September 30, 2009

Chicken Vindaloo

I am not a morning person and worse I am not at all a winter morning person! Today when I woke up it was sooo cold ( well, atleast for my standard. heard hubby say "Its 56' F. Its not winter yet). But for me as soon as the leaves start to fall fom the big oak tree infront of our house, its WINTER. I just didnt want to leave the cozy comfort of my bed. So when hubby woke up to go to office, I just laid there pretending to be asleep, hugging Ayaan to keep him warm or rather to take some heat from him!
So hubby dearest didnt dare to wake me up.He just had some cereal and left ( he always has a big breakfast as he skips his lunch). so when he called and started to complain how hungry he is and how lazy I am , I decided to compensate by making him a hearty feast.. well atleast a small dinner!!
So i made Aomatic Rice from Shab's Cusine and Chicken vindaloo!
The Aromatic rice well..peru pole...was very aromatic. The smell of all the spices and the rose water !!! It was very delicious and very easy too.It went great with Chicken vindaloo and the mushroom fry which I ended up not making!!
so here is the recipe for Chicken Vindaloo


  • Chicken cut into small pieces – 1kg
  • Mustard seeds – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Onion sliced thin – 2 cups
  • Tomato  – 1/2 cup
  • Tomato ketchup – 1 tsp
  • Vinegar – 3 tsp ( I just added it till I got that sour taste, Used Red wine vinegar)
  • Ginger sliced thin – 1 tsp
  • Sugar – a pinch
  • Oil – 1/4 cup
  • Salt – as needed

For Grinding :-
  • Chilli powder- 1 tsps ( depending on your taste)
  • Ginger  – 1 tsp
  • Cumin seeds – 1 tsp
  • Fenugreek seeds – 1/2 tsp
  • Garlic cloves  – 6

 Gind the above ingredients in 1-2 tsps of water in to a smooth paste.Keep it aside.

Method :-

  •  Heat oil in a deep pan and splutter the mustard seeds.Add onion into it saute until transparent.Add turmeric powder and fry for a while and then add chopped tomatoes followed by tomato ketchup.Fry it well in medium heat until oil starts to separate.Now add the ground paste into it and fry it again for few minutes until they are well blended and oil separates.Add in the chicken pieces ,mix well and add the vinegar and salt into it. If you dont like the taste of vinegar too much add just a little.
  • Cover the pan with a lid and cook the chicken gently in a medium heat stirring in between.Be careful that the chicken doesnt stick to the pan.

  • When the chicken is done,add ginger slices into it and mix gently.Add some water 1/2 a cup or so.Continue cooking in medium heat until gravy starts to thick.Add sugar,mix well and turn off the heat.Allow it to stand for 10-15 mts covered, garnish with coriander leaves and serve hot with chappati's, parattas, or the aromatic rice