Mild Chicken Vindaloo

Salam, Kia Ora....


It has been hot and muggy these past few days.  The highs has only been in the range of 24 deg to 29 deg C but the afternoon sun is really, really hot.  It feels like a hot sauna whenever I'm inside the house.  It's ok outside bcos of the windy breeze but with the high UV warnings, I couldnt be bothered to stay outdoor.  If I were to leave the door open, there'll uninvited flying visitors coming  into the house.  Yes, I'm talking abt flies...yucks and its those nasty, big, green blow flies bcos of the sheep paddock just in front of our house.....yikkkeeesss


My mojo still hasn't come back to me...hhhmmmzz.  Haven't got any idea what to cook for dinner last night.  As I was sighing, pondering, wondering, thinking on what to cook, an idea light bulb suddenly pops out of no where and I managed to come out with this 'nonsensical' recipe.  I just grabbed anything and everything from the pantry and just dumped them into the wok....hehehez.  Please be warned that all ingredients are in estimation, I couldn't even be bothered to measure them ;).  Somehow or rather, the dish kinda remind me of vindaloo.....that's why I've decided to name it vindaloo.  I've never cooked vindaloo in my life, eaten it a couple of times.  So, this is vindaloo with my own twist :D








Source : From an idea light bulb.....


Ingredients :
(A)
500 gm boneless chicken meat 1/2 tsp turmeric powder1/2 tsp paprika powder1/2 tsp chilli powdersalt & pepper to tasteClean and cut chicken into cubes and add the rest of ingredients.  Leave chicken to be marinated for at least 15 mins.


(B)
1 medium onion sliced1 tsp ginger paste1 tsp garlic paste2 tbsp tomato puree1 tbsp tomato sauce1 tsp chilli paste (Add more if u want it spicier)1 tsp cumin powder1 tsp coriander powder2 whole tomatoes diced2 potatoes cut into cubesEnough waterCanola oil2 tsp sugarsalt & pepper to taste2 green chillies cut into halves.coriander leavesMethod :
Heat wok and add abt 2 tbsp of oil, sear ingredients (A) until half cooked.Remove from heat and put aside.In the same wok add another 2 tbsp of oil and saute onions, garlic & ginger until soft and fragrant.Add tomato puree, tomato sauce,chilli paste, cumin & coriander powder and fry all ingredients until well blended and fragrant.Add potatoes and enough water to cover potatoes.Cover wok until potatoes are half cooked.Add chicken, diced tomatoes and more water to cover the potatoes and chicken.Season with sugar, salt & pepper.Cover wok again until potatoes and chicken are cooked.Once cooked, add green chillies and let simmer on low fire until gravy thickens.Garnish with coriander leaves and serve with rice or Indian roti.

Enjoy your weekend everyone.


Me Te Aroha, With Love...