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Fiery Chicken (with vegs) Vindaloo curry Recipe

   
 

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     Fiery Chicken (with vegs) Vindaloo curry

Category   Entrees - Maindishes
Sub Category   Vegetarian
Servings   4
Preptime   45 mins

Ingredients
2 tablespoons vegetable oil
0.5 kg onions (chopped or blended)
3 tomatoes
4 cloves garlic
0.5 kg potatoes (boiled, peeled, cut into small pieces)
0.5 kg mixed vegetables (carrots, cauliflower, french beans)
1 teaspoon turmeric powder
small piece of ginger
1 teaspoon freshly ground black pepper
 
3 to 4 green chillies (finely chopped)
1.5 teacups water
2 teaspoon tamarind paste (when not made with chicken)
0.5 teaspoon chilli powder
Coriander (optional)
Salt to taste

Instructions
a) Cut mixed vegetables into diagonal pieces or bite-sized pieces. Boil and set aside. b) Pound together the garlic, ginger and green chillies.
a) Heat the oil in a large vessel. Add onions, and pounded garlic, ginger and green chillies. b) Lower heat when onions start to brown. c) Add the cut tomatoes and salt. Allow the mixture to melt and become a curry.
a) Stir in the boiled vegetables. Simmer and cover for 20 minutes. Check and stir from time to time. Add water if curry is too thick. b) Add tamarind paste and potatoes. Bring the sauce to a boil and reduce heat (about 5 mins.)
a) Stir in the garam masala, black pepper and chili powder and lower heat. b) Simmer uncovered for 5 minutes. c) Remove from heat, garnish with coriander. One can also make this a chicken dish by adding the following- 50g (for each serving) of sliced chicken breast pieces marinated with- Few drops of lime Salt to taste 1/4 teaspoon red chilli powder Leave the marinated chicken for at least 1/2 hour before adding it to the curry (after adding the vegetables)
Serving Suggestions
This dish is great to serve with Vegetable Pulao or with any Indian bread


Originally Submitted
1/12/2012





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