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Wednesday, December 12, 2012,2:30 AM by
J.Sujatha

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BALTI CHICKEN VINDALOO

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • In a bowl, mix the vinegar, coriander, cumin, chilli powder, turmeric, garlic, ginger, salt, paprika, tomato puree, fenugreek and water.
  • Pour this spice mixture over the chicken, stir and set aside.
  • Peel the potato, cut it into large, irregular shapes, place these in a bowl of water and set aside.
  • Heat the oil in a karahi, wok or heavy pan and fry the onions with the curry leaves for 2 minutes .
  • Lower the heat and add the chicken mixture to the pan with the spices. Continue to stir-fry for at least 2 -3 minutes. Drain the potato pieces and add to the pan.
  • Cover with a lid and cook over a medium to low heat for 5 minutes ,until the sauce has thickened slightly and the chicken and potatoes are cooked through.
  • Stir in the chopped green chillies and serve.

INGREDIENTS

  • 1 large potato
  • 150 ml malt vinegar
  • 2 teaspoon crushed coriander seeds
  • 1 teaspoon crushed cumin seeds
  • 2 teaspoon chilli powder
  • ¼ teaspoon ground turmeric
  • 2 teaspoon crushed garlic
  • 2 teaspoon grated fresh root ginger
  • Salt to taste
  • 2 teaspoon paprika
  • 1 tablespoon tomato puree  
  • Large pinch of ground fenugreek
  • 350 ml water
  • 250 grams skinless chicken breast fillets, cubed
  • 1 tablespoon Cooking oil
  • 3 medium onions, sliced
  • 4 curry leaves
  • 3 fresh green chilies, chopped

226 comments for “Balti Chicken Vindaloo”

  • Posted Saturday, February 11, 2023 at 6:57:32 AM

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