Chicken vindalo
Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4
Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4
For paste
Ginger – 1 small piece
Garlic – 4
Clove – 3
Jeera – 1/2tsp
Pepper – 1/4tsp
Cinnamon – 1stick
Kashmiri chilli – 10
For vindaloo
Chicken – 1/2kg
Onion – 11/2cup
Turmeric powder – 1/2tsp
Vinegar – 2tbsp
Tamarind pulp – 1tbsp
Cooking oil – 2tbsp
Water – as required
Salt – as required
Add ginger, garlic, clove,jeera, pepper, cinnamon, kashmiri chillies to a blender and grind it to a paste.
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add oil to the inner cooking pot and let it heat a bit. Add onions and sauté until it turns translucent. Add turmeric, salt, vinegar, tamarind pulp one by one and sauté for a minute.
Next add the ground paste, chicken, required water and give it a mix. Press cancel.
Place the closing lid over the top, Turn and place the Pointer in ‘CLOSE’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
Press the ‘Chicken’ pre-set menu button in the ROBOCOOK and select Medium. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
After Pre-Cooking is done the cooking countdown will appear and starts down from 20 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods.
Now TWIST and Open the cooker. Switch to Keep warm or Off mode. Mix well.
Hot and tasty Chicken Vindaloo is ready to serve with steamed rice/rotis.