Now that I started this blog, I feel compelled to write something. Do I try to be funny, philosophical, serious, informative or will I be annoying if I am any or all of the above? How do I know? I've never done this before. One thing I do know is that it has gotten me thinking. What prompted me to start this? Why do I want strangers or friends knowing what I'm thing or cooking? Is there a part of me that is an exhibitionist? Its not like I am blogging about books or movies or something along the same vein. I am blogging about how I feel and what I cook. Both pretty personal things in my opinion. I need to examine this a bit more. Maybe I have turned the curve and am completely comfortable in my own thoughts and opinionated enough to not care much of what others think of me. Or I am just vain and want to force my views on others. Either way I am putting myself out there without considering the consequences.
Now to the meat of this blog. What do I feel like cooking today? I look out and there is enough sun for it to be bright in spite of the cloudy sky. I shared my thoughts on starting a blog with one of my colleagues. She recently married someone of Indian origin - back from the exciting land of Goa. So I feel the desire to eat some really spicy Chicken Vindaloo. I do not cook my Vindaloo with potatoes in it. I feel it is a betrayal to the original dish to add potatoes to the recipe. A lot of restaurants serve it with potatoes. It also dilutes the spiciness of the curry according to me.
I like to use boneless breasts as they cook so much faster. Also since I am a working mom, I use shortcuts and use spices that are already ground and available in stores. Why would I go that extra step when I can avoid it? Kudos to those who do it but its not for me. So I have detailed my recipe and the ingredients that I use for it. I do not follow recipes strictly. My cooking is based on my taste. What is below is what should be used but you should do what tastes right to you.
Chicken Vindaloo
2 chicken breasts
2 medium sized red onions
1 tbsp ginger paste
1 tbsp garlic paste
2 tsp cumin
2 tsp coriander
1 tsp mustard seeds
1 tsp turmeric
1 - 2 tsp cayenne pepper
1/2 tsp black pepper
1 tbsp white vinegar
1 tsp tamarind paste
3-4 cloves
1 small stick of cinnamon
Salt as per taste
Coriander leaves to garnish.
Oil for frying onions.
1. Cut the chicken into bite size pieces. Keep aside.
2. In a frying pan dry roast the cumin, coriander, mustard. When the spices turn a dark brown and the smell infilttrates your kitchen, take them off the stove and put into a processor. Add the cayenne pepper, turmerica, black pepper, ginger and garlic paste and give it a quick turn in the processor so that they all blend together.
3. Marinate the chicke with the spice mix that you just made. The longer you mariante the chicken, the tastier it is.
4. Slice the onions. Fry till golden brown
5. To the onions add the marianted chicken. Mix the chicken and onions till the chicken browns. Now add a little bit of water (about 1 cup) so that the chicken can cook. Cokk for about 7 minutes.
6. Add the tamarind sauce, juice and salt to the chicken. Mix it well and cook for another 7-8 minutes. Stir and make sure there is enough sauce. Add hot water for the amount of sauce that you need.
7. In order to know if it is tasty make sure to constantly taste but do also one another thing. Lean your neck over the vessel that you are cooking in and take a deep breath. How does it smell? Does it smell yummy? This is my biggest test to figuring out i a curry is tasty or not. The smell test as I call it.
8. Garnish with coriander leaves.
9. Eat chicken vindaloo with white rice. Its so yum.
My family loves this recipe and some friends of mine swear by it. Try it an see if it please you. It takes about half an hour to prepare. Let me know if you made it and if you liked it.
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