Served as main course. Non-vegetarian. A Goan recipe.

Indian

8 medium sized, pieces of Chicken

2 big Onions, finely sliced

2 Bay Leaves

4 Green Cardamoms, crushed

2 Green Chillies, slit

1 Tablespoon Tamarind paste or pulp

2 teaspoons each of Vinegar and Sugar

2 cups Water

2 Tablespoons Oil

Salt to taste

For Vindaloo Marinade:

1 teaspoon each of Cumin and Coriander Seeds

1/2 teaspoon each of Mustard Seeds, Black Pepper and Turmeric powder

2 whole Red Chillies

2 Cloves

1/2 inch piece, Cinnamon, broken

2 teaspoons each of Ginger, Garlic pastes

Roast the ingredients for the Vindaloo marinade except for the turmeric powder and the ginger-garlic pastes, till you get a pleasant roasted aroma. Allow to cool and grind. Mix in the turmeric powder. Make cuts on the chicken pieces and rub the powdered spices and ginger-garlic pastes all over them nicely. Allow to marinate for a few hours preferably or atleast an hour if in a hurry. Heat oil in a heavy-bottomed pan. Fry the bay leaves and cardamoms for a few seconds. Add the sliced onions and fry till they are light brown in color. Add the chicken along with the marinade and fry on medium level for about 3 minutes or till the chicken has lightly browned all over Add the slit green chillies,water and salt. Cover and cook on low level for about 30 minutes or till the chicken is fully tenderised. Add the tamarind paste or pulp. Mix well. Simmer on low heat for about 5 minutes. Add the vinegar and sugar. Adjust the balance of sweet and sour as required. Serve hot with Cumin Rice, white rice or Indian bread

Preparation time: 15-20 minutes, Cooking time: 40-45 minutes, Serves: 4

Tips:

Traditionally Goans like to have generous proportions of hot, sweet and sour tastes in this dish. However, these tastes can be toned down according to indiviual preferences.

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