A popular Indian chicken curry cooked with vinegar and potatoes. When I think of Indian meat curries, Chicken Tikka Masala is the first that comes to my mind. Its our family favorite. But my folks love this Goan Chicken Vindaloo too, which has a Portuguese influence. Ingredients: Boneless Chicken - about 2 pounds Potato - 1 medium Onion - 1 big Canned Tomato Paste - 2 tbsp (optional) Dry Red Chilies - 6 Vinegar - 1/2 cup Ginger - 1 inch piece Garlic - 4 big cloves Cumin/Jeera Seeds - 1/2 tsp Kabab Masala or any spice mix - 1/2 tsp Oil - 2 tbsp Salt How to cook Indian Chicken Vindaloo Curry: Soak red chilies in vinegar for about 30 minutes. Soaking will help in grinding chilies to a fine paste. Add more or less chilies to suit your taste. I used mild Byadagi Red chilies, popular for its bright red color. Grind soaked chilies with vinegar, canned tomato paste, ginger and garlic to a smooth paste. Add little water if required. You can use one medium siz...
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