Chicken Vindaloo with Homemade Vindaloo Masala
ID: 4c74ad8c...
A fiery, tangy, and deeply aromatic Goan curry featuring chicken marinated in a rich, homemade Vindaloo masala paste. This version balances the bold heat of Kashmiri red chilies with the tartness of cider vinegar and a touch of sweetness.
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🍳 調理の流れ
Deseed and soak Kashmiri chilies in hot water for 1 hour. → Blend the soaked chilies, dry spices, garlic, ginger, tomato, and vinegar into a smooth paste. → Marinate chicken with 4-5 tablespoons of the masala paste and oil for at least 1 hour. → Sauté sliced onions until golden brown, then fry the remaining masala paste until the oil separates. → Add marinated chicken, sear on high heat, then cover and simmer on low heat with sugar and a splash of water until tender.
調理手順
簡単な手順
Deseed and soak Kashmiri chilies in hot water for 1 hour. → Blend the soaked chilies, dry spices, garlic, ginger, tomato, and vinegar into a smooth paste. → Marinate chicken with 4-5 tablespoons of the masala paste and oil for at least 1 hour. → Sauté sliced onions until golden brown, then fry the remaining masala paste until the oil separates. → Add marinated chicken, sear on high heat, then cover and simmer on low heat with sugar and a splash of water until tender.
イントロ
A fiery, tangy, and deeply aromatic Goan curry featuring chicken marinated in a rich, homemade Vindaloo masala paste. This version balances the bold heat of Kashmiri red chilies with the tartness of cider vinegar and a touch of sweetness.
ステップ 1
Deseed the Kashmiri red chilies and soak them in hot water for about 1 hour.
ステップ 2
In a blender jar, add cumin seeds, yellow mustard seeds, coriander seeds, black peppercorns, cinnamon stick, cloves, green cardamoms, and fenugreek seeds. Grind them coarsely.
ステップ 3
Add the soaked red chilies, garlic, ginger, sweet paprika, turmeric powder, apple cider vinegar, chopped tomato, and a splash of water to the blender. Blend everything into a smooth, thick Vindaloo masala paste.
ステップ 4
Place the chicken thighs in a large bowl. Add 4 to 5 tablespoons of the Vindaloo masala paste and 1 teaspoon of oil. Mix well and let it marinate for at least 1 hour or overnight in the refrigerator.
ステップ 5
Heat 3 to 4 tablespoons of oil in a pan over medium-high heat. Add the sliced onions and a pinch of salt. Sauté, lowering the heat to medium-low once they soften, until they turn golden brown.
材料リスト
重要なメモ
Wearing a pair of gloves is highly recommended while handling and deseeding the dry red chilies.
Marinating the chicken overnight in the refrigerator yields a much deeper and better flavor.
Adding sugar is highly recommended to balance the sharp, acidic sourness of the apple cider vinegar.
Vindaloo tastes even better the next day as the spices mature and permeate the meat thoroughly.
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