Goan Gram Masala (mixture of cardamom, Star Anise, clove and cinnamon stick)
1 tbsp
Kashmiri Chilies
10-12
Vegetable Oil
80 ml
Method
Grind garlic and ginger, coconut vinegar, chillies separately in a grinder. Mix it with garam masala, and tamarind pulp. Blend well to form a thick paste.
Heat half of oil in a pan over medium flame, add onions and fry till they turn translucent. Then add chopped tomatoes to it and stir for 5 mniutes.
Add spice paste, some oil and fry onions for another 2-3minutes.
Add chicken and a little turmeric powder to the pan. Saute the dish for 5 minutes.
Add some water and bring the dish to boil. Now add salt and and stir well.
Cover the pan with a lid on a low flame for approx 15 - 18 minutes, till the chicken is cooked.
Chicken Vindaloo is ready to savour. Serve hot with steamed basmati rice.
