Vindaloo Chicken

Ingredients for Vindaloo Chicken

Instructions for Vindaloo Chicken

To prepare the Vindaloo Chicken recipe, please follow these instructions:

Vindaloo pasta: crushed spider's bowl, cardamom seeds, cinnamon, peppercorns, mustard grains and hedgehog seeds in a mortar or spice barrier.
Mix this mixture with white wine vinegar, salt, chilli and sugar. Put it aside.
Cut the bulbs in the rings and put them in the oil at medium heat until they are well brown.
Pour them into a sieve and let them drip off, store the oil. Pour the bulbs into a blender and add 3 tablespoons of water or more and blend to a smooth consistency. Mix this with spice mix from earlier. And set it aside.

Blend ginger and garlic with water to a smooth paste and brown in the stored oil at medium heat until it begins to turn brown. Add turmeric and coriander and here after the chicken, so that it may burn slightly.
Now add the vindaloo paste from earlier with tomato sauce and potatoes, cook with small boil for approx. One hour or until the potatoes are tender, add water if it becomes too dry / stuck in the bottom.


tips:
Served with basmati rice, naan bread and beer.