Chicken Vindaloo
Friday - December 22, 2017 11:06 am ,
Category : RECIPES
Ingredient:
1 tsp ground black peeper
2 tsp of Mix powder
4 tsp chilli powder
1 tsp methi
2 tsp white vinegar
1/4 tsp salt
1 finely chopped fresh green chilli (birds eye)
1 or 2 pieces of pre-cooked potato
8 pieces of pre-cooked chicken
Garnish with fresh Coriander
Method:
Start off by heating up the vegetable oil in a frying pan.
Once hot add the garlic & ginger paste and stir for a few seconds but don’t allow it to burn as the garlic will go bitter.
Add all the spices plus the tomato puree and stir quickly for a few seconds, add 100ml of base sauce to loosen the mixture.
Add the pre-cooked chicken and potato and allow the sauce to thicken, scraping any dried sauce on the edges back into the pan.
Once thicken add 100ml more sauce and repeat the process.
Finally add the remainder of the sauce and reduce to the decided consistency. You should see the oil rising onto the surface once the dish is ready.
Serve with rice and a little garnish of fresh coriander.
1 tsp ground black peeper
2 tsp of Mix powder
4 tsp chilli powder
1 tsp methi
2 tsp white vinegar
1/4 tsp salt
1 finely chopped fresh green chilli (birds eye)
1 or 2 pieces of pre-cooked potato
8 pieces of pre-cooked chicken
Garnish with fresh Coriander
Method:
Start off by heating up the vegetable oil in a frying pan.
Once hot add the garlic & ginger paste and stir for a few seconds but don’t allow it to burn as the garlic will go bitter.
Add all the spices plus the tomato puree and stir quickly for a few seconds, add 100ml of base sauce to loosen the mixture.
Add the pre-cooked chicken and potato and allow the sauce to thicken, scraping any dried sauce on the edges back into the pan.
Once thicken add 100ml more sauce and repeat the process.
Finally add the remainder of the sauce and reduce to the decided consistency. You should see the oil rising onto the surface once the dish is ready.
Serve with rice and a little garnish of fresh coriander.
