Vindaloo is a traditional Goan dish, prepared using chillies, garlic and vinegar.
While vindaloo is generally made using fresh pork, chicken is another protein option to use to make this tangy curry.
Serve vindaloo with steamed rice or slices of bread.
Happiness from Vindaloo!
Make a few shallow slits in the chicken legs.
Heat a little vegetable oil and sauté the onion, garlic and ginger for 5 -7 minutes.
Take the onion, garlic and ginger out of the oil and reserve the oil.
Grind the onions, garlic and ginger into a rough paste.
Add the vinegar, coriander, cumin, garam masala, black pepper, salt, turmeric and cayenne pepper to this paste and grind until completely smooth.
Coat the chicken drumsticks with this paste and place them in a re-sealable bag.
Place this bag in the fridge and allow the chicken to marinade for 3-4 hours.
Heat the same oil that the ginger, garlic and onion was fried in and sauté the curry leaves and mustard seeds.
Allow the mustard seeds to crackle and add the chicken, along with the marinade to the pan and cook on both sides.
After five minutes, add the water and allow the curry to come to a boil.
Turn the heat down to low and allow the curry to simmer for 20 minutes.
Head the remaining oil (for deep frying).
Golden fry the potato cubes and place them on a kitchen paper to drain.
Stir the potatoes into the chicken curry and add the white vinegar.
Cover the curry and allow it to simmer for ten to fifteen more minutes.
Take off the stove, serve and enjoy!