Chicken vindaloo

Chicken, pork or lamb vindaloo, in a word delicious curry. Vindaloo is a dish very popular in some parts of India (especially in the Goa region where the recipe first appeared was brought by the Portuguese), but also in the Indian restaurants around the world. With so European origin, vindaloo was quickly adopted and adapted by Indians, becoming one of the most spicy curries (not necessarily the most hot! - Although no one and nothing will stop him quickly prepared and variant if you wish, increasing the amount of chilli peppers). Certainly it's a curry that is worth experiencing and tastes it!

To prepare you need the following ingredients: 600 g chicken breast (boneless and clean skin), suitably sized diced, 3 cloves garlic, finely chopped, 2 onions, finely chopped, 10 g fresh ginger, finely chopped, 2 tsp coriander seeds, 1 black cardamom pods, crushed slightly, just enough to half-open, 4-5 cloves, 2 teaspoons chili powder, 1/2 roll of cinnamon, 2 bay leaves, fresh 1 teaspoon fenugreek seeds; cumin seeds 1 tsp black mustard seeds 1 teaspoon black 2 tsp turmeric; 80 ml white vinegar, 2 tablespoons oil, rice, salt.

Cooking chicken vindaloo: In a Teflon pan without oil, place coriander seeds, fenugreek, black cumin, black mustard and cloves.

Seeds Fry on low heat, stirring frequently, about. 3-4 minutes, until they begin to release their aroma. In addition, you will notice that the mustard seeds start,, smack ", a sign that it's time to take the pan from the heat, transfer the seeds into a blender and grind them fine.

Once you get a fine powder of roasted spices, add turmeric, chilli powder and vinegar, then mix again (if the mixture is too dry add a little water - no more than 1 tablespoon).

Pour mixture thus obtained over chicken cubes and stir well so that the meat is evenly cover of spices. Cover with foil, let the fridge and leave to marinate chicken at least 1 hour.

When you want to start cooking, remove meat from marinade (sauce left so little it is, do not throw!) And place in hot oil in a skillet deeper.

Add onion, garlic, ginger and cook over low heat, stirring frequently, until onion is translucent.

At this point, you can put chicken cubes in pan. Stir and cook, stirring regularly, until the pan no longer remains any bit of meat juice left.

Pour 300 ml of water in the bowl in which you stayed off the meat marinade, then pour into the pan over the meat.

Season with a pinch of salt, add bay leaves, black cardamom pods, cinnamon roll and toss.

Let the sauce begins to boil and, when given the boil, simmer about 20 minutes on low heat.

When you have passed about 20 minutes, Meanwhile the sauce has low curry is ready. As such, extinguish the fire, put in plates, join a garnish of boiled basmati rice (or potatoes if you prefer) and enjoy this delicious chicken vindaloo.