Chicken Vindaloo Tacos | Sanjeev Kapoor Khazana

Chicken Vindaloo Tacos. Easy, one pan, mouth watering, figure friendly, Indo Mexican fusion recipe! Vindaloo is a spicy and sour meat dish from Goa.

CHICKEN VINDALOO TACOS - (Serves - 4)

Ingredients

450 grams boneless chicken breasts, cut into ½ inch pieces
4-8 taco shells
½ teaspoon turmeric powder
Salt to taste
3 tablespoons malt vinegar
1 inch ginger
1 teaspoon cumin seeds
1 tablespoon coriander seeds
7-8 garlic cloves
½ inch cinnamon
4-5 dried red chillies
3-4 tablespoons oil
2-3 green cardamoms
4-5 black peppercorns
2-3 cloves
2-3 green chillies, slit
2-3 medium onions, finely chopped
1 tablespoon sugar
2 medium potatoes, peeled, cut into small cubes and fried
1 tablespoon chopped fresh coriander leaves + for garnishing
Sour cream for drizzling

Method

1. Put chicken pieces in a bowl. Add turmeric powder and salt, mix well and set aside to marinate.
2. Grind together vinegar, ginger, cumin seeds, coriander seeds, garlic cloves, cinnamon and dried red chillies with some water into a smooth paste.
3. Heat oil in a non-stick pan. Add cardamoms, peppercorns and cloves and sauté for 30 seconds.
4. Add green chillies and onions, mix and sauté till golden. Add marinated chicken, mix and cook for 2 minutes.
5. Add prepared paste and mix well. Add little water, mix well and cook till the chicken is done.
6. Add sugar and potatoes, mix well and cook till the sugar melts. Add 1 tablespoon coriander leaves and mix well. Remove from heat.
7. Fill the taco shells with the chicken vindaloo. Garnish with coriander leaves, drizzle sour cream on top and serve immediately.

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Cuisine - Fusion

Course - starter

Dish - starter