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Recipe -
Goan Style Chicken Vindaloo
Vindaloo is a popular curry dish from Goa which originated from a similar dish Portuguese brought to India. The dish which gave birth to Vindaloo is called “Carne de Vinha d’Alhos” – a preparation made with meat, preferably pork, and wine. The distinct taste of Goan vindaloo comes from homemade toddy vinegar, which is also used in many other Goan preparations.
Ingredients
• Chicken, 2 leg pieces
• Del Monte extra light olive oil
• Chopped ginger & garlic
• Dry Kashmiri red chillies
• Cinnamon, cloves & black peppercorns
• Jaggery Powder
• Coriander & cumin seeds
• Turmeric powder
• Coriander leaves
• Toddy vinegar
• Mustard seeds
• Water

Method – Stap 1 - Marinate the chicken

• Take Del Monte extra light olive oil in a pan and add chopped ginger & garlic in the hot oil along with dry Kashmiri red chilies, cinnamon, cloves & black peppercorns
• Add jaggery powder, coriander, cumin, coriander leaves & turmeric powder & mix well
• Add toddy vinegar in the spice mix and grind it
• If needed dilute with a little water & mustard seeds to make a smooth puree
• Make slits on the chicken legs so the marinade goes deep into them
• Coat the chicken legs well with the marinade
• Marinate the chicken legs at least for 2 to 3 hours or overnight
• Put the marinated chicken in a fridge to rest

Method – Step 2
• Take extra light olive oil in a pan
• when the oil is hot, add chopped onions and sauté
• Add chopped chillies & chopped tomatoes, mix well and let it cook for a while
• Add chopped garlic and mix well. Add tomato puree & toddy vinegar and ad salt
• Add the marinated chicken. Mix everything well. Cover & cook for 10 to 12 minutes
• Garnish with mint leaves & chillies