Balti Chicken Vindaloo Recipe



Lamb Cooked In Whole Spices Recipes

Ingredients :

1.5kg (3 lb) chicken skinned and cut into pieces

3 tbsp vegetable oil

12 curry leaves, plus extra, shredded, to garnish

1 tsp cumin seeds

 

Spice paste -

1.5 tsp coriander seeds

1.5 tsp cumin seeds

1/2 tsp black onion seeds

1/2 tsp fenugreek seeds

1/2 tsp mustard seeds

2.5cm (1 inch) piece of cinnamon stick

3 cloves

1/2 tsp peppercorns

2 tbsp desiccated coconut

2 tbsp unsalted peanuts

6 tbsp vinegar

2 garlic cloves, crushed

1 tsp peeled and chopped fresh root ginger

1/2 tsp turmeric

1.5 tsp chili powder

2 tsp salt

 

To garnish -

fried onion rings

Method :

Dried-fry all the spice paste ingredients up to and including the peanuts, then grind them in a spice grinder. Transfer to a bowl and mix in the remaining ingredients. Spread the mixture over the chicken pieces, cover and leave to marinate overnight.

Heat the oil in a balti pan or wok, then add the curry leaves and cumin seeds. Cook for 10 seconds, then add the chicken and cook for 15 minutes, turning once or twice. Cover and cook for a further 15-20 minutes or until the chicken is tender, adding a little water from time to time to keep the chicken moist. Leave over a very low heat for a few minutes before serving, garnished with the onion rings and some shredded curry leaves.

Serves 4-6

This one isn't for the fainthearted. The best drink to serve with a really hot curry is a lassi (Indian yogurt drink) as this will help to cool down the taste buds.


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