CHICKEN VINDALOO
Ingredients :
1. 750g boneless chicken {skinless thigh cut into 1” pieces} Marinade
2. 6 cloves garlic
3. 1/2" piece ginger
4. 1 tablespoon whole pepper
5. 10 whole dried Kashmiri chillies
6. 1/2 teaspoon cinnamon powder
7. 1 teaspoon roasted cumin
8. 1 teaspoon mustard
9. 1 teaspoon degi mirch
10. 1 teaspoon salt
11. 1/4 white vinegar
12. 2 onions, sliced fine
13. 1 tablespoon Saffola oil
14. 1/2 cup water
15. 1 cup chopped frozen vegetables (beans, carrots, cauliflower, peas)
16. 1/2 cup skimmed coconut milk
PREPARATION
Ingredients :
1. 750g boneless chicken {skinless thigh cut into 1” pieces} Marinade
2. 6 cloves garlic
3. 1/2" piece ginger
4. 1 tablespoon whole pepper
5. 10 whole dried Kashmiri chillies
6. 1/2 teaspoon cinnamon powder
7. 1 teaspoon roasted cumin
8. 1 teaspoon mustard
9. 1 teaspoon degi mirch
10. 1 teaspoon salt
11. 1/4 white vinegar
12. 2 onions, sliced fine
13. 1 tablespoon Saffola oil
14. 1/2 cup water
15. 1 cup chopped frozen vegetables (beans, carrots, cauliflower, peas)
16. 1/2 cup skimmed coconut milk
PREPARATION
- Grind all ingredients for the marinade, adding very little water only if required. Rub into the chicken pieces and leave to marinate for 2-3 hours, preferably overnight
- Heat oil in a heavy bottom pan, and saute onions for 4-5 minutes until soft
- Turn in the marinated chicken, saute on high for 3-4 minutes, then gently stir in water and frozen vegetables. Cover and simmer for 20 minutes, until chicken pieces are cooked through
- Stir in coconut milk and simmer for 5 minutes. Taste and adjust seasoning
- Serve over rice or with whole wheat naan/tandoori rotis
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