Chicken Vindaloo - Caroline

Recipe by Caroline Pereira

Semi-gravy version

Curry version

Ingredients:
1 kg chicken (cut into medium pieces)
1 - 2 potatoes (chopped into cubes)

For grinding:
3 tsp jeera
12 red chillies (kashmiri or byedgi)
2 pods cardamom
1 tsp turmeric powder
1 whole pod garlic
2 tsp vinegar
water

For tempering:
4 tbsp ghee
1 bunch coriander leaves (chopped)
1 large onion (sliced)
salt to taste

Steps:

1. Grind the masala into a fine paste and keep aside. 
   
   
2. Heat ghee.
3. Add onions and fry till golden brown.
4. Add the coriander leaves and stir for 2-3 minutes.
5. Add the ground masala and fry it, stirring frequently.
6. Add the chicken and salt and cover, allowing the chicken to cook in its own gravy. Check to ensure it doesn't burn. If needed, add a little hot water based on the consistency desired.
7. Add the potatoes and simmer for 10 minutes.
8. ENJOY!

Notes:

• Make it a curry by adding hot water when adding the chicken. However, keep in mind that this may dilute the taste, so additional salt and vinegar may be needed.