Chicken Vindaloo HT Indian MC
Hot Curry Ind Poultry
Main Course Dairy free Eggless
4 Chicken Quarters, skinned
2 Large Onions, sliced
6 tbsp Vegetable Oil
2 Green Chillis, chopped
25g/1oz Fresh Ginger, chopped
3 Garlic Cloves, chopped
2 teasp Turmeric
1 teasp Ground Coriander
1 teasp Garam Masala
2 tbsp Vinegar
1 teasp salt
50g/2oz Desiccated Coconut
1. Heat the oil in a large pan, add the
onions and fry until golden brown.
2. Add the chilies, ginger, garlic,
turmeric, coriander and garam masala and fry for a
further 3 minutes. If you require a
less firey dish, remove the seeds from the chilies before chopping.
3. Add the vinegar and water, mix well
then add the chicken pieces and turn to coat thoroughly. Cover and simmer for 30
4. After this time, remove the lid and
boil rapidly until the sauce thickens then add
the salt and coconut and continue to simmer for 15 minutes. Serve hot.
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