Chicken Vindaloo

So I have a confession to make … I have never actually enjoyed eating Vindaloos at Indian restaurants .. either the meat wasn’t fresh or the taste was weird …  but since I make a curry on a Sunday, and since I am also a food blogger, I decided to give vindaloo a good … I read up on a LOT of recipes, and then came up across one that I thought might actually work

I was quite excited when I decided to make this dish and there was definitely a lot of anticipation as I waited for the meat to cook through just so that I can see if I like it or not … I loved the flavors and my Indian husband thought it was pretty delish too 🙂

This one is for all you Vindaloo fans!

So I have a confession to make ... I have never actually enjoyed eating Vindaloos at Indian restaurants .. either the meat wasn't fresh or the taste was weird ... but since I make a curry on a Sunday, and since I am also a food blogger, I decided to give vindaloo a good ... I read up on a LOT of recipes, and then came up across one that I thought might actually work I was quite excited when I decided to make this dish and there was definitely a lot of anticipation as I waited for the meat to cook through just so that I can see if I like it or not ... I loved the flavors and my Indian husband thought it was pretty delish too 🙂 This one is for all you Vindaloo fans!

Summary

    Ingredients

    1 Chicken  whole
    1 Onion: chopped
    1 tbsp Tomato paste:
    Oil
    to taste Salt
    Marinade:
    1/2 cup Vinegar:
    Dried Red Chile:
    Cloves: Garlic
    1/2 inch Ginger: piece
    1 tsp Paprika powder:
    1/4 tsp Cinnamon Powder:
    1 // 2 tsps Cumin Powder:
    1/2 tsp Dry Mustard:
    1 tsp Sugar:

    Steps

    1. First mix all the ingredients mentioned under the marinade with 1/2 cup of Vinegar and let it soak for about 15mins. After which blend into a fine paste
    2. After the chicken has been skinned, and prepped and washed, place the pieces in a nice large bowl, add the marinade, and toss well to evenly coat the chicken pieces. Place in the fridge and allow it to marinate for atleast 4hrs
    3. Once the time has past, to some heated, add the marinated chicken and cook for about 5 mins. Next add the chopped onions, the tomato paste, and season with some salt. Mix everything really well, add 1/2 cup of water, reduce the flame to medium low, cover the pot with a lid, and let the chicken simmer on low for 20 mins until you can start to see the oil oozing out of the chicken
    4. You might want to add some water or maybe you wouldn’t have to. Keep an eye on the stove
    5. Once done, serve it some hot white rice

    Note:

    Chicken skinned and cut into pieces, or a tray of chicken legs or diced chicken breast should do.

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