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Goan Chicken Curry - Chicken Vindaloo

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Ingredients :

• 8 medium sized pieces chicken
• 2 big onions, finely sliced
• 2 bay leaves
• 4 green cardamoms crushed
• 2 green chilies, slit
• 1 tbsp tamarind paste or pulp
• 2 tspn each of vinegar and sugar
• 2 cups water
• 2 tbsp oil
• salt, to taste
  For Vindaloo Marinade :
• 1 tspn each of cumin and coriander seeds
• ½ tspn each of mustard seeds, black pepper and turmeric powder
• 2 whole red chilies
• 2 cloves
• ½" piece cinnamon broken
• 2 tspn each of ginger and garlic pastes

Preparation and Cooking Instructions :

1. Roast the ingredients for the Vindaloo marinade except for the turmeric powder and the ginger-garlic pastes, till you get a pleasant roasted aroma. Allow to cool and grind. Mix in the turmeric powder. Make cuts on the chicken pieces and rub the powdered spices and ginger-garlic pastes all over them nicely. Allow to marinate for a few hours preferably or at least an hour if in a hurry.
2. Heat oil in a heavy-bottomed pan. Fry the bay leaves and cardamoms for a few seconds. Add the sliced onions and fry till they are light brown in color. Add the chicken along with the marinade and fry on medium level for about 3 minutes or till the chicken has lightly browned all over
3. Add the slit green chilies, water and salt. Cover and cook on low level for about 30 minutes or till the chicken is fully tenderized.
4. Add the tamarind paste or pulp. Mix well. Simmer on low heat for about 5 minutes. Add the vinegar and sugar. Adjust the balance of sweet and sour as required