Learn how to make spicy Indian Pork curry – Vindaloo style using Vinegar as a marinade along with fiery red Kashmiri chillies, cumin seeds, mustard seeds, curry leaves, Pepper corns and cloves. I used Onions, Bay leave, ginger and garlic for the gravy. Also, I used Pork Loin cut in small cubes but you can use other cuts of Pork meat as well. This Vindaloo curry turns even better if you let it stand or enjoy it next day! Bold and fiery flavors of this Pork Curry will definitely appeal Vindaloo curry lovers!
After watching India’s performance in ICC Cricket World Cup 2011, I must say I am very impressed with MS Dhoni’s captaincy. Under his captaincy, India won the 2007 ICC World Twenty20, CB Series of 2007–08 , the Border-Gavaskar Trophy 2008 in which they beat Australia 2–0 and now ICC cricket world cup 2011.
I am sure one of the reasons for his success is good diet and exercise. His wife Sakshi Rawat now Sakshi Dhoni is an excellent cook. Afterall, she was a hotel management student at Taj Bengal. She must be feeding some delicious Indian delicacies to Dhoni. I was just reading in a tabloid that when it comes to Indian food, this cool Indian cricket captain Dhoni loves Butter Chicken and Chicken Tikka Masala. So, two of my favourite recipes, dedicated to Mr. Mahendra Singh Dhoni.
Are you looking for a coconut curry chicken recipe? Well, watch and learn all about this delicious curry chicken recipe.
Basic Ingredients for coconut curry chicken
1 Green chilli (optional)
1 tbsp Ginger/Garlic (or ginger garlic paste)
Boneless chicken (l lb)
1 can of Coconut milk
1 tsp Cumin seeds
Salt per taste
1/2 tsp Red chili powder
1/2 tsp Turmeric (Or curry powder)
1/4 tsp Garam masala
1/3 cup Coconut flakes
3-4 stalks Coriander/Cilantro for garnish
– Heat oil in pan and add cumin seeds, salt, turmeric, red chilli powder, onions, ginger, garlic, green chillies, garam masala
– Saute for few mins and add chicken and tomatoes
– Cook for 5 mins
– Add water and coconut milk
-Cook for 15 mins and garnish with cilantro (coriander) leaves and coconut flakes.
Serve with rice or roti.