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Make Friday Special Recipe Vindaloo

Make Friday Special Recipe Vindaloo
Make Friday Special Recipe Vindaloo
Ready in 1 hr 10 mins

Serves 4-6


1) 1 -3 1/2 lb chicken, quartered and skinned

2) salt & freshly ground black pepper

3) Ghee or butter

4) 3 garlic cloves, peeled and minced

5) 2 cups yellow onions, finely chopped

6) 2 tablespoons ginger powder

7) 2 teaspoons cumin powder

8) 2 teaspoons yellow mustard seeds, ground

9) 1 teaspoon ground cinnamon

10) 1/2 teaspoon ground cloves

11) 1 tablespoon turmeric

12) 1 1/2 teaspoons cayenne pepper

13) 1 tablespoon paprika

14) 2 teaspoons lemon juice

15) 2 tablespoons distilled white vinegar

16) 1 teaspoon brown sugar

17) 2 teaspoons salt

18 cups 2)

Tamarind Paste

1) 2 tablespoons dried tamarind, mixed with

2) 2 tablespoons hot water, work through a sieve, discarding the seeds


1) Salt and pepper the chicken quarters. Heat a large frying pan and brown in the chicken in the ghee. You have to do this in two batches

2) Remove the chicken to a 6-quart stove-top covered casserole, leaving the fat in the pan.

Make Friday Special Recipe Vindaloo

3) Add the garlic and onion to the pan and sauté until golden brown.

4) Add to the casserole along with the ginger, cumin, mustard seeds, cinnamon, cloves, turmeric, cayenne, and paprika.

5) Sauté all for a few minutes and add all the remaining ingredients except for the garnishes.

6) Cover and simmer till the chicken is tender. about 45 minutes Stir a few times during cooking; partially remove the lid during the last 10 minutes or so to thicken the sauce. Top with garnishes

Make Friday Special Recipe Vindaloo

7) Ghee: Butter that is cooked to separate the liquid from the milk and the moisture, an ingenious method that allows butter to be used for long periods of time.

8) Tamarind Tamarind paste and concentrate, many products, are available in the produce section of many ethnic markets. Both products, made from the tamarind pod, need to be reconstituted

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