for the turmeric powder and the ginger-garlic pastes, until you can smell a pleasant roasted aroma. Allow this to cool and grind. Mix in the turmeric powder.

Make cuts on the chicken pieces and rub the powdered spices and ginger-garlic pastes all over them nicely. Allow them to marinate for a four hours in the fridge (an hour if you're in a hurry!).

Heat the oil in a heavy-bottomed pan. Fry the bay leaves and cardamoms for a few seconds. Add the sliced onions and fry them until they are light brown in colour. Add the chicken along with the marinade and fry on medium level for about 3 minute(s) or until the chicken has lightly browned all over.

Add the slit green chilli(es),water and salt. Cover and cook on low level for about 30 minutes or until the chicken is fully tenderised. Add the tamarind paste or pulp. Mix well. Simmer on low heat for about 5 minutes.

Add the vinegar and sugar, and adjust the balance of sweet and sour as required.

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