Goan Chicken Vindaloo

Ingredients:

• 1 kg chicken, washed and cut into bite size pieces
• 2 large onions, sliced, sauteed in a tbsp of oil till caramalized, cool and make paste
• 1 tbsp ginger-garlic paste
• 1 tsp mustard seeds
• 1 tbsp coriander powder
• 1/4 tsp turmeric pwd
• 4 tbsps vinegar + 1 tsp grated jaggery or brown sugar (let it sit for 15 mts)
• salt to taste
• 2 tbsps oil

Make a paste: add a few tbsps of water

• 3/4 tsp roasted methi seeds/fenugreek seeds/menthulu
• 1 tsp roasted cumin seeds/jeera
• 1 tsp pepper corns
• 6-7 dry red chillis, lightly roasted
• 1 1/2″ cinnamon/dalchini
• 2 elaichi/cardamom

Method-

1. Heat oil in a cooking vessel, add mustard seeds and as they sizzle, add ginger garlic paste and fry for 2 mts.
2. Add coriander pwd, turmeric pwd and salt. Combine. Add the chicken pieces and fry till they are slightly browned approx 8-9 mts. Remove the chicken pieces and keep aside.
3. In the same vessel, drizzle some more oil, if required, add the browned onion paste and ground masala paste and saute for 2 mts. Add the vinegar and jaggery mixture and combine.
4. Add 1 1/2 cups of water and the browned chicken pieces and cook till the chicken turns soft and it forms a thick gravy.
5. Serve hot with rice or rotis.