Chicken Vindaloo

I have quite a handsome number of items in my “Non-exhaustive To-do” list at any given point of time. How I wish there were more than 24 hours a day or perhaps only 6 hours at work and a mandatory holiday on Wednesdays. No, I don’t wish for weekends to be longer than 2 days. Coz I’m terrified at the thought of spending more than 2 days at home at a stretch. A Monday is always looked forward to as the Sun sets on Sunday. It marks the beginning of a new week and anticipation for Friday’s arrival.

This cycle came to a halt when I was carrying and my doc strictly enforced maternity leave on me about a month and a half before my due date. I was supposed to be on complete bed rest coz any more stress didn’t mean good to my twins. I was frustrated to the core with nothing to do… I started this blog to pen down my experience of this new found journey called ‘Motherhood’. I also would watch TV and note down recipes that fascinated me. Here is one of them. I don’t remember who or which programme it was. I have prepared this 3-4 times now and it turns out good, although the pics are not that appealing.

Ingredients:

Chicken – ¼ kg

Onion – 1 cup, sliced

Ginger paste – ½ tsp

Garlic paste – ½ tsp

Mustard seeds – ½ tsp

Coriander seeds – ½ tsp

Cumin seeds – ½ tsp

Fenugreek seeds – ¼ tsp

Vinegar – 1 tsp

Chilli powder – 1 tsp

Coriander leaves – 3-4 strands

Oil

Salt

Method:

1.      Grind together ginger, garlic, mustard seeds, red chillies, fenugreek seeds, coriander seeds, cumin seeds to a smooth paste. Apply this paste and salt to chicken and keep aside.

2.      Heat oil and fry onions on a low heat till the onions turn dark and crispy. Take them out on a clean kitchen towel to remove all the extra oil. Grind to a paste along with vinegar.

3.      This is the dark paste that gives the color to the dish. Add this to the chicken and leave aside for 30 mins.

4.      Heat a little oil in thick bottomed pan/ Add the chicken with the marinade. Cook till chicken is tender and gravy is thickened.

5.      Garnish with coriander leaves. Serve hot with Indian bread.