Chicken Vindaloo

Ingredients:

• 3 Chicken breast fillets (cleaned)
• 3 large onions (chopped)
• 1- ½ cup of tomatoes (chopped)
• 2 tbsp coconut vinegar
• 2-inch ginger (chopped)
• 3 pods garlic (chopped)
• 1 tbsp tamarind pulp
• 1 tbsp garam masala powder
• 1 tsp turmeric powder
• 10-12 Kashmiri chilies
• 2 tbsp mustard oil
• 1 teaspoon Palm jaggery 
• Salt to taste

Preparation:

1. Make a smooth paste of garlic and ginger by adding coconut vinegar, keep it aside.
2. Now grind the poppy seeds and chilies separately in a grinder. 
3. Mix it with garam masala, ginger-garlic paste and tamarind puree. 
4. Blend well to make a thick paste.
5. Heat 1 tbsp of oil in a pan over medium flame, add onions and fry till they turn dark brown.
6. Add spice paste, some oil and fry the onions for another 5 minutes.
7. Add chicken and a little turmeric powder to onions. Sauté the dish for 5 minutes.
8. Add some water and bring the dish to boil. Now add salt and jaggery, and stir well.
9. Cover the pan with a lid and keep it on a low flame for at least 30-40 min, till the chicken is cooked.
10. Chicken Vindaloo is ready to serve. 
11. Serve hot with steamed basmati rice and Raita.

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