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Tuesday, September 27, 2011

Pork/chicken Vindaloo

  1. Marinate diced chicken breasts/pork with vinegar, broken red chilies and crushed garlic overnight. 
  2. Fry onions in oil and fish out the garlic and chilis (discard remaining liquid) and blend them together to form a paste while sauteing the chicken separately in the oil used for frying the onion.
  3.  Add a suitable amount of salt, red chili powder, turmeric and garam masala and saute further in low heat. 
  4. Vinegar makes it sour. I'd not recommend using yogurt or tomatoes after that, even as a variant.

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