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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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You can make this recipe with any meat. However, if you choose pork, I would suggest adding a few tbsp of vinegar to the sauce when cooking. You can also add veg such as beans or quartered potatoes. Enjoy. Ingredients:
1 whole chicken, skinned, washed and cut up |
2 onions |
2 tomatoes |
2 cinnamon sticks (2 inches each) |
6 cloves |
4 cardamoms |
1 teaspoon cayenne pepper (or to taste) |
1/3 teaspoon turmeric |
3/4 teaspoon cumin |
1/2 teaspoon allspice |
1 1/2 tablespoons ginger-garlic paste (see my recipe for this) |
salt, to taste |
2 tablespoons chopped green coriander (cilantro) |
1 tablespoon pataks vindaloo curry paste |
2 tablespoons oil (for frying) |
Directions:
1. Heat oil.
2. Fry onions, ginger-garlic paste, cloves, cardamom, cinnamon until onions are golden brown on medium heat.
3. In a small bowl, put the cayenne pepper, turmeric, cumin, all spice, and make a watery paste with some water.
4. Add it to the onions.
5. Fry for about 3 minutes.
6. Add tomatoes and when tomatoes, onions and spices make a sauce, add vindaloo paste.
7. Cook for about 2 minutes and add chicken and a cup of water.
8. Cover and cook, stirring occasionally until done.
9. When it's almost done, add green coriander.
10. Cook until done.
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