Chicken vindaloo

Ingredients


Chicken    –  1 kg


Tomato  chopped   – 1 no


Onion chopped      – 2 no


Coconut oil      – 1/4 cup


Salt to taste


Curry leaves






To grind


Onion      – 1 nos


Garlic        – 1 pod


Ginger        – 1 piece


Mustard seeds crushed – 1 tsp


Turmeric powder – 1/2 tsp


Kashmiri chillli powder – 2 tbsp


Cumin seed powder -1 1/2 tsp


Vinegar       –  4 – 5 tsp


Cinnamon     – 1 inch piece


Cloves          – 5 nos


Fennel seeds   – 1 tsp


Cardamom       – 2 nos

Method


Clean and cut chicken in to small pieces. Grind( Above to grind items) into a smooth paste. Marinate the chicken pieces with ground paste and salt for about 3-4 hours.


Heat oil in a kadai, saute onion till light brown. Add tomato, when tomato is half cooked, add marinated chicken and saute well. Add 1/4 cup of boiling water. Close the lid and allow it to cook. Stir in between. When chicken is cooked and coated with the gravy, sprinkle 1 pinch of sugar, and switch off the stove. Serve chicken vindaloo with rice, rotis, sannas, etc.