Goan Chicken Vindaloo
ID: 31e9c98b...
A classic, fiery, and tangy Goan chicken curry with Portuguese origins. This unique recipe is prepared without any cooking oil, relying instead on the natural fats of the chicken and a rich masala paste made with malt vinegar, garlic, and spices.
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🍳 烹飪流程
Grind diced onions, garlic, ginger, whole spices, turmeric, salt, and dried red chillies with malt vinegar into a fine paste. → Place water, chicken pieces, and the masala paste into a pan and mix well. → Cover and cook on medium heat for 20 minutes. → Turn off the heat and let the curry rest covered for 15 minutes before serving.
烹飪步驟
簡短烹飪順序
Grind diced onions, garlic, ginger, whole spices, turmeric, salt, and dried red chillies with malt vinegar into a fine paste. → Place water, chicken pieces, and the masala paste into a pan and mix well. → Cover and cook on medium heat for 20 minutes. → Turn off the heat and let the curry rest covered for 15 minutes before serving.
開場介紹
A classic, fiery, and tangy Goan chicken curry with Portuguese origins. This unique recipe is prepared without any cooking oil, relying instead on the natural fats of the chicken and a rich masala paste made with malt vinegar, garlic, and spices.
步驟 1
Dice the onions into large pieces.
步驟 2
In a grinding jar, combine the diced onions, garlic cloves, ginger, cinnamon, peppercorns, cloves, cumin seeds, turmeric powder, salt, and dried red chillies.
步驟 3
Grind the ingredients briefly, then gradually add the malt vinegar and blend until it forms a very smooth, fine red masala paste.
步驟 4
Pour water into a cooking pan and bring it to a gentle heat.
步驟 5
Add the washed chicken pieces and the prepared vindaloo masala paste directly into the water. Stir thoroughly to combine everything.
材料清單
重要提醒
No cooking oil is used in this recipe. The oil visible on top at the end is the natural fat released from the chicken bones and skin.
Malt vinegar is crucial for providing the signature tangy kick of a traditional Goan vindaloo.
Like a pickle, Chicken Vindaloo tastes even better the next day as the chicken fully absorbs the spicy and sour flavors.
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