This easy Indian dish is flavored with vindalo, and is relatively spicy due to the ingredients of vindalo spice.
- Boneless chicken thighs: 1200 g
- Peeled and grated tomatoes: 450 g
- Medium yellow onion: 1 pc
- Fresh chopped coriander: 3 tbsp
- Vindaloo seasoning: 2 tbsp
- Coarse grain salt: To the extent necessary
- Oil: 2 tbsp
How to prepare:
Cut the chicken thigh into 2 to 2.5 cm pieces. Finely chop the onions.
Instead of grated tomatoes, you can use a can of chopped tomatoes.
Pour the Vindaloo seasoning over the chicken and turn the chicken upside down so that the ingredients cover them all over and set aside at room temperature.
Heat the oil in a frying pan, the edges of which are smooth, over a high flame, and fry the onion. Stir occasionally with a wooden spoon until the onions are soft and the edges begin to brown, which takes about 4 to 5 minutes.
Lower the heat to medium and add the chicken to the hot onion with the ingredients and fry a little to increase the smell of the vindaloo spices.
Then add the tomatoes and stir to combine with the ingredients and add 2 cups of water and stir. Bring the ingredients to a boil, leave the pan half open, lower the heat to medium, allow to simmer, and stir occasionally until the chicken is crispy and fully cooked, about 15 to 20 minutes. Be.
Measure the salt, sprinkle the coriander over the food and serve.