ANGLO-INDIAN CHICKEN VINDALOO
A simple and easy recipe for an Anglo-Indian Chicken Vindaloo usually prepared atleast once a week in Anglo-Indian homes for Dinner. Goes well with Bread or Dinner Rolls or any Indian Bread such as Chappatis, Hoppers etc.
Serves 6 Time required: 45 minutes
1 kg chicken jointed and cut into medium pieces
3 big tomatoes pureed
2 big onions chopped
3 medium potatoes peeled and cut into quarters
3 tablespoons oil
Salt to taste
1 teaspoon mustard powder or paste
2 teaspoons chillie powder
1 teaspoon cumin powder
2 teaspoons garlic paste
½ cup vinegar
½ teaspoon turmeric powder
Heat oil in a suitable pan or pressure cooker and fry the onions till golden brown. Add the garlic paste and fry well. Add the chicken, chillie powder, turmeric powder, cumin powder, mustard powder and fry well on medium heat, till the oil separates from the mixture. Add the tomato puree and salt and fry for some more time. Now, add the potatoes and vinegar and mix well. Add more water depending on how much gravy is required and cook till done.
(If cooking in a pressure cooker, turn off the heat after 2 or 3 whistles). The dish should be a lovely red colour. Serve with hoppers, bread or chapattis.
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