Thanks

Muneer

Preparation
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Hot the pan pour the coconut oil, put mustard seed, put small onion pieces, red chilly and wait until it turns golden brown add Half ripen Mango & green chilly and stir it for 2 minutes add the coconut milk and curry leaves add salt and sugar-remove from the fire—-and try to make it cold…Use along with Rice Or Chapatti.

Deepthy Saiju
Abu Dhabi
Mob: 050 5186 853
050 8197 623

1 kg diced chicken
1 tbsp coriander seeds
1 tbsp whole black peppercorn
1 tbsp cardamumseeds
12 no. whole cloves
1 tbsp chilly powder
4 cinnamon stick
2 tbsp fenugreek seeds
2 tbsp ginger fresh minced
2 tbsp cumin seeds
2 tbsp mustered power
2 tbsp turmeric power
2 tbsp salt
2 tbsp garlic minced
1 cup vinegar, or cooking wine
4-6 tbsp vej oil
2 onion medium choped
4 bey leaves
300ml water

Method: Gently roast the dry spices from coriander seeds through to cumin seeds for about 5 minutes in a fry pan on low heat.
Put these roasted spices in a blander along with mustered seeds turmeric, salt, garlic and the vinegar to form vindaloo sauce. Add little water if necessary.
Marinate the chicken in this vindaloo sauce for over 8 hours in a non metallic bowl.
Heat oil and saute bay leaves and onion until soft.Remove and set aside.
Now fry the marinated chicken for a few minutes adding more oil if necessary.Add the remain g vindaloo sauce sauted onion and water.

Simmer till the chicken is tender(stirring well) and the curry is thick. Add salt and chilly to suit your taste if necessary.
garnish with fresh coriander leaves and serve with steamed basmati rice.

I HOPE YOU WILL ENJOY THIS DELICIOUS CURRY RECIPE.