Sunday, December 28, 2014

Heart Warming Chicken Vindalho & Coconut Rice

It's a triple whammy, three posts in three weeks. Family and friends will vouch that I am a foodie. Besides, thanks to a foodie group I joined recently. This group being very enthusiastic and encouraging, fuels my culinary interests.
The downcast sky and a certain nip in the air this weekend merits a fiery meal. So, I decided to make and post one of the many signature dishes my father-in-law was adept at - Chicken Vindalho.

 Chicken Vindalho 
(I) Dressed broiler chicken - 1 to 1 kilo 250 grams.

 (II) Grind to a fine paste - 10 to 12 Kashmiri chillies, one table spoon whole cumin seeds (jeera), half tea spoon turmeric powder (haldi), 9 - 10 whole green cardamom pods (elaichi) and one large pod cleaned garlic flakes.

(III) Finely chop one cup fresh coriander leaves.
 (IV) Slice three medium sized onions.
 (V)  2-3 table spoon vinegar. 
  1. In a wide mouth pan, heat quarter cup oil. Saute onions until transparent.
  2. Add chicken, salt & coriander leaves. Sauté on medium flame 2-3 minutes, or, until oil coats the ingredients.
  3. Add ground spice paste. Lower flame and continue sautéing. Sprinkle water to avoid the spice paste from burning. Takes approximately 3-5 minutes.
  4. Add water for medium consistency gravy. Cook on medium flame. As soon as the gravy reaches boiling point, switch flame to lowest heat.
  5. Cover with a firmly fitting lid. Add quarter cup water on the lid and let it simmer. When water on the lid dries, add vinegar. Keep adding water on the lid until cooked. Check for salt.
 Serve after the dish is rested for minimum one or two hours. The predominant flavor in this chicken dish emanates from the fresh coriander leaves and cardomom pods.
To complement the spice in the Chicken Vindalho, I paired it with Coconut Rice. 

Coconut Rice Ingredients
 Rice - 1 cup / Oil - 3 tbsp.
Onions -  2 medium finely sliced / Bay leaves - 3
Quarter tea spoon each of turmeric powder (haldi), whole pepper corns, cloves & green cardomom
Thick coconut milk - 1/2 cup (I used 3 tbsp coconut milk powder)
Hot water - Two cups (depends on rice quality)
1. Heat oil on medium flame.
2. Lower flame, add onions & the whole spices.
3. Saute until light brown.
4. Add rice and saute until coated with oil.
5. Add salt, two cups hot water and haldi powder.
6. Partially cover the pan and cook rice on lowest flame until water evaporates and rice is almost cooked.
7. Mix the coconut juice in half cup hot water and add to the rice.
8. Let the rice cook in the open pan to avoid curdling the coconut milk.
9. Cover with a firm lid until ready to serve.

 A simple salad of cucumber, onion & tomatoes is all you add for a Sunday lunch and off you go for the famous susegad Goan siesta.

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