Friday, August 1, 2014

chicken vindaloo

For Eid celebration, our family stayed in a rented bungalow by the sea in Kuala Sg Baru Melaka
almost perfect view and we had a truly relaxing and fun time together
we are thankful to our host, Aishah for preparing the sumptuous barbeque 
and simply delicious breakfast during our stay there
Aishah was asking me if I have the recipe for chicken vindaloo
I'm cooking this dish for the first time today 
and it turns out to be so delicious!!!
this is for you Aishah :)

Here's how I cook it:

on a skillet over small fire, fry 1 Tbsp coriander + 1 tsp cumin + 3 cloves for 1 minute

then pound this in a mortar till finely grounded

 then mix this with 1 tsp salt + 1 tsp red chili powder +  1/2 tsp black pepper powder + 2 grated garlic + 1" grated fresh ginger + 2 Tbsp vinegar into a thick paste and marinate 300 g of chicken thigh in it for at least 1 hour

heat 3 Tbsp oil in a medium pot and toss in 1 cinnamon stick plus a pinch of mustard seed and fenugreek

as the oil gets hot the mustard seeds will splutter so be careful not to stand too close to the pot

add in 1 diced onion + 2 crushed garlic + 1 cut green chilies and saute till it gets cooked 

then add in 1 cup diced tomatoes + 1/2 tsp turmeric powder and stir well 

allow the tomatoes to cook till tender 

add in the marinated chicken and mix thoroughly all the ingredients in the pot 

keep stirring until the chicken becomes white an indicator that it is cooked

add in 1/4 cup water and let it simmer for 20 minutes

sprinkle in some sugar into the curry gravy

garnish with cilantro 

taste the gravy for sourness and spiciness 

off the fire

serve with hot rice or bread

simply awesome :)

a word on the spices
grounded spices are readily available in the market and can be used in this recipe
my mom however never buy those..she rather buy spices in their raw form and grind it herself
and that is what I'm doing :)

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