ANGLO-INDIAN CHICKEN VINDALOO

 

CHICKEN VINDALOO

Serves 6 Preparation Time 45 minutes

Ingredients:

1 kg chicken jointed and cut into medium pieces

3 big tomatoes pureed (optional)

2 big onions chopped

3 medium potatoes pealed and cut into quarters

3 tablespoons oil

Salt to taste

1 teaspoon powdered mustard

3 teaspoons chillie powder

2 teaspoons cumin powder

1 teaspoon pepper powder

2 teaspoons garlic paste

½ cup vinegar

½ teaspoon turmeric powder

Wash the Chicken and keep aside. Heat oil in a vessel or pressure cooker and fry the onions till golden brown.  Add the garlic paste and fry well. Add the chillie powder, turmeric powder, cumin powder, mustard powder, pepper powder and a little water and fry well till the oil separates from the mixture. Add the tomato puree and salt and fry for some more time. Now add the chicken, 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).