Cardamom pods and garam masala (a ground mix of whole spices) may be the only two ingredients not easily available at regular grocery stores depending on where you are. The cashew paste and yogurt contribute to make the nutty, creamy texture of this gravy.Īlthough my recipe may seem complicated because of the longer list of ingredients, I’ve tried to keep in mind the availability of spices here in the States. Best described as succulent chicken cooked in a silky sauce of onions, cashews and spices…this dish is nutty and flavorfully spicy without being fiery hot. They are both delicious in very different ways.If you’re a fan of Indian food, Chicken Korma or Mughlai Chicken is probably on your list of dishes you like to order. It is nothing like Tikka Masala that most people know and love. We like our chicken vindaloo to taste like a blend of spicy, tangy-ness from the lime juice, and with a nice balance of all the spices. If if you like things hot, go crazy and add 2, or use a hotter pepper! You could skip the pepper entirely and add a little cayenne to taste if you like things mild. I find that one pepper gives it heat, but not over the top. Vindaloo is often a very spicy dish, but when you are making it at home you can control that.
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