Chicken Vindaloo

 

One of the best curry which I like and has been cooking this often whenever they is plain yoghurt in the fridge.  Surprisingly, I have never shared this recipe here.  The curry tasted so good and the aroma fills my kitchen when I reheat it before serving.

Recipe Source - At Home with Amy Beh 2 [slightly modified]

Verdict - easy to cook.  Very aromatic, tasty, spicy, savoury and sourish curry chicken.  According to Amy Beh, Chicken Vindaloo tastes best if kept for a few hours before serving.  This allows the flavours to seep in.  Goes well with naan or any Indian bread and plain white rice.

I served this dish with Indian Style Fried Cabbage [recipe tomorrow], my favourite Papadum and plain white rice.  Yummy, yummy, yummy.

Ingredients

[serves 4-6]

600 gm boneless chicken thighs - skinned and chopped bite-size pieces

Marinade

1/4 tsp ground black pepper

1/2 tsp salt

1 tbsp grated ginger

1 tbsp grated garlic

1/2 cup plain yoghurt [125 ml] 

2 tbsp lemon juice

Seasoning

1/2 - 1 tsp salt

1/2 tsp ground black pepper

3 tbsp oil

2 sprig curry leaves

1 big onion - diced

1 tomato - diced

3 tbsp meat curry powder [mix with a little water into a paste]

1 tbsp tomato puree [I used tomato sauce]

125 - 150 ml water [I used slightly more cos' I want my liquid in this dish]

1. Season chicken with marinade for several hours or overnight in the refrigerator.
2. Heat oil in a pot or wok, fry onions until soft and fragrant.  Add in curry leaves, tomatoes, curry powder paste.  Fry until oil separates.
3. Add in the marinated chicken and tomato sauce/puree.  Stir fry to mix well or until the chicken pieces are firm.
4. Add in water.  Bring to boil then lower heat to simmer until gravy is thick and chicken is tender and cooked.
5. Add seasoning to taste.  Garnish with coriander leaves if preferred.
   
   
   

I'm submitting this post to Cook Your Books Event #16 hosted by Joyce of Kitchen Flavours