Goan Style Chicken Vindaloo With Vegetables
Goan Style Chicken Vindaloo With Vegetables is chicken cooked Goan style served with the goodness of fresh seasonal vegetables for a wholesome sunday meal.In association with Saffola Fit Foodie
Chicken Vindaloo is a delicious curry from the Goan cuisine that has a perfect blend of spices and is made more nutritious with the addition of vegetables and oats.
A goan favourite that's best served with poee, but many atimes is found eaten with steamed rice and pav as well.
If you like this recipe, you can also try other Chicken recipes such as
- 500 grams Chicken , legs or cut into pieces
- 2 Carrots (Gajjar) , diced
- 2 Tomatoes , diced
- 40 grams Peppy tomato oats
- 1 Onion , diced
- 4 Dry red chillies
- 5 cloves Garlic
- 1 inch Ginger
- 1/4 cup White wine vinegar
- 1 teaspoon Mustard seeds
- Cooking oil , as required
- Salt , to taste For the vindaloo masala
- 4 Cloves (Laung)
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 teaspoon Cinnamon Powder (Dalchini)
- 1/2 tablespoon Whole Black Peppercorns
- 1 tablespoon Cumin seeds (Jeera)
How to make Goan Style Chicken Vindaloo With Vegetables
To begin making the Chicken Vindaloo, soak the whole chilies, garlic cloves and ginger in the white wine vinegar for about an hour, till the chillies soften. Grind to a paste in a grinder.
Smear the chicken pieces with the prepared chilli paste. Cover and marinate in the fridge for about an hour.
To amke the vindaloo masala, in a small skillet dry roast the spices - cloves, whole cardamoms, cinnamon powder, peppercorns, cumin on low heat till fragrant. Turn off the heat, and allow the spices to cool down.
Once cool, transferto a mixer jar and grind to a fine powder.
In a heavy bottom pan, heat oil and saute mustard seeds.
When they start spluttering, add onions and fry till they turn golden brown.
At this stage, add the marinated chicken, carrots, and tomatoes, along with all the juices and liquid in the pot.
Fry till the chicken until it is well coated in the masala. Add the vindaloo masala, oats and salt, fry further for 2 minutes.
Add one cup of water, cover and cook till chicken is cooked through and the gravy is thick. Garnish with coriander and serve hot.
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