| • | Make a smooth paste of garlic and ginger by adding coconut vinegar. Set it aside.
|
| • | Now grind the poppy seed and chilies individually in a grinder. Mix it with garam masala, ginger-garlic paste and tamarind puree. Blend well to form a thick paste.
|
| • | Heat 1 tbsp of oil in a cooking pan all over normal flame, add onions and fry until they turn dark brown.
|
| • | Add spice paste, few oil and fry onions for some other 5 minutes.
|
| • | Add chicken and a little turmeric powder to onions. Sauté the dish for 5 minutes.
|
| • | Add few water and bring in the dish to boil. Now add table salt and jaggery, and stir well.
|
| • | Cover the cooking pan with a lid and keep it on a low burn for at minimum 30-40 min, until the chicken is cooked.
|
| • | Chicken Vindaloo is ready to savor. Serve red-hot with steamed basmati rice and raita.
|
