Chicken Vindaloo Tacos

Ingredients list for Chicken Vindaloo Tacos

• 450 grams Boneless chicken breasts cut into ½ inch pieces
• 4-8 Taco shells
• ½ teaspoon Turmeric powder
• to taste Salt
• 3 tablespoons Malt vinegar
• 1 inch Ginger
• 1 teaspoon Cumin seeds
• 7-8 Garlic cloves
• 1 tablespoon Coriander seeds
• 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 deep-fried
• to garnish coriander leaves chopped, 1 tablespoon +
• for garnish Sour cream

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 chilies 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 chilies and onions, mix and sauté till golden. Add marinated chicken, mix and cook for 2 minutes.
5. Add ground 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.