adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Jonagold's Chicken Vindaloo
Jonagold's Chicken Vindaloo
0 Likes
Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
145 minutes
Goan-style chicken drumsticks simmered in savory spicy onion sauce.
Ingredients:
  • 2 pounds skinless chicken drumsticks
  • 5 tablespoons vegetable oil
  • 2 onions, finely chopped
  • 4 large cloves garlic, minced
  • 0.5 inch piece fresh ginger root, minced
  • 3 tablespoons distilled white vinegar
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon ground turmeric
  • 0.5 teaspoon cayenne pepper
  • 8 dried curry leaves
  • 0.5 teaspoon black mustard seeds
  • 1 quart vegetable oil for frying
  • 1 large potato, peeled and cut into 1 inch pieces
  • 2 tablespoons distilled white vinegar
Instructions:
  • Make shallow slits in each chicken drumstick, place them in a resealable plastic bag, and set aside. Heat 5 tablespoons of vegetable oil in a Dutch oven or large pot over medium-high heat. Add onion, garlic, and ginger, and cook until the onion turns golden brown, about 7 minutes. Transfer the onion mixture to a blender, leaving as much oil in the pot as possible. Add 3 tablespoons white vinegar, coriander, cumin, garam masala, black pepper, salt, turmeric, and cayenne pepper to the blender. Blend until smooth, then pour the marinade into the bag with the chicken. Coat the chicken evenly, remove excess air from the bag, and marinate at room temperature for 1 hour or in the refrigerator for 3 hours or more.
  • Once the chicken has marinated, heat the remaining oil in the Dutch oven over high heat. Add the curry leaves and mustard seeds. Cook until the mustard seeds start popping and turn gray. Remove the chicken from the marinade and brown on all sides for about 5 minutes. Pour in the remaining marinade and water, bring to a simmer, then cover and simmer over medium-low heat for 20 minutes.
  • Heat oil in a deep-fryer or large saucepan until it reaches 375 degrees F (190 degrees C).
  • Deep fry the potato cubes until golden brown while the chicken is cooking. Drain them on a paper towel-lined plate. After the chicken has cooked for 20 minutes, mix in the potatoes and 2 tablespoons of white vinegar. Cover and simmer for an additional 10 minutes or until the chicken is fully cooked.

Similar Recipes