Vindaloo

Ingredients

• Fresh cilantro - For garnish
• Oil - 2 tablespoons
• Salt - To taste
• Green chilies - 2, slit
• Tomato - 1 large, chopped
• Vinegar - 2 tablespoons
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 2 teaspoons
• Ginger - 1-inch piece, grated
• Garlic - 4 cloves, minced
• Onion - 1 large, finely chopped
• Chicken - 500 grams, boneless and skinless, cut into pieces

Instructions

1. In a bowl, marinate the chicken pieces with red chili powder, turmeric powder, cumin powder, coriander powder, grated ginger, and minced garlic. Let it marinate for at least 30 minutes.
2. Heat oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
3. Add the marinated chicken to the pan and cook until it turns brown and is cooked through.
4. Add the chopped tomatoes and green chilies to the pan. Cook for a few minutes until the tomatoes are soft.
5. Add vinegar and salt to the pan. Stir well to combine.
6. Cover the pan and let the chicken simmer for about 15-20 minutes, or until the flavors are well blended and the chicken is tender.
7. Garnish with fresh cilantro and serve hot with steamed rice or naan bread.