CHICKEN VINDALOO
INGREDIENTS (serves 4)
1 x 1.5Kg chicken
2 large onions, chopped
2 green chillies
25g root ginger, chopped
3 garlic cloves, chopped
225g ghee
1 tsp turmeric
1 tsp ground coriander
1 tsp salt
1 tsp garam masala
2 tbs vinegar
2 curry leaves
300ml water
50g desiccated coconut
Chopped coriander, to garnish

METHOD

1. Skin and joint the chicken
2. Fry the onions in the ghee with the ground chillies until golden brown
3. Add the ginger, garlic turmeric, coriander and garam masala and fry for another 3 minutes
4. Add the vinegar, curry leaves, water and chicken, then cover and simmer for 30 minutes
5. Pierce the thickets part of the chicken thigh with a knife and if the juices run clear, then the hicken is cooked
6. Remove the lid and boil rapidly until the liquid evaporates
7. Add the salt and coconut and simmer for 15 minutes

Garnish with chopped coriander and serve hot
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