1 boneless chicken breast – cut in to bite size pieces
2 medium size Onions – sliced
2 medium size tomato with skin peeled
3 large size Garlic cloves – thinly sliced
1 inch cube fresh Ginger – chopped
2 hot Green chilies – slit in the middle lengthwise
4 large size Curry Leaves/Kadipatta (optional)
1 Tablespoon freshly squeezed lemon juice
1/3 cup vegetable oil + 2 Tablespoons
1 1/2 teaspoon salt [or according to your taste]
1 cup Water
Vindaloo Spice Mix:
1/8 teaspoon Turmeric
1 teaspoon hot Chili powder [1 1/2 teaspoon for extra hot]
1/2 teaspoon Coriander powder
1/2 teaspoon Cumin powder
1/8 teaspoon Cinnamon powder
1/8 teaspoon Cardamom powder
1/16 teaspoon Clove powder
Mix above Vindaloo Masala ingredients in a small container and set it aside.
Boil water in a pot, drop the tomatoes in the boiling water and remove the them after 30 seconds.
Peel the skin off the tomatoes. Chop the tomatoes and set them aside.
Heat two Tablespoons vegetable oil in a pan over medium high heat for one minute or till hot.
Add sliced onions to the pan, stir-fry for two minutes, till they are translucent.
Add garlic, ginger, and chopped tomatoes. Stir.
Continue to heat these ingredients for another 5 minutes. Stir occasionally.
Turn the heat off and let the ingredients cool down.
Blend the above ingredients in an electric blender to a smooth consistency.
Add a cup of water when blending.
Turn the heat to medium high and in the same pan add 1/3 cup vegetable oil and heat it for 1/2 minute.
Add curry leaves, followed by chicken pieces. Cover the pan and let it cook for 2 minutes.
Add the Vindaloo spice mix and stir well.
Pour the mixture from the blender on the chicken.
Cover the pan and cook it for another 7 to 8 minutes. Stir occasionally.
Lower the heat, add salt, and continue to cook the ingredients for another 10 minutes.
You will see the oil being released from the sides of the ingredients.
Add hot green chilies and give a good stir.
Add lemon juice and stir well before serving.
Goes well with Naan, Parathas, Chapattis, and Rice.