Chicken Vindaloo
40 minutes
5 Servings
Chicken Vindaloo is an Indian cuisine originating from Goa. The bright red curry colour gives the bursting of flavourful hot spicy and sour taste. It is a perfect dish to pair with steamed white rice or bread.
Nutrition Value in 1 Serving
Calories
257.8 kcal
Carbohydrate
10.7 g
Protein
14.9 g
Fat
17.3 g
Sodium
622.6 mg
Ingredients A:
| 6 pieces | Chicken cuts, bone in |
| 1/2 tsp | Turmeric powder |
| 3 nos | Red onion, chopped |
| 1 no | Fresh tomato, pureed |
| 1 tsp | Sugar |
| Enough | Oil |
| Enough | Coriander leaves (garnishing) |
Ingredients B: blend
| 1 tbsp | Coriander seed powder |
| 1 tbsp | Chili powder |
| 1/2 tsp | Turmeric powder |
| 1 tsp | Cumin powder |
| 10 nos | Black pepper corn |
| 1/4 tsp | Cinnamon powder |
| 2 pcs | Cardamom seed |
| 1/2 tsp | Mustard seed |
| 4 pcs | Cloves |
| 10 pips / 25g | Garlic |
| 2 inches / 25g | Ginger |
| 2 ¼ tsp | AJI-NO-MOTO |
| 1 tsp | Salt |
Ingredients C: soak and boiled
| 20 pcs | Fat dried chilies (not spicy), deseeded |
| 1 cup | Water |
| 3 tbsp | Vinegar |
- Soak dried chilies in water and vinegar. Bring it to boil, then set aside.
- In a blender, blend ingredients (B) and (C) into a smooth paste.
- Marinate the chicken with turmeric, sugar and the paste.
- Heat oil in a wok, sauté onion to golden brown. Add in the marinated chicken, stir well.
- After the chicken starts to release its juices, add the tomato puree and let it cook until the sauce thickens.
- Garnish with coriander leaves and ready to be served with bread or steamed rice.
With the application of AJI-NO-MOTO®, it is able to reduce about 22% of sodium while maintaining the same deliciousness of the dish.
AJI-NO-MOTO® Recipes
