Simple Indian Chicken Vindaloo
ID: c5aeb5ca...
A classic fiery and tangy Goan curry made with chicken marinated in a robust, freshly ground vindaloo spice paste featuring red chillies, vinegar, and fragrant spices. This recipe beautifully balances the intense heat of chillies with a touch of yogurt and fresh coriander.
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🍳 요리 흐름
Grind soaked red chillies, spices, garlic, ginger, and vinegar into a smooth vindaloo paste. → Marinate the chicken pieces thoroughly in the vindaloo masala paste. → Sauté chopped onions in heated oil, then add the marinated chicken and roast it well. → Add water, cover, and simmer until the chicken is fully cooked. → Garnish with fresh coriander leaves and whisked yogurt, then serve.
조리 단계
간단한 조리 순서
Grind soaked red chillies, spices, garlic, ginger, and vinegar into a smooth vindaloo paste. → Marinate the chicken pieces thoroughly in the vindaloo masala paste. → Sauté chopped onions in heated oil, then add the marinated chicken and roast it well. → Add water, cover, and simmer until the chicken is fully cooked. → Garnish with fresh coriander leaves and whisked yogurt, then serve.
소개
A classic fiery and tangy Goan curry made with chicken marinated in a robust, freshly ground vindaloo spice paste featuring red chillies, vinegar, and fragrant spices. This recipe beautifully balances the intense heat of chillies with a touch of yogurt and fresh coriander.
단계 1
Place 1 cup of soaked red chillies into a mixer grinder and blend them first.
단계 2
Add 1/2 tsp black pepper, 1/2 tsp coriander seeds, 1/2 tsp cumin seeds, 1/2 tsp cinnamon, 1/2 tsp ginger, and 2-3 garlic cloves into the grinder with the chilli paste.
단계 3
Grind all the spices together into a coarse paste.
단계 4
Add 1 tsp of vinegar and grind again to form a very smooth and fine vindaloo masala paste.
단계 5
Transfer 500 grams of chicken to a bowl, add the prepared vindaloo masala paste, and mix well to marinate the chicken.
재료 목록
중요 사항
Vindaloo originated from the Portuguese dish 'Carne de Vinha d'Alhos' (meat with wine/vinegar and garlic). It traditionally does not require potatoes, though potatoes are sometimes added in modern versions to absorb excess fat.
Make sure to grind the masala paste as smoothly as possible to get a rich, consistent gravy.
Adjust the red chilli quantity according to your personal spice tolerance.
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