{"id":4009,"date":"2021-08-26T11:50:44","date_gmt":"2021-08-26T11:50:44","guid":{"rendered":"https:\/\/satyamskitchen.com\/?post_type=cp_recipe&p=4009"},"modified":"2021-09-26T16:19:14","modified_gmt":"2021-09-26T16:19:14","slug":"chicken-vindaloo","status":"publish","type":"cp_recipe","link":"https:\/\/satyamskitchen.com\/recipes\/chicken-vindaloo\/","title":{"rendered":"Chicken Vindaloo"},"content":{"rendered":"
Soak Dried Red Chillies in Vinegar for at least 2 hours. Set aside the chilli vinegar for grinding curry paste ingredients later.<\/p>\n<\/div>\n<\/div>\n
After 2 hours, grind the soaked chillies, black peppercorns, garlic, ginger, coriander seeds and cumin seeds to a fine paste with 2 tbsp of soaked chilli vinegar.<\/p>\n<\/div>\n<\/div>\n
Marinate the chicken pieces with the vindaloo curry paste for at least 2 hours.<\/p>\n<\/div>\n<\/div>\n
In a pan, add oil. Heat up the oil and add the chopped Onions. Saute the onions till its light brown.<\/p>\n<\/div>\n<\/div>\n
Once the Onions are sauteed till light brown, add the marinated chicken pieces and give it a mix. Cook the chicken till the gravy starts to release oil. This may take approximately 10 to 15mins.<\/p>\n<\/div>\n<\/div>\n
Add water and salt. Mix them well. Cover and cook the curry for 15 to 20 mins.<\/p>\n<\/div>\n<\/div>\n
After 15 to 20 mins, give it a mix and cook for another 15 to 20 mins.<\/p>\n<\/div>\n<\/div>\n
Chicken Vindaloo is now ready.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":4012,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[147],"class_list":{"0":"post-4009","1":"cp_recipe","2":"type-cp_recipe","3":"status-publish","4":"has-post-thumbnail","6":"cp_recipe_category-curries"},"yoast_head":"\n