Quick Chicken Vindaloo Recipe | No Marination, No Grinding
Quick and Easy Chicken Vindaloo Recipe requires no marination and no grinding and yet does not compromise on the taste and texture of traditional East Indian Vindaloo.
Yield: 4 persons
Materials
Chicken Vindaloo
- 1 kg chicken curry cut pieces (bone-in)
- ½ cup vinegar use vinegar as per its strength
- ½ cup cooking oil
- Salt to taste
For the Vindaloo Masala
- 2 large whole pods of garlic roughly crushed
- 1 tbsp Kashmiri red chilli powder
- 2 tbsp spicy red chilli powder
- 1 tbsp cumin powder
- ½ tbsp turmeric powder
Instructions
- In a cooking pot, combine chicken with the roughly mashed garlic, Kashmiri red chilli powder, spicy red chilli powder, cumin powder, turmeric powder, vinegar, salt, and cooking oil. Mix well to coat the chicken pieces.
- After every chicken piece is coated with the spices, oil, and vinegar, place the vessel on the heat. Cover and cook until the chicken is tender and fully cooked, stirring occasionally.
- Pour water on the lid; this will ensure that the spices don't burn. Do not add water from the lid to the chicken. Taste and adjust salt and vinegar, if required.
- Serve hot with steamed rice, pav, chapatis, fugias or crusty bread.
Notes
- Use Kashmiri red chilli powder for colour and spicy chilli powder for taste.
- Adjust vinegar and chilli to suit your taste.
- Use chicken with bones for the best flavours