Home-made New Recipes

Home-made Andhra Pepper Chicken Recipe

               Andhra Pepper Chicken Recipe -Homely Chef Andhra Pepper Chicken is a popular Indian dish that originates from the state of Andhra Pradesh. It is a spicy and flavorful chicken dish that is made with a unique blend of spices and herbs, including black pepper, ginger, garlic, and coriander. This dish is perfect for those who love spicy food and want to try something new and different. To make Andhra Pepper Chicken, the chicken is first marinated in a mixture of yogurt, turmeric, and chili powder. Then, it is cooked with a blend of spices and herbs that give it its unique flavor. The dish is typically served with rice or roti, and it is perfect for a hearty and satisfying meal. Overall, Andhra Pepper Chicken is a delicious and spicy Indian dish that is perfect for those who love bold and flavorful flavors. With the right blend of spices and herbs, it is sure to impress even the most discerning palate. -----------------------------------...

Home-made for Non-Vegetarians from Southwestern India

   Authentic Goan Chicken Vindaloo Curry


-Homely Chef








A tart and zesty Goan-Portuguese chicken curry presented with rice, naan, or roti.

Goan Chicken Vindaloo is a customary Goan dish that works out in a good way for pulao, naan, or roti. A fiery and tart chicken curry, it is famous in Goa and Konkan districts. While the customary vindaloo is made with sheep, this one is made utilizing chicken.



Here is a recipe for Goan Chicken Vindaloo Curry:



Ingredients:



  • 1 kg chicken, cut into pieces
  • 2 ¼ cups onion, chopped
  • ¼" ginger, chopped
  • Six garlic cloves, chopped
  • ¼ tsp cumin seeds
  • Three peppercorns
  • Six cloves
  • ½" cinnamon stick
  • 10 dried Kashmiri red chilies
  • ½ tsp turmeric powder
  • 4 tbsp vinegar
  • 3 tbsp tamarind pulp
  • 4 tbsp cooking oil
  • 1 ½ tsp sugar
  • Salt to taste








Instructions:




  1. In a blender, grind the onion, ginger, garlic, cumin seeds, peppercorns, cloves, cinnamon sticks, and dried Kashmiri red chilies to a fine paste. Set aside.
  2. In a large bowl, mix the chicken pieces with turmeric powder, vinegar, and salt. Let it marinate for at least 30 minutes.
  3. In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the ground paste and sauté for 3-4 minutes until fragrant.
  4. Add the marinated chicken to the pot and sauté for 5-6 minutes until the chicken is brown on all sides.
  5. Add enough water to cover the chicken and bring it to a boil. Reduce the heat to low and let it simmer for 30-35 minutes, or until the chicken is cooked thoroughly.
  6. Add the tamarind pulp and sugar to the pot and stir well. Adjust the seasoning with salt, if needed.
  7. Let the curry simmer for another 5-10 minutes until the sauce has thickened and the chicken is coated in the sauce.
  8. Serve hot with rice or bread.



                  

                Enjoy your delicious Chicken Vindaloo Curry!





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